Pastrami 2 ways

Slotmercenary · March 2009

Did these two versions of Pastrami yesterday for practice. going to do one of these rubs on the new menu for the restaurant. The first is a blend of peppercorms and pickling spice in a food processor.

Then this one is Canadian steak seasoning

2 1/2 hours in at 325 grid

They both came out pretty good but hard to choose but i think the peppercorn/pickling spice was the winner

Took about 3 1/2 hours to finish at 185 internal.

Bordello · March 2009

Look good. Plate setter and pan under them it looks like. Were they store bought corned beef brisket to start?

Thanks,
Bordello

Slotmercenary · March 2009

yes they were already corned when i got them from my purveyor as samples of a new line. i did have a drip pan but not the platesetter it is sitting on the bottom grid of an adjustable rig.

Grandpas Grub · March 2009

Looks very good. I would think the peppercorn would give a better result.

Because of the corning I try to stay away from any rub that has additional salt.

GG

reelgem · March 2009

That looks delicious but I'm confused. What is the difference between pastrami and corned beef?

Aledo Green Dreggon · March 2009

Corned beef with the right spices and smoke become pastrami.

Ross in Ventura · March 2009

If it taste as good as it looks you are a success.

Ross

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Pastrami 2 ways

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