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Pastrami 2 ways

SlotmercenarySlotmercenary Posts: 1,071
edited 9:59PM in EggHead Forum
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.
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Then this one is Canadian steak seasoning
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2 1/2 hours in at 325 grid
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They both came out pretty good but hard to choose but i think the peppercorn/pickling spice was the winner
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Took about 3 1/2 hours to finish at 185 internal.

Comments

  • BordelloBordello Posts: 5,926
    Look good. Plate setter and pan under them it looks like. Were they store bought corned beef brisket to start?

    Thanks,
    Bordello
  • SlotmercenarySlotmercenary Posts: 1,071
    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 GrubGrandpas Grub Posts: 14,226
    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
  • reelgemreelgem Posts: 4,256
    That looks delicious but I'm confused. What is the difference between pastrami and corned beef?
  • Corned beef with the right spices and smoke become pastrami.
  • If it taste as good as it looks you are a success.

    Ross
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