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Steve-B ~~~ Pastrami Report ??

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edited November -0001 in EggHead Forum
Would you give us the low down on yesterdays pastrami? I have two ready to go on sometime this morning for lunches on Monday.
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  • Steve-B
    Steve-B Posts: 339
    thidreye,[p]Yep, I just got online to post the results. Here we go:[p]I got a 4lb corned beed brisket flat. I used your rub recipe. I put it on the egg at 250°. It took longer than I expected it to. It took just under 8 hours. The plateu started at 135. I checked it at 160° and wasn't ready yet. I checked it again at 172° and pulled it off. Then I let it rest for about an hour. The firmness turned out perfect. I wouldn't want to take it much higher if you want to slice it thin for sandwiches. I used a meat slicer and it sliced nice and thin. I served it last night on toasted light rye bread with swiss chesse and deli style mustard. [p]The taste was great, I thought it was a little bit too salty, but my guests and wife didn't. I think I will soak it an extra hour with another water change next time. The other thing I didn't do that might of helped is a simple rinse after soaking (I just forgot). Overall it was very good. The guests were raving. We ate almost all of it last night. I think I saved just enough for a sandwich now. I am sure I have forgotten somethings. Just ask. [p]Steve-B
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  • thirdeye
    thirdeye Posts: 7,428
    Steve-B,
    Thanks for the info, as mine were soaking last night, I dozed off and woke up about midnight, which was about a 6 hour soak and 2 water changes. Mine are going on in the next hour or so. I'm thinking I'll try the 170° target and see how I like it.[p]thirdeye ~ "Still taking notes.....and adjusting those essential variables"[p]Hey, did you go fat up? or down¿

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Steve-B
    Steve-B Posts: 339
    thirdeye,[p]I did it like I do regular brisket. Fat side down to cook, fat side up while resting. [p]When I pulled it off last night, the probe slide easily into the meat. [p]I also didn't use all the rub and it was plently peppery. [p]Steve-B
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  • thirdeye
    thirdeye Posts: 7,428
    Steve-B,
    nmsg

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Steve-B
    Steve-B Posts: 339
    thirdeye,[p]One more thing... I used apple wood for smoke. I had smoke for the first hour. It wouldn't of hurt to have a little more.
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