Pastrami - getting ready to give it a go.

GrannyX4

Spring break is over and the grands have gone back to their parents and I am ready to get back to egging. I have a brisket in the freezer and I want to make it into pastrami. Yea, no more chicken strips or pizza!

Do I use the pickling spice recipe that is in the Charcuterie book or is there one better?

After smoking to 150 the book says to place the beef in a stockpot of water and bake in a 275 oven for 2 to 3 hours. Tweev put it in a pressure cooker, does it make any difference in texture or flavor or is there another way to do it?

Shiff

I used the recipe on the Morton Tender Quick box. 

For cooking, I first boil the corned beef on the stove and when done, I apply my rub and mustard and smoke it for a few hours on the BGE.  This may be cheating a little, but using a pressure cooker after smoking is similar.

OLD NORTH STATE BBQ CO.

Check out the recipe on "playing with fire and smoke" web site. I would cook it to 200 instead of 170. Follow the other directions and you love the result.

GrannyX4

Thanks, you have a good plan. Mine is coming out of the freezer today and I am off to buy the seasonings.