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Time for Pastrami the Katz (sort of) Way
1voyager
Posts: 1,157
Started with an 11-pound Choice brisket flat from Costco.
Brined for 7 days, rinsed for two days, added generous amounts of rub, wrapped and in the refrigerator for two days.
Setup:
Indirect, cherry chunks, drip pan with 1/2 gallon nearly-boiling apple juice. Yes, I know some of you fellow Eggheads bristle at the thought of liquid in the drip pan but I've never experienced the "heat sink" problem. I don't use liquid in the drip pan when I smoke a packer - I would face the wrath of @lousubcap ! 250 degrees.
Stall @ 4 1/2 hours, wrap in foil for 3 hours, 200 degrees to butta, 4 hours in faux cambro.
Enough talk:
The result:
Toasted and buttered rye bread with old-style brown mustard on the bottom, pastrami covered with Swiss cheese, kraut and thousand island dressing.
EAT!
Brined for 7 days, rinsed for two days, added generous amounts of rub, wrapped and in the refrigerator for two days.
Setup:
Indirect, cherry chunks, drip pan with 1/2 gallon nearly-boiling apple juice. Yes, I know some of you fellow Eggheads bristle at the thought of liquid in the drip pan but I've never experienced the "heat sink" problem. I don't use liquid in the drip pan when I smoke a packer - I would face the wrath of @lousubcap ! 250 degrees.
Stall @ 4 1/2 hours, wrap in foil for 3 hours, 200 degrees to butta, 4 hours in faux cambro.
Enough talk:
The result:
Toasted and buttered rye bread with old-style brown mustard on the bottom, pastrami covered with Swiss cheese, kraut and thousand island dressing.
EAT!
Large Egg, PGS A40 gasser.
Comments
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Mouth is officially watering! That looks outstanding"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Wow. Wow. WOW!!!!! Man, that looks good!!!
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What to do with leftovers? How about some of Boss Lady's pastrami hash?
Large Egg, PGS A40 gasser. -
Oh my oh my! That plate would definitely hit the spot-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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What a cook and result. You nailed it and got great color as well. Congrats across the board.And regarding a packer-however you get the result you want is all that matters
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Standing ovation. Bravo!
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Wow ... OutstandingCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That Ruben is beautiful. One of my favorites.
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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