Hot & fast pastrami

texaswig

Aldi had corn beef on sale for a 1.99 a pound. Smoked at 400 for 2 hours. Wrapped in foil to rest. Served on grilled sourdough with a homemade slaw and russian dressing. 

paqman

woah, 400F sounds very warm for 2 hours 😳

How was it?  It looks pretty good in the picture.  I usually finish with steaming for a good 30 minutes after smoking on the egg.  It helps with the texture.

texaswig

@paqman It was probe tender at 185 internal temp. Put it in foil for maybe 20 minutes. Came out perfect. 

paqman

i’ve got to say it looks pretty good from here 👍👍👍

texaswig

nolaegghead

Was it too salty?  Did you soak in fresh water?

nolaegghead

Looks delish

texaswig

@nolaegghead I went straight out of the package. It was almost to salty. 

nolaegghead

Makes sense.   Most corned beef is over salted to make the broth unless it is destined for deli pastrami. 

texaswig

@nolaegghead next time I'll try to do the soak. 

nolaegghead

Just throw it in raw in the biggest container of fresh water that fits in your fridge (or a cooler with ice water).

You hear some people talk about changing the water out frequently as if the water is getting so salty it stops working.  Total BS. Just let it soak for a day and it will pull out enough salt that it will be more edible.

caliking

That's a good lookin' sammich! 

texaswig

@caliking thanks man.