Pastrami Time!!

colt84

Had a packaged corned beef 4lb’er I decided to make pastrami with.  Followed the Katz Amazing Ribs.com recipe.  Desalinated for a good 24 hrs and then mixed up the Katz copycat rub.  Lots of black pepper, coriander, mustard powder, some sugar among other things.  Rubbed on all sides and let it rest in the fridge for a good 3 days.  Smoked on the egg at 275f indirect until around 202 and proved like buttah!  Enjoy!  Amazing on grilled sandwiches and also pizza!  Please ignore the filthy plate setter 

Sea2Ski

Bring on the Swiss cheese and sauerkraut! Looks great.  

CornfedMA

Nice! I did the same this week. Followed the Holy Grail Pastrami recipe someone posted here way back when. Spent about 8 days in a wet cure. Smoked all days Weds and it’s been in a sous vide bath since Weds night. Should have close to 48 hrs on it by supper tonight. The test slices I cut off after the smoke were right on. Good pinkish color from the cure and great seasoning from the rub. 
 

colt84

Here’s some slices along with the end for great leftover lunch 

StillH2OEgger

Great work, fellas!

CornfedMA

Looks good. I like the pizza idea. That could be in the cards for this week. I’ve got way to much meat on my hands for just myself and SWMBO. 

Had some for dinner last night straight outta the sous vide. Very tender with good peppery, coriander bark with the salty, smoky goodness that I love. The flat was very good, but not great. The point is always my favorite and it was phenomenal. We’ll probably eat on this for a few days before it gets vac sealed. 

The point...

pgprescott

winner winner