Made pastrami

CR

Well I did pastrami over the weekend. It was so easy and really came out fantastic. If you are a pastrami fan try it on the BGE.[p]This was my first try at this so all I did was buy a small corned beef brisket(about 2 pounds). Rinsed well with cold water. Applied a liberal amount of Montreal Seasoning and patted into brisket. Cooked direct with a grid extender at 250° until internal temp of 165°. Threw in two small handfuls of hickory chips at beginning of cook. This took about 2 hours(1 hr/pound) to cook.[p]I tried a little piece about fifteen minutes and thought I had made a big mistake but...after overnight in the refrigerator and then slicing very thin it was absoultely fantastic.[p]Next I may try to learn how to brine the brisket myself instead of buying a corned beef although this turned out very well.[p]CR[p][p]

The Naked Whiz

CR,
Do you know what at traditional deli pastrami would be rubbed with? God I love a good pastrami sandwhich! Something else to try....[p]TNW

Porkchop

or a home-made reuben sammich! argh! here comes the drool! i thot deli pastrami was just basically cracked black pepper pressed into the meat, or really coarsly ground pepper.

Wise One

The Naked Whiz, get busy. What time do we eat?

[ul][li]About Pastrami[/ul]

CR

The Naked Whiz, I did not know exactly what the traditonal rub was but it seems to be mostly pepper. The Montreal Seasoning has a lot of perrer and it did come seem to be close to the traditional pastrami taste.

Porkchop

Wise One, you think this could be done with another cut, like bottom round or top round, or eye of round?

Wise One

Porkchop, yes but it wouldn't be pastrami. I bet it would taste just as good however.

BlueSmoke

Porkchop,
I made "pastrami flank steak" last week, same way I'd do a brisket. (Flank was $2 a pound cheaper than brisket, and even less fat than a trimmed flat.) Delicious![p]Ken