Thrideye Pastrami

Grand Oeuf Vert

Let me start off by thanking RichardFLA, Thrirdeye and Little Steven for their guidance on this one.

First go at Pastrami worked out really well. The 36 hour soak with water exhanged several times to draw out the Corned Beef Salt certainly helped. Even another day won't have hurt. Still a touch salty.

Here was the set up. (My 4lb Corned Beef kinda fell apart into two peices)...

It only took 3 hours at 225 to get a 155-160 internal.
Wrapped in foil and a towel for 1 hours then served.


Good Hearty Sandwich. Almost as good as Downtown Montreal! Oops, forgot the Dill pickel.

Other half in the fridge for lunch tomorrow!

popagar0

GOV that looks great. one of these days i will fire my egg up and try that one. have not tryed my egg out yet.

cookn biker

Nice job! Looks good Tim.

mikeb6109

man that looks good! i will have to put that on my must try list!

Unknown

popagar0....

No time like the present to fire that puppy up - what are you waiting for!

Michael

thirdeye

Looks to me like you did a great job.

Grand Oeuf Vert

Thank you sir. Was very satisfied with the results.
(Only used Montreal Steak Spice for the rub though)
Montreal Smoke Meat instead of Pastrami I guess.

Little Steven

Tim,

And the red cherry pepper. Looks good! Between all of us I think we can figure out Montreal Smoked Meat.

Steve

Grand Oeuf Vert

Do I gotta come back down there and fire the sucker up?
Don't be shy. Drive right in and get cooking!

popagar0

thats funny, with the wife having (MS) and the trucks to run not much time. will try this week. your food looks great :P

Double Bogey

Wow Tim looks like it turned out great. I like mine on rye with a little deli mustard and swiss cheese. Let me know when it is ready to pick up.

Grand Oeuf Vert

How does Noon tomorrow sound? One Pickle or 2?

thirdeye

You know, I use a little Montreal in my pastrami rub, you just need to watch the store bought ones because some brands are higher in salt than others.

If you like that combination of flavors and want to try your own here is a good starter recipe. You could leave out the sea salt too and add some later if you think certain foods need it.

Montreal Steak Rub – A coarse rub suited for beef, but also good on pork, chicken and potatoes.

Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel

Combine all ingredients and grind in a coffee grinder.

AZRP

Good job came out looking great, bet it tasted even better. -RP

Chef Boyaree

exactly what cut of meat was used? Was it a vacuum sealed pastrami that had been marinating when you bought it? Wow.... looks amazing.... and being from the CT/NYC area, that's saying something about pastrami!