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St. Patty's Day Pastrami
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CarolinaCrazy
Posts: 585
Rather than just a corned beef, I went all in on some some smoke and did this 5# Pastrami.
Brined for 5 days (could have used another day or two).
Desalinated for 24 hours in fresh water.
Rubbed and air dried for 24 hours, then
4 hours low and slow with Apple wood to 150 degrees, Finished in the oven in a steam bath.
It was an extremely lean brisket flat to it wasn't luscious, but it took the brine and smoke flavoring really well. It was great last night with braised veges and will be awesome on Sandwiches later today.
Brined for 5 days (could have used another day or two).
Desalinated for 24 hours in fresh water.
Rubbed and air dried for 24 hours, then
4 hours low and slow with Apple wood to 150 degrees, Finished in the oven in a steam bath.
It was an extremely lean brisket flat to it wasn't luscious, but it took the brine and smoke flavoring really well. It was great last night with braised veges and will be awesome on Sandwiches later today.
1 LBGE in Chapel Hill, NC
Comments
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Wow! That looks amazing!♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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I’ll have some, thank you.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That looks fantastic! I am planning to something similar next weekend. Can you give me some details on the steam bath and rub?
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That looks amazing! I'm truly impressed with the effort. Strong work!
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Zaltydog said:That looks fantastic! I am planning to something similar next weekend. Can you give me some details on the steam bath and rub?
Rub was
4T Black Peppercorn
2T Coriander Seed
1T Garlic Powder
1T Paprika
Grind the peppercorn and Coriander, mix that with the other spices and coat liberally.
For the steamer, I put it on a rack in a large baking pan, added about 1/2" of boiling water, and and tented it with Foil, careful to keep the foil off the meat. In a 325deg oven, it got to 205 in about 90 minutes.
enjoy.1 LBGE in Chapel Hill, NC -
Thanks so much for getting back to me! I just started soaking my cornbeef and plan to do this on the weekend.
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Delicious and so easy.
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