Pastrami

Wowza

Yes sir!!!

Totally Awesome‼️

Great job

good looking food, my friend

Yum.

Here is how I like to do the pstrami.

Beef, Brisket, Corned Beef, Smoked, Pastrami, Richard Fl

With St Patty's Day just over I decided to try my hand at pastrami.  Went to Thirdeyes site, "Playing with Smoke & Fire"
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html and used the bobberqer method.

INGREDIENTS:
3 1/2 Lbs  Corned Beef Flat
RUB:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg

PROCEDURE:

1. Pre-soak the brisket(s) for 48 hours in cool water (iced to maintain the temperature below 40°, or kept in the refrigerator in a bucket or zipper bag). Add some roughly cubed, raw potatoes to the water, (appox 2 pounds) to help soak up some of the salts that are drawn out of the brisket. Change the water, and potatoes, every 12 hours. Some of the water from the last soak may be saved and used for boiling cabbage.

2. At the end of the soaking time discard the potatoes, remove the brisket, and let dry. Then apply the following rub, reserving some for another coating before slicing. Wrap brisket in plastic, then refrigerate overnight.  Bobby recommended potatoes, I did not use them.

COOKING METHOD  Wet Pastrami - Foil Finish

1. Method #1--Cook with an indirect set up using barbecue temps of 220° to 250° (grate temperature) until tender  (see note above). Use a gentle amount of smoke, pecan is my favorite. Loosely wrap in foil then over-wrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. Serve warm, with mustard, rye bread and pickles.

2. Set up you cooker as described in method #1, using the same cooking temperatures and flavor wood. When the pastrami reaches around 150° internal temperature, remove from the cooker, wrap in a double layer of foil (adding up to 1/4 cup of water, beer or chicken broth is optional), then return to the cooker (or use your oven). The foil will allow the pastrami to steam/braise during the remainder of the cook. Cook until tender (see note above). Rest before serving. Remember to slice against the grain. Wet pastrami can be served on sandwiches or as a main meat with cabbage and potatoes on the side.

3. On cooking day bring brisket to room temperature, then cook with an indirect set up at 275° (grate temperature) until the internal temperature is 180°. Allow about 1 hour per pound for cooking.

4. After about 3 hours of in direct cookin, I placed the meat in a double foil pack and added 1/2 can beer.  Secured tightly and left on the BGE until internal temp reached 195F.  Removed from BGE, let cool and then placed in refrigerator until next day.  sliced then with an electric slicer.

5. TIP #1: As an option to braising in foil, you can do this step in a Dutch oven, an oven pan with a cover. These may require more liquid than when using a foil pouch.

6. Ready to eat:

Recipe Type: Appetizer, Beef, Sandwich

Source
Source: BGE Forum, Richard Fl, 2015/04/01

Author Notes
fishlessman Posts:

I have done several and by far the best was the last one, i simmered a head of garlic and some peppercorns in a cup of water and tossed that into the soaking water to help change the flavor profile from corned beef over to pastrami, 2 water changes so 2 heads of garlic. for the rub, pepper, coriander, garlic works for me