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Corned Beef and Quickie Pastrami
HendersonTRKing
Posts: 1,803
Corned beef flat tomorrow the traditional way (boiled and glazed with cabbage and potatoes). Found a “bonus” point and decided to try a quickie pastrami with a simple rub of toasted coriander and pepper — this one will go on the egg with pecan chunks.
First time for this — fingers crossed. How bad can it be?
First time for this — fingers crossed. How bad can it be?
It's a 302 thing . . .
Comments
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Hoping so. Read a bunch of recipes and tips for the pastrami and have a lot of thoughts running around my head, but am kind of winging it. Planning to put it on 250 indirect til it gets to maybe 150 IT and then wrap it in foil and keep it going for a couple hours with the idea that it’ll steam-finish. Does that sound reasonable?The Cen-Tex Smoker said:You are going to love it.It's a 302 thing . . . -
Add some beef stock or water to the foil pouch and wrap it up tight. Good luck!
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Getting there!
Decided to use the liquid from boiling/simmering the corned beef flat (2 stouts and water with the spice packet). The pastrami point is elevated in the aluminum tray with the little rack from the instantpot, it’s tightly foiled and I’ll let it do its thing for maybe 2 hours. Concerned I might lose the bark, which looked pretty after 3 hours on the egg.
Hope to follow up with some finished shots. Enjoy your Sunday!
It's a 302 thing . . . -
Standing by... I just bought a point for this purpose but haven't tried it yet.Cheers,
Jason
Orange County- CA -
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Worked out ok, I guess. Lol. This pastrami was so easy, I can’t believe it’s taken me so long to try it. The days of curing my own may be over.
It's a 302 thing . . .
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