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In Reply to: help with pastrami posted by barb on March 23, 2012 at 10:22:31:
Barb, I just did one on Tuesday. After rinsing it I let it sit in water for 2 days changing the water twice a day. I then took whole pepper corns and crushed them a bit in my mortar and did a 50/50 mix with coriander.
I coated the corned beef with a light coat of yellow mustard so the spices would stick and tossed it on the smoker @225 until it hit an internal temp of 165, took it out and wrapped in in foil and a couple towels where it sat for about 2 hours.
It came out FANTASTIC if I do say so myself, my wife who's had many a jewish deli sandwich loved it. We ended up slicing it cold and packaging it up into (2) sandwich portion packs and freezing 'em for later.
Best Pastrami I've ever had.
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