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In Reply to: Eric's Pastrami posted by Don, Dueling Bubbas on March 14, 2014 at 12:14:13:
I've done more than a few cured and peppered brisket flats, cooked to an internal temp of 165. No, its not as tender as an uncured brisket cooked to the 200 degree neighborhood. You cut it into pencil thick slices like a BBQ brisket and you'll do some gnawing. Sliced so thin there's nowhere for the flavor to hide and one of these "pseudo" pastrami is really, really good. I like to take them off, wrap them up in wrap and foil then cool completely in the fridge until solid. Use a slicer to get paper thin slices. Steam or gently nuke until warm. Next on the agendafor me is to try Montreal smoked meat. Basically a corned beef with a pastrami rub plus other spices, smoked to 165 then taken off and stemed on a rack with red wine until an internal temp of 185.
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