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A friend turned me onto doing my own pastrami for Reuben sandwiches. So glad and very happy that I tried it. Buy Corned Beef Brisket rinse with cold water. Dry surface with paper towel. Cover surface with fresh cracked pepper till no red meat can be seen. Place in preheated smoker fat side up and do the low n slow thing we all know so well. Stay at 225 to 250 till meat has reached 175 degrees. The brisket I bought looked like a large brick in size. Wrap brisket in aluminum foil then plastic wrap then lay on cooling rack till cold. Refrigerate overnight. Remove from wrappings 3 hrs before serving and place on a steaming basket and steam covered at lowest setting on stove top. After 3 hrs remove brisket to a plate and let it rest 10 mins or so. Slice thinly cross grain. Be sure to taste as you go......quality control you understand and make a Reuben Sandwich how ever you like it. The meat is like slap the paw in law from the table good. I mean G doubleO D good. Now get you some of that!
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