oompappy
Sous Chef
Made some pastrami using eye of round instead of brisket. I used the
dry cure method and a combo of the virtual weber bullet & k.kruger
recipes (http://bbq-4-u.com/viewtopic.php?t=5984&highlight=pastrami)
with a couple minor changes. Turned out Great!!! Good hot or cold.
Here's the pics....
(click to enlarge)
Trim some fat...
Coated with cure & seasonings....
In zip-locks for 4.5 to 5 days in fridge
turning daily....
Rinse really well / soak...
heavy coat of the cooking rub....
On the smoker at 225* to 250* for 5 hours
until 165* internal...
Let cool then refrigerate....
Slices...
dry cure method and a combo of the virtual weber bullet & k.kruger
recipes (http://bbq-4-u.com/viewtopic.php?t=5984&highlight=pastrami)
with a couple minor changes. Turned out Great!!! Good hot or cold.
Here's the pics....
(click to enlarge)
Trim some fat...
Coated with cure & seasonings....
In zip-locks for 4.5 to 5 days in fridge
turning daily....
Rinse really well / soak...
heavy coat of the cooking rub....
On the smoker at 225* to 250* for 5 hours
until 165* internal...
Let cool then refrigerate....
Slices...