NewHeart
Senior Cook
- Joined
- Jun 17, 2007
- Messages
- 179
With all the corned beef in the stores this time of year, I decided to make my first pastrami. I got a small piece of corned brisket, about 3 1/2 lb. and soaked it overnight to de-salt it.
Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that).
Smoked it about 7 hours just over 220º until it was about 165 internal.
First sammy on some rye bread with Webber's mustard.
I keep going back to the fridge for "just another slice".
Rubbed it with the standard cracked coriander and cracked pepper (plus a little this 'n' that).
Smoked it about 7 hours just over 220º until it was about 165 internal.
First sammy on some rye bread with Webber's mustard.
I keep going back to the fridge for "just another slice".