Excellent Pastrami

[Bruce Bissonnette]

Did my first pastrami today using the recipe from the cooking section of TVWB. It was excellent. The brisket weighed 5.6lbs. I put it on the WSM at 1pm and removed it at 5pm with an internal of 165. Temp 30, Winds W @ 9mph

The only variation from the original recipe is that I used a second chimney of Royal Oak Lump charcoal and only two chunks of Oak wood.

Thanks Chris, excellent cook, it won't be my last one.

 

[Chris Allingham]

Bruce,

I have not made that in quite some time, gonna have to do some.

Did you do the 1/4 cup Tender Quick and 3 day curing duration, like I suggested? Not too salty?

I love pastrami. /infopop/emoticons/icon_razz.gif

Regards,
Chris

 

[Bruce Bissonnette]

Chris,

Exactly, 1/4 cup/three days, rinsed, soaked twice. Like I said the only changes I made was the full chimney of Lump on the lit coals and the two pieces of oak.

I didn't want to use too much wood on my first try. I couldn't believe the color, texture and flavor. I'll be looking for brisket flats every time I go to Sam's now.

 

[Chris Allingham]

Yeah, you know, it's better than most of the stuff I've ever bought at the grocery store. Glad you liked it! Thanks for the feedback.

Regards,
Chris

 

[Bruce Bissonnette]

Chris,

Have a great trip and don't forget to bring a jacket it's a little chilly here. /infopop/emoticons/icon_biggrin.gif