Faux Pastrami Rachel Sandwich

[Robert-R]

Have been wanting to try making faux pastrami. Used this recipe: http://www.virtualweberbullet.com/cornedbeef.html

Brisket prepped as per and onto the 14.5. Full charcoal ring of KLump w/ pecan & cherry. Temps averaged 275*.

It hit the stall 2 hours later at 155*. Watched it for another hour. Recipe said to wrap at 165* - became concerned, so I wrapped it at hour 3. Temp was 156*. Pig shots went along for the ride.

10 hours into the cook, it's at 195*. Recipe says to pull it, but it's not probe tender at thickest part of the flat. Check it again 20 minutes later. Not yet... give it another 20 min...... nope..... yet another 20 min - the temp is 199* & still no tenderness. Sheee.... so I pull it.

I let it cool for a few hours & then into the fridge.

The next day - time for a sammy:

Well, it's overcooked. Figured as much. It tastes good. Probably make a good sandwich anyway.

Not too bad! Damn good sammy.


fwiw - I've never had much luck smoking a small flat. This wasn't any different. Almost expected the result. Probably should have been probing around 180*.
Have bumped up on another way to do this & will try that method next time.

 

[Rich Dahl]

I did one last year and have one to do in the freezer. My experience was about the same as yours, seeing you had the same thing happen maybe I'll look for another way to do it.

 

[Barb D]

That sandwich does look delicious and I bet it was. That slices pic sure looks awesome to me.

 

[russ olin]

That sammie looks perfect to me. We did a pastrami a while back. The next day the wife "steamed" it in the crock pot for 6 hrs. Came out very tender.

 

[Cliff Bartlett]

Sandwich looks delicious! Like those Pig Shots also.

 

[JRAiona]

Your slices and sandwich look great Robert.

 

[ChuckO]

As good as it gets Robert. I'm soon going to cure a brisket again, cuz I've got a hankerin' again....thank you very much