Rich Dahl
TVWBB 1-Star Olympian
Been talking about doing a pastrami for over a year now and finally got to it.
After St. Pats day I picked four corn beefs on clearance two brisket flats and two top rounds.
I decided to do one of the flats.
Used Chris’s recipe Quick Pastrami Smoked Corned Beef Brisket in the Virtual Weber Bullet section.
The only change I made was I soaked the brisket for six hours changing the water every two hours before soaking it overnight.
Cooked it on the Camp Chef at 250 until it hit 165 then foiled it and took it off at 195 and into a cooler for two hours. Total time on the grill a little over 5 hours.
While the Pastrami rested I made dressing I found for the sandwich. Using mayo, sweet pickle juice, sweet pickle relish, lemon juice and horseradish cream.
Made up the sammies and I must admit I was impressed with the way the pastrami turned out, tender and not too salty and great flavor.
along with some home fries it was a great meal.
I will for sure be doing this again.
After St. Pats day I picked four corn beefs on clearance two brisket flats and two top rounds.
I decided to do one of the flats.
Used Chris’s recipe Quick Pastrami Smoked Corned Beef Brisket in the Virtual Weber Bullet section.
The only change I made was I soaked the brisket for six hours changing the water every two hours before soaking it overnight.
Cooked it on the Camp Chef at 250 until it hit 165 then foiled it and took it off at 195 and into a cooler for two hours. Total time on the grill a little over 5 hours.
While the Pastrami rested I made dressing I found for the sandwich. Using mayo, sweet pickle juice, sweet pickle relish, lemon juice and horseradish cream.
Made up the sammies and I must admit I was impressed with the way the pastrami turned out, tender and not too salty and great flavor.
along with some home fries it was a great meal.
I will for sure be doing this again.