Bob Mann
TVWBB Honor Circle
This is my first attempt at pastrami.
I soaked a 4 pound corned beef in water, in the refrigerator, for 24 hours, changing the water 4 times.
I then trimmed some of the fat and coated it in peanut oil.
I rubbed it with 4 parts ground coriander, 3 parts ground black pepper and 2 parts granulated garlic.
I cooked it at 235F, on my 18 1/2" WSM, in an unfoiled aluminum pan, until it was 150F IT, about 3 1/2 hours.
I then foiled it and cooked it to 185F IT, about another 3 hours, about 6 1/2 hours total.
I preheated my kitchen oven to 185F, put in the panned and foiled meat and turned it off.
I let it rest in the oven for about 1 hour.
Over all the meat was really moist, tender and tasty.
The black pepper taste was a bit strong and there were a couple of pieces of fat that were not rendered enough.
Next time, I'll try less black pepper in the rub and try cooking it a little more.
That being said, this was by far the best pastrami I've ever eaten.
Even better, my wife loved it and wants me to make it again!
Thanks for looking.
Rubbed up and on the WSM.
Ready to be foiled.
Action shot.
After resting.
Sliced up.
On a hamburger roll.
On French bread.
Beer o' the day.
I soaked a 4 pound corned beef in water, in the refrigerator, for 24 hours, changing the water 4 times.
I then trimmed some of the fat and coated it in peanut oil.
I rubbed it with 4 parts ground coriander, 3 parts ground black pepper and 2 parts granulated garlic.
I cooked it at 235F, on my 18 1/2" WSM, in an unfoiled aluminum pan, until it was 150F IT, about 3 1/2 hours.
I then foiled it and cooked it to 185F IT, about another 3 hours, about 6 1/2 hours total.
I preheated my kitchen oven to 185F, put in the panned and foiled meat and turned it off.
I let it rest in the oven for about 1 hour.
Over all the meat was really moist, tender and tasty.
The black pepper taste was a bit strong and there were a couple of pieces of fat that were not rendered enough.
Next time, I'll try less black pepper in the rub and try cooking it a little more.
That being said, this was by far the best pastrami I've ever eaten.
Even better, my wife loved it and wants me to make it again!
Thanks for looking.
Rubbed up and on the WSM.
Ready to be foiled.
Action shot.
After resting.
Sliced up.
On a hamburger roll.
On French bread.
Beer o' the day.
