Steve Hoch
TVWBB Hall of Fame
I'm not going to tell you how to cook it, but I hope you make at least one nice Ruben sandwich from it.
Brett-EDH
TVWBB Olympian
Thread 'Mclaren and a pastrami'
https://tvwbb.com/threads/mclaren-and-a-pastrami.90493/
Post in thread 'Pastrami - 1st time not steamed'
https://tvwbb.com/threads/pastrami-1st-time-not-steamed.91497/post-1043098
https://tvwbb.com/threads/mclaren-and-a-pastrami.90493/
Post in thread 'Pastrami - 1st time not steamed'
https://tvwbb.com/threads/pastrami-1st-time-not-steamed.91497/post-1043098
Quick Pastrami - Snake River Farms American Wagyu Corned Beef Round - The Virtual Weber Bullet
Making quick pastrami using Snake River Farms American Wagyu Corned Beef Round. Soaking in water, rubbing, and smoking in the Weber Smokey Mountain Cooker.
www.virtualweberbullet.com
DanHoo
TVWBB Olympian
I'm combining the suggestions from @Brett-EDH and @Chris Allingham and making it up as I get close to the finish time.
Soaked in cool water in the fridge for about 20 hours total with 4 water changes yesterday.
I trimmed the fat. I want bark more than fat and provided more water access to un brine the corned beef.
Rub is the amazing rib rub in the mclaren link above. I'll add a link if I get a chance.
I read the post mortem Brett wrote and crushed the peppercorns, coriander seeds and mustard seeds. I was pleasantly surprised that I had all the spices. After it was well pulverized I gave the beef a heavy coating. No binder was used I just worked it in with my hands wearing gloves.
I went with KPro since the bag was open and the briqs do well enough on a cook like this.
I've been using an inverted drop spider from my BGE to raise the deflector shield up about an inch and a half. I cover the deflector in foil so the smoke rolls around the edges, otherwise I poke holes in the foil near the edges so I don't smother the coal.
Meat is on. Using both a meater plus and a Smoke for temp monitoring. Meater plus went through a firmware update and didn't connect at first, but it finally synced with my tablet.
I decided to run the probe wire out the back where the gasket seam is. I get a little smoke leak there so it seems lik a good spot.
Off to the grocery store. I checked in once on the Meater cloud and all was within ranges so I didn't have to wonder.
Soaked in cool water in the fridge for about 20 hours total with 4 water changes yesterday.
I trimmed the fat. I want bark more than fat and provided more water access to un brine the corned beef.
Rub is the amazing rib rub in the mclaren link above. I'll add a link if I get a chance.
I read the post mortem Brett wrote and crushed the peppercorns, coriander seeds and mustard seeds. I was pleasantly surprised that I had all the spices. After it was well pulverized I gave the beef a heavy coating. No binder was used I just worked it in with my hands wearing gloves.
I went with KPro since the bag was open and the briqs do well enough on a cook like this.
I've been using an inverted drop spider from my BGE to raise the deflector shield up about an inch and a half. I cover the deflector in foil so the smoke rolls around the edges, otherwise I poke holes in the foil near the edges so I don't smother the coal.
Meat is on. Using both a meater plus and a Smoke for temp monitoring. Meater plus went through a firmware update and didn't connect at first, but it finally synced with my tablet.
I decided to run the probe wire out the back where the gasket seam is. I get a little smoke leak there so it seems lik a good spot.
Off to the grocery store. I checked in once on the Meater cloud and all was within ranges so I didn't have to wonder.
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DanHoo
TVWBB Olympian
Pastrami with Swiss on dark rye.
Bruno
TVWBB Hall of Fame
Oh man that loooks so gooooooooooooooooooood!!
Mark Silver
TVWBB Wizard
Mouth jets on full blast!
James Nevarez
TVWBB Member
Now that is a dang fine looking sandwich... Excellent
Tim Campbell
TVWBB Emerald Member
That is just amazing, Dan.
Timothy F. Lewis
TVWBB 1-Star Olympian
If it’s better… that’s going to be astronomically good! The first really loos great!
I’m not liking you much more, you’re doing too many fantastic looking cooks and I’m not getting any!
I’m not liking you much more, you’re doing too many fantastic looking cooks and I’m not getting any!
DanHoo
TVWBB Olympian
Soaked for about 24 hours with a couple water changes, then air dryed on a rack overnight.
Edit: Amazing ribs recipe, but I omitted the sugar for no reason. I just forgot to add it.
Ready for smoke.
JD chunks and some hickory
I did not trim the fat on the edge. We'll see if this was a good choice.
grilling chicken on the WSK for dinner so the BGE gets the smoke today.
Edit.
I'll ease the temp up to around 250F grate.
Edit: Amazing ribs recipe, but I omitted the sugar for no reason. I just forgot to add it.
A Pastrami Rub Recipe That Rivals New York's Famed Katz's Deli
Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error...
amazingribs.com
Ready for smoke.
JD chunks and some hickory
I did not trim the fat on the edge. We'll see if this was a good choice.
grilling chicken on the WSK for dinner so the BGE gets the smoke today.
Edit.
I'll ease the temp up to around 250F grate.
Last edited: