Keith Jenkins
TVWBB Fan
After seeing quick pastrami discussed back in March, I've been meaning to try it. So I got two corned beef brisket flats from my local warehouse club, soaked them overnight, put some pastrami rub on them, and smoked them on Saturday of the Memorial day weekend. I loosely followed the write-up that @Chris Allingham has in the beef section of the cooking topics part of the website, though I did have water in the water pan, and I altered the spice rub mix a bit (I cut the pepper a bit, added some onion powder and added some ground mustard powder). Being the first time trying quick pastrami, I was particularly concerned about getting enough soak time to remove the excess salt, but I did that at the expense of not giving the rub enough time to season the meat before the cook (rub went on about an hour before the cook). Next time, I think I will soak the corned beef starting the morning of the day before the cook, and then remove it from the water, pat it dry, and apply the rub in the evening of the night before the cook. That would give the spices overnight to work into the meat. All in all though, I've found the leftovers make killer sandwiches.
