Rubber Pastrami.......now solved


 
S

Steve Petrone

TVWBB Platinum Member
Tried the quick pastrami recipe and cut some corners...It came out like rubber. I did not get to 165 before foiling and did not rest a full 2 hours in a cooler. Dumb. Follow the directions!

Well its in foil now in the oven to try to tenderize it. We'll see.
 
I've done a number of quick pastramis.

The texture of the packaged raw corned beef isn't as good as making from scratch using a fresh brisket.

It will get tender, but it's somewhat lacking in tooth compared to a fresh brisket.
 
Must be that new rancher causing the problem, steve. Tell you what, i'll give you $74 for it (so you don't take too big a loss) and take it off of your hands. i can't in good conscience allow another pastrami to be so cruelly treated
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dang, i thought this thread was going to be about a gag purchased from an ad in the back of Boy's Life magazine.

sorry about your brisket steve. better luck next time.

I smoked a store bought corned beef once and didn't have much trouble, actually it ended up too tender.
 
Now, the rest of the story...it was rescued by the oven. About 3 hours in foil...took to 195*.
Cooled, now it is nice and tender. Very tasty. I'll definitely try this again.

To Chris' Quick Pastrami recipe I added to the rub the following:
1 teaspoon onion powder
1 teaspoon aleppo pepper

*THIS IS AN EDIT TO CORRECT EARLIER ERROR*


Adds some nice zip. The liquid for foiling: a little honey and orange marmalade. Nice sweet to beat the heat. I can't wait for another sandwich tomorrow.

This was cooked on the wsm. In regards to selling the Ranch, I do not believe I would take $500. for it. Nice grill.

Kevin-steam is a great idea-the brisket was still in foil so I went to the oven.
 
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