ACW3
New member
I haven’t been able to do any “real” cooking on my pellet grill for a while, so I decided it was time to fire it up and make some smoke. My wife bought me a nice Chef’s Choice meat slicer for taking care of her while she is recovering from her hip replacement. (She is doing wonderfully, by the way.) I decided to thaw out a couple of store-bought corned beef briskets and make some EZ Pastrami. My friend Gordon shared with me the original recipe and it has turned out some great pastrami. Basically, you take a 3 to 5 pound corned beef and soak it in water over several days, changing the water several times. This helps to remove any excess saltiness. After soaking the briskets, I dried them, made a dry rub of 3 Tbl coarse ground black pepper, 2 Tbl garlic powder, 1 Tbl onion powder, and 2 tsp ground coriander, and rubbed them. I put each of them in a sealed bag overnight. Next was onto the MAK using BD oak pellets on the smoke setting for six hours. It was cold out the other evening when I was doing this, so I had to bump the temp up to 225 after three hours.
When the IT reached 170, I pulled both briskets and brought them inside to steam them. Years ago I bought a stainless steam pot with two baskets to be able to steam several foods at one time. This is the perfect tool for the next step, steaming the briskets until they reached an IT of 190.
The bottom pan holds the water and the next two layers hold the two briskets.
After reaching the correct IT, I wrapped them in foil and put them into the refrigerator overnight. This afternoon I set up my slicer and proceeded to slice different thicknesses of the pastrami.
Thin is in!
I had been “sampling” the end product while slicing, but the real proof would be a pastrami sandwich, on Jewish Rye, of course.
I made one sandwich for my wife and one for me. Melba Thin Jewish Rye, some Grey Poupon Deli Mustard, two slices of provolone cheese, and a pile of thin-sliced pastrami!
Good Eats!! I wish everyone could taste this pastrami. Actually, you can, if you make your own. LOL. It turned out better than the first briskets I smoked using the same recipe. Must have been the slicer! I could never hand-slice the meat as thin as the slicer.
It was nice to get back outside with my pellet grill again. I wonder what I’ll try next?
Art
When the IT reached 170, I pulled both briskets and brought them inside to steam them. Years ago I bought a stainless steam pot with two baskets to be able to steam several foods at one time. This is the perfect tool for the next step, steaming the briskets until they reached an IT of 190.
The bottom pan holds the water and the next two layers hold the two briskets.
After reaching the correct IT, I wrapped them in foil and put them into the refrigerator overnight. This afternoon I set up my slicer and proceeded to slice different thicknesses of the pastrami.
Thin is in!
I had been “sampling” the end product while slicing, but the real proof would be a pastrami sandwich, on Jewish Rye, of course.
I made one sandwich for my wife and one for me. Melba Thin Jewish Rye, some Grey Poupon Deli Mustard, two slices of provolone cheese, and a pile of thin-sliced pastrami!
Good Eats!! I wish everyone could taste this pastrami. Actually, you can, if you make your own. LOL. It turned out better than the first briskets I smoked using the same recipe. Must have been the slicer! I could never hand-slice the meat as thin as the slicer.
It was nice to get back outside with my pellet grill again. I wonder what I’ll try next?
Art
