Meatheads Copycat Katzls Deli Pastrami

[Sharhamm]

Found a small corned beef flat just a little under four pounds. Soaked it water
8 hours, changing the water every couple of hours. Let it sit in the fridge for 3 days uncovered. Cooked it yesterday on the Weber Kettle with the slownsear. It maintained temps between 233/275. Stalled at 166F.. Wrapped in foil. Pulled at 203 as it felt like butter when probed. Let it sit in a cooler to 180F then placed in the fridge overnight. Heated it in foil with swiss on top. Removed and placed on a toasted low-catb tortilla with thousand island dressing. (Would have been over the top with some jewish rye but that isn't a choice at this time).
I have to say this is just a fantastic recipe and tastes just like Katz's. We have been waiting for the Canadian border to open. We live under 3 hours from Montreal and Katz's. My husbands comment
"we don't have to drive to Montreal anymore".

[Redwng]

We love the "Tastes like Katz" pastrami too!

[Spinaker]

There is no better recipe on the site!

[LA Pork Butt]

The truth is the best BBQ is in someone’s backyard!

[IFindZeroBadCooks]

I agree that is Meathead’s best recipe.

[pkadare]

I'm confused here, Katz's Deli is in New York city and not Montreal, and Montreal is famous for Montreal Smoked Meat and not pastrami.

[Sharhamm]

You are correct . I should have said Swartz's in Montral.

[KINGBBQ]

Superb recipe as always Meathead; I do a full packer and brine it per M/H recipe for at least 8 days; then the desalination overnight and then dry rub in open refrigerator for at least two days; smoked in Pit Barrel slow 225 F oven temp; get to stall 185 F and either take it all the way to 205 and usually wrap it in foil for the last few hours in the smoker with a little beer on the bottom