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Meatheads Copycat Katzls Deli Pastrami

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    Meatheads Copycat Katzls Deli Pastrami

    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".
    Click image for larger version

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    #2
    We love the "Tastes like Katz" pastrami too!
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      #3
      There is no better recipe on the site!

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        #4
        The truth is the best BBQ is in someone’s backyard!

        Comment


          #5
          I agree that is Meathead’s best recipe.

          Comment


            #6
            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.

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            • Sharhamm
              Sharhamm commented
              Editing a comment
              You are correct . I should have said Swartz's in Montral.

            #7
            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
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