Pastrami Question

[pkadare]

I've just finished a 15 day cure of 2 points and am planning on making pastrami this weekend. My question is regarding applying the rub in advance; for those who do this, do you cover the pastrami with cling wrap and then put in the fridge, or just apply the rub and put it in the fridge nekkid? My plan is to rub about 24 hours in advance.
Here's the corned beef after the cure.

[STEbbq]

I usually do 2-3 days of the rub naked in the same curing container after I have emptied and cleaned it.

Don’t skip the desalination step!

[pkadare]

Desalinating now.

[Draznnl]

This is how I do it it too.

[holehogg]

Yip. Have found a far better crust with the rub on for a couple days.

[realdocBBQ]

I need to get my brisket in to cure. I bought the bags, brisket has been wet aging a month or so - need to get it out, trim it and separate point & flat and get it in the juice.

Looking forward to your report!

[shify]

Nekkid.

I also have a point that’s been curing for ~6 days now. Done the cheaters pastrami (buying a store corned brisket point) the last few times as the ease and cost was just too hard to turn down. The anticipation is killing me.

[wrgilb]

I wrap mine with Saran wrap after seasoning and then in the fridge. When I take it out to cook and unwrap, I'll apply some more rub, as some of it will come off in the wrap.

[Starsky]

That looks awesome!

[ItsAllGoneToTheDogs]

I do rubbed on an elevated rack in a roasting pan in the fridge.

[Bad Hat BBQ]

Looks good ...never done this and I need to add this to my list of "Can Do"

[Stuey1515]

I'm in the nekkid camp, but haven't tried wrapping so I am a bit biased. Always happy with the result though, Pastrami is one of the things I find I can get right consistently

[realdocBBQ]

My problem is always how long to soak it to remove some of the salt. Obviously, not long enough and it's inedible. Too long and it's bland. Depends on the size of the chunk of meat, the thickness, the amount of water in what size of pan. I've had it come out perfect, come out too salty, and come out too bland. <sigh>

[Stuey1515]

realdocBBQ Yeah I mucked around brining myself but had the same problem. Tried a few suppliers of corned beef until I found one who did a very mild brine and no need to desalinate. Express pastrami and everyone is happy, I'm sure I will go back and perfect the traditional method upon my imminent retirement haha