Folks you have GOT to try this method for Pastrami. This is far and away the best I've ever made, and I'm not sure it can get any better. I used Meathead's recipe, and tweaked it with my own experience as well as some advice I received from
docblonder over a pastrami dinner we have in Boston last year. I'll highlight the differences from the standard recipe as I describe my process.
Acquire meat. My butcher rarely has brisket on the shelf, but always has boneless short ribs. I was wanting to try something different anyway so this time I grabbed 6 pounds of Angus grade boneless short rib meat which had been cut into many similar sized 4 ounce pieces.
I cured the meat for 2 1/2 weeks using Meathead's curing recipe, but bumped up 50% since the recipe is for 4 lbs of meat and I was curing 6. After the cure the meat looked florescent pink and the curing liquid was clear of cloudiness or scum.
After the cure I desalinated the meat for 8 hours then rubbed it with Meathead's pastrami rub
Let that sit in the fridge uncovered for a couple of days
Then it's time to smoke. I placed the meat on the indirect side of the kettle with Slow 'N Sear and smoked it at 225 F. I used three cherry chunks for smoke flavor.
docblonder over a pastrami dinner we have in Boston last year. I'll highlight the differences from the standard recipe as I describe my process.
Acquire meat. My butcher rarely has brisket on the shelf, but always has boneless short ribs. I was wanting to try something different anyway so this time I grabbed 6 pounds of Angus grade boneless short rib meat which had been cut into many similar sized 4 ounce pieces.
I cured the meat for 2 1/2 weeks using Meathead's curing recipe, but bumped up 50% since the recipe is for 4 lbs of meat and I was curing 6. After the cure the meat looked florescent pink and the curing liquid was clear of cloudiness or scum.
After the cure I desalinated the meat for 8 hours then rubbed it with Meathead's pastrami rub
Let that sit in the fridge uncovered for a couple of days
Then it's time to smoke. I placed the meat on the indirect side of the kettle with Slow 'N Sear and smoked it at 225 F. I used three cherry chunks for smoke flavor.
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