So I was thinking about making another pastrami, and remembered all we learned form Doc Blonder about rubs being left on the meat not having much of an effect except for the salt. With pastrami, there's no salt in the rub because the meat has already been brined and has too much salt. (In fact we soak it in water for a day to reduce the salt.)
MH's recipe calls for applying the rub, wrapping tightly and refrigerating for a day or more before smoking. But does it make a difference? Can we rub and smoke on the same day?
I responded earlier but it did not post. I make this pastrami frequently using a store bought corned beef brisket. I never rub it in advance and I would say it turns out amazing. I can't see it making it much better.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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It stands to reason to me, that even though the particles in the rub may not penetrate very far, they still will do more good with prolonged contact than not. They will in effect create somewhat of a marinade or paste when meat juices meld with it. Maybe they don't go far in, but more gets in with more time.
Meathead says in the recipe that he doesn't usually recommend letting the rub sit for a long time, but in the case of this recipe it makes a positive difference.
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