Hi All:
Well I ventured off into the world of pastrami and really need some guidance! Here is the scenario. I took a raw corned beef brisket about 7kg, ran water over it for a couple of hours and then soaked it in water for 12+ hours. Using a Cookshack SM150, I smoked the brisket over hickory wood at 225F. It was still far from tender after 12-14 hours. Also it was still as salty as the ocean. I am a beginner at this stuff, but when I have smoked a regular brisket it comes out as tender as butter after that amount of time. So then I plopped it into the oven and steamed it for 3 hours. It's still salty as heck and not tender. Now I am going to boil it until the salt level is acceptable and it's tender. I guess I am confused as to the proper way to do this pastrami thing. I saw Meathead's article of Katz's pastrami and my mouth was watering! Sooooo, first attempt ... FAIL! Any guidance I can get would be greatly appreciated. Thanks, John
Well I ventured off into the world of pastrami and really need some guidance! Here is the scenario. I took a raw corned beef brisket about 7kg, ran water over it for a couple of hours and then soaked it in water for 12+ hours. Using a Cookshack SM150, I smoked the brisket over hickory wood at 225F. It was still far from tender after 12-14 hours. Also it was still as salty as the ocean. I am a beginner at this stuff, but when I have smoked a regular brisket it comes out as tender as butter after that amount of time. So then I plopped it into the oven and steamed it for 3 hours. It's still salty as heck and not tender. Now I am going to boil it until the salt level is acceptable and it's tender. I guess I am confused as to the proper way to do this pastrami thing. I saw Meathead's article of Katz's pastrami and my mouth was watering! Sooooo, first attempt ... FAIL! Any guidance I can get would be greatly appreciated. Thanks, John
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