Getting Closer To Pastrami!

[Steppy]

Yesterday

I desalinated the 7 lbs of corned beef (pastrami to be) be for eight hours, changing the water once. I prepared Meadhead's Katz's rub and will let it sit for two days. I'll be using plum wood to smoke the pastrami and plan on taking it to 170 F. I'm going to finish it off in the sous vide @ 195 for 4 hours. I'm saving that 3 lb hunk of corned beef for March 17. This will be my first of many pastrami conjurings. I'm anxious to taste my home made corned beef on St Paddy's Day

[Steppy]

Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.

[Spinaker]

Just for curiosity, I use yellow mustard to hold rubs on Boston Butts, pork ribs and brisket. Would that work for the pastrami rub? I don't see why not.

It would, But you don't need it. It sticks just fine. Since the rub has mustard powder, it might throw off the flavor of the rub. Not sure though.

[DeusDingo]

i use mustard for basically everything with a rub and it's just fine.

i am so jealous Steppy i have been waiting for corned beef prices around here to drop for what feels like forever

[TripleB]

Wow, that is one clean refrigerator. Kudos.

[EdF]

I gotta have a talk with the wife about getting some brisket - tonight!

[DWCowles]

Love me some pastrami

[Polarbear777]

Homemade pastrami pic. Two week process.

[Troutman]

Just a suggestion. I would smoke first for flavor, sous vide for texture and tenderness, then finish off by smoking again to get a good bark developed. You may not be happy with the result of trying to SV to that high a temp, bark would be mushy. Here's a good way to do it with a brisket flat, essentially the same as pastrami. Good Luck !!

Sous Vide - Q Brisket Flat

[PappyBBQ]

Yum. I'm putting a flat down to corn today as a matter of fact! Nothing like it.

[Spinaker]

Bomb! Man I love pastrami. I find, that it is always worth the wait.

[EdF]

"Knock-knock-knocking on Heaven's door..."