I'm making Close to Katz's Pastrami for the first time and I'm using a 4 or 5 lb point that I corned first. The recipe for the rub says that it will be enough to do an 18 lb brisket. I find that hard to believe as I barely had enough for my point and even then I had none left for the sides and ends of the point. I may mix up some more for that.
I don't feel that I've put far too much rub on but I really fail to see how this would be enough for an 18 lber.
Any thoughts from those who have made this recipe in the past?
Thanks.
BTW - small town woes, neither of our grocery stores had coriander seeds in stock so believe it our not, I bought a packet of pickling spices and then picked through that until I'd pulled out the required tablespoon of seeds. Dedication or insanity? My wife has cast her vote for the latter. :-)
I don't feel that I've put far too much rub on but I really fail to see how this would be enough for an 18 lber.
Any thoughts from those who have made this recipe in the past?
Thanks.
BTW - small town woes, neither of our grocery stores had coriander seeds in stock so believe it our not, I bought a packet of pickling spices and then picked through that until I'd pulled out the required tablespoon of seeds. Dedication or insanity? My wife has cast her vote for the latter. :-)
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