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Thursday, March 13, 2014

Pastrami on the UDS

It's that time of year again, where inexplicably, corned beef brisket is 1/3 the price of normal, untreated brisket, so time to make a pastrami. I started with a nice, 4 poundish corned brisket point, which was then soaked for 48 hours, with the occasional change of water. The process of soaking is to remove the salt and cure that is built up in the meat. The end result is anything but appetizing.

Yum, gray meat

From here, a rub is made from the pickling spices that were included in the package or corned beef, along with additional black pepper, coriander and fennel seeds. All fed through the grinder with a coarse grind. The rub is coated onto the meat, then wrapped in plastic wrap and pressed to create some pressure on the meat. I keep it in the refrigerator for at least 12 hours.

Rubbed and ready to wrap

Pressed and ready for chill

After 24 hours, the meat was placed on my UDS, running at 225°F for 2 hours (I used Stubbs briqs and apple wood), I then wrapped in butcher paper and back onto the UDS at 350°F, the internal temperature rose to around 190°F, which I then pulled from the cooker and allowed to rest for 2 hours. Wrapped in foil and chilled overnight.

Smoked prior to wrap

After chilling overnight, sliced of about 1/3 pound of pastrami, nice thin slices which I placed in a steamer for 15 minutes, while I prepared everything else, got the saurkraut and Russian dressing ready, got the Jewish Rye out etc...

Sliced, clearly needle brined

Gotta love a toasted Rueben

Yes, it took three days, but, the flavor is spot on, and so much better than what you can buy from most grocery stores. Plus, I have enough for a few more sandwiches.

1 comment:

  1. You are killing me, now I really wish I'd made pastrami this weekend.

    ReplyDelete