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Pastrami help
Posted on 11/6/16 at 12:54 am
Posted on 11/6/16 at 12:54 am
Have had a brisket brining for 2 weeks and will be smoking to make pastrami next weekend. Will be smoking along with a packer and a Boston butt.
Never attempted pastrami before but it is requested by the wife, any tips from someone who has done one before?
I was just going to run it the same as brisket but wrap just as one would with a crutch as I am not concerned about a bark.
I don't wrap briskets normally but am thinking this might be the way to go with the corned beef.
Never attempted pastrami before but it is requested by the wife, any tips from someone who has done one before?
I was just going to run it the same as brisket but wrap just as one would with a crutch as I am not concerned about a bark.
I don't wrap briskets normally but am thinking this might be the way to go with the corned beef.
Posted on 11/6/16 at 6:38 am to cave canem
You actually would want a nice bark on pastrami.
Don't know your time constraints, but I smoke my pastrami the day before I intend on serving. I steam to reheat and it comes out fantastic
Don't know your time constraints, but I smoke my pastrami the day before I intend on serving. I steam to reheat and it comes out fantastic
Posted on 11/6/16 at 6:49 am to cave canem
Go to the Smoking Meat website. Search Pastrami. I did one last yea and it came out pretty good. Just can't find my note right now.
Posted on 11/6/16 at 7:33 am to EastCoastCajun
quote:
You actually would want a nice bark on pastrami.
Don't know your time constraints, but I smoke my pastrami the day before I intend on serving. I steam to reheat and it comes out fantastic
no time constraints at all, I will be serving the brisket and butt Sunday, the pastrami is for later use as well as sliced for sandwich meat.
I may leave it unwrapped as well and get a bit of bark, this is just a new twist and was wondering who else had done one and if there were any unknown (to me) challenges.
Posted on 11/6/16 at 7:47 am to cave canem
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