Here's a link to part one if you missed it...
http://www.smoked-meat.com/forum/showthread.php?t=584
After 3 days of curing, a good rinse and soak, and overnight dry time, and another rub down with black pepper, coriander, paprika, onion powder, and garlic powder, we are ready for the smoker. I used preburned mesquite lump and pecan chunks.
Might as well throw on some ABT's
Smoked the pastrami to 165. It took about 4 hours at 220 to 240 degrees.
Wrapped in foil to rest for 2 more hours. Then in the steamer. I gently steamed them for 3 more hours.
Whats left of the ABT's by the time I could get my camera. I did a few with cheddar this time. They were real good!
The pastrami was spot on!! Moist and delicious like I like it. As a bonus the tendon in the middle of this cut of roast was completely rendered and basically non-existent. Sliced up for sandwiches. My sandwich has only bread, pastrami and mustard. A huge success using the top blade roast aka Flatiron.
http://www.smoked-meat.com/forum/showthread.php?t=584
After 3 days of curing, a good rinse and soak, and overnight dry time, and another rub down with black pepper, coriander, paprika, onion powder, and garlic powder, we are ready for the smoker. I used preburned mesquite lump and pecan chunks.
Might as well throw on some ABT's
Smoked the pastrami to 165. It took about 4 hours at 220 to 240 degrees.
Wrapped in foil to rest for 2 more hours. Then in the steamer. I gently steamed them for 3 more hours.
Whats left of the ABT's by the time I could get my camera. I did a few with cheddar this time. They were real good!
The pastrami was spot on!! Moist and delicious like I like it. As a bonus the tendon in the middle of this cut of roast was completely rendered and basically non-existent. Sliced up for sandwiches. My sandwich has only bread, pastrami and mustard. A huge success using the top blade roast aka Flatiron.
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