Mar 13 2015
I am a little slow at getting back to posting after a long
cold winter. I had a back operation in December and was getting some back to
normal and then the wife and I both caught the cold-flu bug and that took a
couple weeks to get rid of. The winter was colder than normal so didn’t get
much outdoor cooking done.
The past week is the first warm weather we have had. I was
glad back in Dec. we had a warm spell and I got my new Savannah Stoker v.3 controller
installed and this week I got a new auger motor installed so I should be set
for some good outdoor cooking this summer.
I have used Hub’s, from Lets Talk BBQ, quick and easy recipe
for a long time now and I have never been disappointed. With Hub’s quick and
easy recipe you buy a corned beef brisket and save the process of doing the
corning yourself. If you really want to do it in a hurry you can have pastrami
in three days. I like to let mine set in the fridge with the rub on at least
overnight before smoking it. I have had
good luck buying a corned beef from Wal Mart, either a point or a flat. This
time I bought a point and it was only two pounds, now I wished I had bought a
bigger one.
I put it in to soak in the fridge Monday afternoon and
changed the water twice overnight. Tuesday afternoon I rinsed and dried it and
in the fridge to air dry about an hour. I cut back on the amount of rub since
it was just 2 pounds. I used 2 Tbs. ground black pepper and 2 Tbs. ground
coriander. I added a Tbs. of yellow mustard seeds for a change. I sprinkled on
some of Penzey’s roasted garlic and smeared the dry rub over. I double wrapped
it in plastic wrap and in a zip lock bag and in the fridge for two nights. I
turned it several times.
I had got my new auger motor installed Wednesday so I was
all set to smoke the pastrami Thursday. I did it for four hours at 225 deg.
Then it was double wrapped in foil and in a zip lock bag and in the fridge
overnight.
I made some red skin potato salad and some Lexington style
red slaw to have with the sandwiches. I baked the pastrami, in the foil at 250
deg. for 4 ½ hours and let it rest for
10 minutes before slicing. I had some good light rye bread for the sandwiches
and toasted some for my wife’s Rachel. I smeared on a mix of Kraft thousand
island dressing and mayo, topped with the pastrami and some sauerkraut.
Brisket after soaking, rub applied and in the fridge
for two nights
Ready for some smoke
New controller working great!
4 hours of smoke and in the fridge overnight
Baked 4 1/2 hours. and sliced for sandwiches
Wife's sandwich
My sandwich
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