{"id":3460,"date":"2013-03-14T06:00:00","date_gmt":"2013-03-14T11:00:00","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=3460"},"modified":"2023-09-27T12:13:04","modified_gmt":"2023-09-27T17:13:04","slug":"smoked-pastrami","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-pastrami\/","title":{"rendered":"Smoked Pastrami"},"content":{"rendered":"

\"Smoked

The recipe is a culmination of much research and my awesome cousins Dan and Tim.\u00a0 Last year at Memphis in May, over a three-day period we cooked\u00a0ribs, pulled pork, brisket, smoked chicken, salmon, Memphis sausage & cheese, beef tenderloin, smoked brats<\/a>…and much more.\u00a0 But you know what the best thing we ate was, that we were all talking about for days?<\/p>\n

This Pastrami.<\/p>\n

\"Corned

Dan brined it for weeks in California, where he lived at the time, and actually packed it in ice in his suitcase and brought it to Memphis.\u00a0 How dedicated is that?\u00a0 Since then, Tim recreated at our family Christmas gathering, and it was so ridiculously good that 3 of these 10lb suckers were eaten and gone in about 30 minutes.<\/p>\n

I needed no further motivation to try it myself.<\/p>\n

I won’t bore you with all the details here, as many of them have been given this week with the Pastrami Brine<\/a> and Pastrami Rub<\/a>.\u00a0 Pictured above you see the brisket soaking in water.\u00a0 This process pulls some of that salty brine out of the meat.\u00a0 I soaked it for about 5 hours, but it should have soaked a lot longer – overnight minimum.<\/p>\n

\"Corned

From there it’s as simple as patting the brisket dry and covering both sides in delicious rub.\u00a0 Let it sit like that for at least 30 minutes so it adheres well to the meat before moving to smoker.<\/p>\n

\"Meat

Then\u00a0it’s all about the internal temp.\u00a0 I used a blend of hickory and\u00a0apple wood and smoked this big beauty for about\u00a04 hours.\u00a0 And yes, those are bacon wrapped potatoes you see.\u00a0 That’s a fun and tasty little side dish treat for you…and why the heck not, you know?<\/p>\n

\"Pastrami

After smoking, I wrapped in an aluminum pan and cooked until the internal temp hit about 200.\u00a0 After letting it rest for 30 minutes I sliced it and was absolutely smiling from ear to ear when I saw that the process had worked and this beef brisket was now a pink colored pastrami.\u00a0 Such a neat process.<\/p>\n

\"Sliced

So thank you to my cousins for inspiring me to make this delicious meat.\u00a0 I will say, it’s a time consuming process to go through a 3 week brining period on top of spending a half day smoking it….but it’s one of my most favorite things I’ve ever done.\u00a0 I’m telling you it’s delicious.\u00a0 And the sandwiches we had the next several days were out of this world.\u00a0 Plan it out and try at least once.\u00a0 I think you’ll be surprised at how much you like it.<\/p>\n

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