Heres a few pics showing the Pastrami, start to finish. To begin with i found a nice piece of corned beef, took it home, quick rinse and patted dry with paper towel. Then you make up a seasoning/rub, mine consisted of red and black pepper, coriander and some garlic powder I used the weber for this, made a snake out of heat beads (google this if interested in method) around the outer edge of the weber, place some apple wood on top of the beads, got some beads nice and hot, placed at one end of the snake and let the weber warm up. This gave me nice and consistent heat for 7hrs with a few hours still left in it. Meat is placed on the indirect side of the weber above a water pan. I aimed for a heat of approx 225F, had the bottom vent half shut and the top vent positioned over the meat and half shut also. Once the meat hit an internal temp of 190F, i removed it, let it rest for a little, foiled it, then placed in the fridge overnight. Sliced it all up this morning, and can say i will never by store bought pastrami/shaved meats again Delicious!!
Posted on: Sun, 30 Nov 2014 22:32:02 +0000
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