Saw a friend of mine who I lost contact with over the years. He was going to school to be a chef. Well he now has his own restaurant and we got talking about smoke food, and the subject came up about Pastrami and he asked if I ever made any. Well yes once but I really wasn't happy the way it turned out but he talked me into trying again. So here it is. A 7 lbs. beef brisket after it spent 5 days in the fridge to cure. Used a wet cure.
This is after I reapplied spice's and before going into the smoker.
After two hours of Hickory smoke and another 5 hours with no smoke it was standing around 150* F and I read someplace to steam it to finish so I did. Got the roaster out and in no time it was at 160* F
This is it cut open, very happy with the curing process. It went all the way trough. And man the kitchen smelt great while it was in the roaster.
A close up pic
Had to taste it and WOW is it good. Going to let it rest in the fridge for a day or so before slicing.
It's called Andy Dandy because his first name is Andy ;D
Andy Dandy Pastrami
- Butterbean
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