Pastrami on the Weber Kettle

[lunchman]

John's (SirPorkaLot) recent pastrami thread has had me wanting to make pastrami (that, and the purchase of Corned Beef for St. Patrick's Day).

This was a small flat, only 2 lbs -

I normally don't bother soaking it in water, but decided to this time. Did it make a difference? Honestly, I couldn't tell. I made up my Pastrami rub, applied it yesterday evening and let it sit in the fridge overnight -

Since this is such a small flat, the Weber was called into duty. On around 10am today, temps averaging about 265F or so. I guess I forgot to take pics on the Weber, but after about 6 hours the internal temp reached about 180F.

At that point I wrapped it in foil to help steam it and opened the vents to get the grill temp up to 350-375. Finally, in that last hour being wrapped, the flat reached temps of 205. But it still didn't feel probe tender, so I finally pulled it at 212 or so.

Finally, dinner is served with some cabbage and a side of carrots -

Well worth the 7+ hours of waiting.

Now I wish I'd only bought a bigger corned beef as I have enough left for one sandwich. I do have another in the freezer, but only slightly larger. Time to check the market this week for any leftover St Patrick's Day briskets.

Thanks for checking out this post.

Regards,
-lunchman

 

[Cookb4]

That is a great looking sandwich.

 

[Stingerhook]

"Dom's Deli" has quite the ring to it.

 

[ssv3]

Simple and straight to the point Dom. Bet it was delicious Dom!

 

[emjuwar]

Damn that looks good :clap2:

 

[Big George's BBQ]

Looks and sounds amazing Dom I did one yesterday on my Egg Temps got away from me- think it was do not being on a flat surface My was done in about 4 hrs- 192 Very good flavor- very peppery Slightly tough will need to slice thin Agree was worth it. It looked great in the package but when opened it was 2 fairly thin flats That was disappointing but it was good

 

[Smoke Dawg]

That looks Dom Good!

 

[lunchman]

Looks and sounds amazing Dom I did one yesterday on my Egg Temps got away from me- think it was do not being on a flat surface My was done in about 4 hrs- 192 Very good flavor- very peppery Slightly tough will need to slice thin Agree was worth it. It looked great in the package but when opened it was 2 fairly thin flats That was disappointing but it was good

Thanks George.

I was expecting mine to be done in about 4 hours, was surprised it took 7. And not being probe tender with the Thermapen at an internal temp of 205 was even more of a surprise. I guess that's why you never judge doneness by internal temperatures and go by feel.

 

[ModelMaker]

He said "Dom Good"
Ed

 

[SkaterSmoker]

Wow, that looks so good. Thank you for the idea!

 

[Mike Twangzer]

That looks great. Pkg says thin sliced .... was it sliced all the way through or how did you hold it together ?

 

[lunchman]

That looks great. Pkg says thin sliced .... was it sliced all the way through or how did you hold it together ?

Not sliced. I think the "thin cut" sticker is referring to the fact that this is the flat. There were packages of brisket point in the case from the same vendor.

 

[Big George's BBQ]

I made mine a little more tender because I steamed it after it hit 160* with a nice IPA- Makes a difference

 

[kevinstaggs]

Who needs Katz's Deli? Just head on over to Dom's Deli. Tell 'em Marty sent you.

 

[LongTong]

Fantastic!

I'd like to try that but, It's sure hard to find descent Rye bread around here...

 

[lunchman]

I'd like to try that but, It's sure hard to find descent Rye bread around here...

I had the same problem here. No rye bread in the bakery department, so I decided to get Pepperidge Farm pumpernickel from the bread aisle. I did have thoughts of making my own, but have never attempted rye. Someday....