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
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