62* Tomorrow! Time for some Pastrami smokin!

Discussion in 'Indiana Members Group' started by docktoo, Mar 20, 2015.

  1. docktoo

    docktoo Smoke Blower

    Got 4 Corned Beef briskets that I plan to make pastrami out of in the fridge.

    Soaked them in water for ~ 6 hours to debrine them.  Mixed up my rub, "defatted" them and put a light coat of Olive Oil on them and added my rub. 

    3T Black Pepper

    3T Coriander Powder

    1T Mustard Powder

    1T Brown Sugar

    1T Fancy Paprika

    1t  Garlic Powder

    Had to make about 1 batch of rub per flat.

    They'll sit in the fridge for about 24 hours and I'll get started with the smoke tomorrow morning! [​IMG]

    Yay, Spring!!!!
     

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