Corned beef to pastrami on the Pit Boss Smoker скачать в хорошем качестве

Corned beef to pastrami on the Pit Boss Smoker

If you want to make an easy pastrami without out the several day brining process let me show you how. Corned beef and pastrami both start out as beef brisket cured in a salt brine. But they diverge in seasoning and cooking. Corn beef is boiled or simmered, resulting in a tender, salty and mild flavor. Pastrami is coded in a pungent spice rub parentheses black pepper, coriander), and smoked for hours creating a bark covered smoky fatty delicious tasting sandwich meat.  I use the simple way of buying a corned beef rinsing it real well and then soaking it in a water in the refrigerator overnight to draw all the salt brine out. Then rubbing down with spices and smoking it till it’s tender and delicious! Pastrami 4lb corned beef Dry Rub 4 Tablespoons course black pepper 4 tablespoons coriander 2 tablespoons smoked paprika, 2 teaspoons garlic powder 1 1/2 teaspoons ground dry mustard  1. Prepare your corned beef by just opening up the package and discarding any of the loose package spices that are in it. Rinse under cold water really well. Then put into a container and fully submerge meat in cold water. Place in the refrigerator overnight or 8 to 12 hours . 2. Drain all of the water and fully packed dry meat. 3. Using mustard as a binder spread mustard all over both sides of your corned beef. Next, take your dry rub and coat, both sides and all of the sides of your meat real well. 4. Preheat your smoker to 225 degrees place your meat fat facing up. 5. Place your probe in the thickest part of the meat when the internal temperature reaches 165° take your meat out and wrap in butcher paper so it’s sealed well. Replace probe back into the meat puncturing through the butcher paper. Smoke until internal temperature is between 203 and 205°. 6. Total smoking time is roughly between seven and eight hours. That is why is important to use a temperature probe always go by the internal temperature of your meat. When your meat has reached the 203 to 205° temperature keeping it in the butcher paper wrap up with a towel and place in a resting area. I use a cooler. Leave in the resting area for at least one hour before slicing always slice against the grain and enjoy.  #pitboss #pastrami #smokedmeat #smoker