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Pastrami
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<blockquote data-quote="Snowwolfe" data-source="post: 4730994" data-attributes="member: 14220"><p>Bought a 4 pound corned beef on sale last week so thought I would try something different. First thing I did was to soak it in water for 24 hours to remove some of the cure (salt). Changed the water twice. Prepared a rub of the following:</p><p>4 tablespoons fresh coarsely ground black pepper</p><p>2 tablespoons coriander powder</p><p>1 tablespoon brown sugar</p><p>1 tablespoon paprika</p><p>2 teaspoons garlic powder</p><p>2 teaspoons onion powder</p><p>1 teaspoon mustard powder</p><p></p><p>Applied the rub and allowed the meat to sit uncovered in the fridge for 24 hours. Fired up the smoker with 5 ounces of hickory at 250F. 5 hours in the internal temp was 150 and meat was still super tough. Wrapped it loosely in foil and put back in smoker. At 9 hours the temp hit 205. I was shooting for 190 so my fault for not checking it sooner. Meat was almost falling apart tender. Sliced it up and we had Reubens for supper. The meat was better than anything we ever had in a deli. Pepper bite was there, if you are not that big of a fan you might back off on the amount. Next time I will add 12 hours to the pre soak period to remove some more salt. It tasted a little salty when warm but not when it was cold.</p><p>Give it a try, you will be pleased.</p></blockquote><p></p>
[QUOTE="Snowwolfe, post: 4730994, member: 14220"] Bought a 4 pound corned beef on sale last week so thought I would try something different. First thing I did was to soak it in water for 24 hours to remove some of the cure (salt). Changed the water twice. Prepared a rub of the following: 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon mustard powder Applied the rub and allowed the meat to sit uncovered in the fridge for 24 hours. Fired up the smoker with 5 ounces of hickory at 250F. 5 hours in the internal temp was 150 and meat was still super tough. Wrapped it loosely in foil and put back in smoker. At 9 hours the temp hit 205. I was shooting for 190 so my fault for not checking it sooner. Meat was almost falling apart tender. Sliced it up and we had Reubens for supper. The meat was better than anything we ever had in a deli. Pepper bite was there, if you are not that big of a fan you might back off on the amount. Next time I will add 12 hours to the pre soak period to remove some more salt. It tasted a little salty when warm but not when it was cold. Give it a try, you will be pleased. [/QUOTE]
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