Purchased a 12 pound slab of CB today at Costco. I assume it is cured completely by the time it hits the shelf at my local Costco. Has anyone used one of these for Pastrami? Do I need to soak it in water for several hours to pull some brine out? I have some Uncle Louie's Pastrami rub that I plan on using the night before I smoke it. From what I have read my guess is that the meat will need to smoke it for 4 hours and cook for 6 to 8 hours more hours until the IT is 165. What else do I need to know?
(http://i1189.photobucket.com/albums/z424/WaterproofDeckCompany/IMG_0886.jpg)
Oh man that is going to be a PILE of pastrami!
How much $ per pound. I have a costco on the way home and have wanted to do pastrami for a long time.
Sent from my VM670 using Tapatalk
Purchased this at the Fife Business Costco. The price was $2.79 per pound. Also picked up a full smoker of cheese to do. Gouda, Havarti, Provolone, Mozzarella, Swiss, and Sharp Cheddar.
Thanks, I like the fife costco for businesses. They have a lot of restaurant supplies.
Sent from my VM670 using Tapatalk
Pulled my pastrami out of the oven after 10 hours of cooking with 3.5 hours of smoke. This meat is way to salty. I should have soaked it in water for a day before I started. If you purchase this brand from Costco I would make sure you soak it first. I guess this might have to be used in the crock pot with black bean soup.
Scotty - I have never soaked a cured corned beef flat before smoking. Most of the guys on here do. Did you try the pastrami right out of the smoker? From what I understand you should let the pastrami rest for a few days. This should help with the saltiness.
Quote from: SnellySmokesEm on January 27, 2012, 06:42:46 AM
Scotty - I have never soaked a cured corned beef flat before smoking. Most of the guys on here do. Did you try the pastrami right out of the smoker? From what I understand you should let the pastrami rest for a few days. This should help with the saltiness.
Ditto!!
Scotty, wrap that pastrami up and frig for a day or two before slicing.
I tested it after a three hour FTC and it was very chewy and salty. I have wrapped it and put it in the fridge. I will test it this weekend. Thanks for the reply.