Ray Basso as pictured
on the first BBQ Forum
Late 1994

rayb
Posted by Joe on April 14, 2017 at 16:14:06:

A friend turned me onto doing my own pastrami for Reuben sandwiches. So glad and very happy that I tried it. Buy Corned Beef Brisket rinse with cold water. Dry surface with paper towel. Cover surface with fresh cracked pepper till no red meat can be seen. Place in preheated smoker fat side up and do the low n slow thing we all know so well. Stay at 225 to 250 till meat has reached 175 degrees. The brisket I bought looked like a large brick in size. Wrap brisket in aluminum foil then plastic wrap then lay on cooling rack till cold. Refrigerate overnight. Remove from wrappings 3 hrs before serving and place on a steaming basket and steam covered at lowest setting on stove top. After 3 hrs remove brisket to a plate and let it rest 10 mins or so. Slice thinly cross grain. Be sure to taste as you go......quality control you understand and make a Reuben Sandwich how ever you like it. The meat is like slap the paw in law from the table good. I mean G doubleO D good. Now get you some of that!
YALL ENJOY!

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rayb
Posted by Raymond on April 14, 2017 at 19:10:30:

In Reply to: Reuben's posted by Joe on April 14, 2017 at 16:14:06:

have one in the frig every week during this season, always start during St. Patty's day and run thru Mother's day...makes a great Reuben on short notice.

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rayb
Posted by woodburner on April 16, 2017 at 10:09:42:

In Reply to: Reuben's posted by Joe on April 14, 2017 at 16:14:06:

I add some coriander seed and mustard seed to the coarse cracked black peppercorns, and I exchange the water on that presoak a couple of times to get enough salt out. Does work well. At Restaurant Depot you can get an entire brisket, point and flat, about 14-18 lbs. Makes a BIG pastrami.

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