My Bros Pastrami recipe.

[MOhillbilly]

Brought this to the SB party. It was awesome.-

in the oven you start with corned beef because its already pickeled then you take 3 table spoons of course black pepper 1 table spoon of smoked paprica and 1/2 tea spoon red pepper flakes and 2 table spoons of ground coriander 1 tea spoon garlic powdwer mix it up rub the corned beef down with it. then rap it in 6 layers of foil oil the first layer... cook five hours at 240 its best when you take it out let cool for awhile then put infridge with foil still on it over night you don`t even want to stick meat probe through foil don`t open till cooled atleast 5 hours in fridge. i have been getting the corned beef at walmart for 212 a pound its called corner cut i think they another that is like 389 per pound stuff is high most places. the stuff is great and easy to make everybody loves it you can`t stop your self from eating it good luck.

[Bi_polar]

sounds awesome, I love pastrami, almost as much as a good hot piece of trim.

[KCUnited]

I'll be trying that. Do you buy the corned beef pickel or do you pickle it yourself?

[MOhillbilly]

I'll be trying that. Do you buy the corned beef pickel or do you pickle it yourself?

he buys it pickled, but you cant taste it in the finished product.

[InChiefsHeaven]

What if you were to just use a regular roast? I'm thinking of using this on some venison...

[MOhillbilly]

What if you were to just use a regular roast? I'm thinking of using this on some venison...

dunno, but the low temp plus the long cook time should tenderize the venison, depending on what cut you start with.
let me know if you do.

[InChiefsHeaven]

I have some back straps that I need to get rid of. I hate to throw them out, so maybe I'll try this on them and see what happens. They have been frozen over a year, so they might be a lost cause, but it's worth a try...

[RJ]

What if you were to just use a regular roast? I'm thinking of using this on some venison...


Just add salt to the rub and it would probably be right tasty. Obviously, the corned beef rub wouldn't need salt.

[RJ]

Sounds good, Mo. Was that eaten on sandwiches or on its own?

[MOhillbilly]

Sounds good, Mo. Was that eaten on sandwiches or on its own?

both. Texas toast with the drippings slathered over it.:thumb:

[Bi_polar]

both. Texas toast with the drippings slathered over it.:thumb:

I hope swiss cheese and 1000-island dressing played a part, otherwise, you'll need to contact me ASAP.

[MOhillbilly]

I hope swiss cheese and 1000-island dressing played a part, otherwise, you'll need to contact me ASAP.

oh shit didnt even think about that,,,,,,,,mmmmmmmmmmm

[RJ]

both. Texas toast with the drippings slathered over it.:thumb:


Oh, hell yeah.

[RJ]

I hope swiss cheese and 1000-island dressing played a part, otherwise, you'll need to contact me ASAP.


BTW, I made your reuben dip for SB. It was a big hit. Thanks for your help.

[tooge]

That sounds great. I love pastrami. I'm gonna give it a try with your method and venison.

[Bi_polar]

BTW, I made your reuben dip for SB. It was a big hit. Thanks for your help.

no kidding? What brand past/corned you use? Did you handle the grease maintenance that's required, once you get through that part, it's delicious. But it's absolutely terrible for you, which is perfect for the SB.