Pastrami question

[JohnDouglas]

I'm going to a pot luck St Pat party sat night and was going to do
corned beef and cabbage. Got a great looking corned brisket flat that is
almost 4 pounds. Now I am thinking about doing pastrami, but not sure if
I have the time. I have it soaking now and plan on changing the water
every 4-6 hours. I am not sure if there is enough soaking time between
now and Sat. Next problem is tomorrow is the day we feed the homeless
and I am usually busy until 1:00. I may just pick up the fruit and then
start it around 11:00. Even with the Egg I hate to start a fire and then
leave it unattended. Has anyone tried cooking pastrami hot and fast like
a brisket flat?

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Best,

John

[Jack Waiboer]

I hope I’m not too late on this.  No problem bro. Hit it hard and fast and let it roll.  No matter what the package tells you, it’s still a piece of beef brisket.  It will probably cook faster and watch the bark.  Hot and fast can produce a very “crispy” bark.

 

Jack W.

Charleston, SC

 

 

 

www.gratetv.com

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[JohnDouglas]

Thanks Jack,

Will remember this for future cooks, ended up doing it at the 250 temp and did make, IMO, one big mistake of foiling toward the end....................no bark on pastrami was a big dissappointmment!!

Best,

John