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Katz's like pastrami


philpom
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A heavy dose of black pepper, garlic, onion, marjoram, oregano and coriander.   Smoked at 240°f with pecan until 175°f and steamed until 203°f.  Very tender, a bit of spice and delish!

 

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Pulled at 170°f and steamed to finish at 203°f (probe tender).

 

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Very delicious,  will do it again!

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13 hours ago, Nnank76 said:

I didnt know how I could like pastrami any better till I tried making it. Yours has inspired me to make this again!   Looks so good.

 

Did you brine yourself first?

I bought this flat already brined.  I woke up and thought pastrami sounded good so no time to brine.

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3 hours ago, K_sqrd said:

Thanks for the info on the salt. It sounds lie you used a corned beef flat to start with. That sure

saves the brine time. Good idea.

Yes, this was a corned beef.  The only way to go for a last minute cook.  You could obviously brine your own, kick it a notch and do the same.

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  • 4 weeks later...
  • 5 weeks later...

I am smoking my cured flat tomorrow! How did you feel the crust held up after steaming? I’m thinking about smoking, then steaming, then throwing it on the grill for a minute to firm up that outer layer. Will post an update once it’s done. 

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3 hours ago, Voxelwise said:

I am smoking my cured flat tomorrow! How did you feel the crust held up after steaming? I’m thinking about smoking, then steaming, then throwing it on the grill for a minute to firm up that outer layer. Will post an update once it’s done. 

I was very happy with how  well it adhered and held up.  Will be curious how this works for you.

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