RodeoCookies
New member
I recently bought a corned beef round at Costco and decided to try making a cheater Pastrami without the hassle of brining and curing.
I used a generic rub for the crust of mustard, black pepper, onion powder, garlic powder and coriander.
I set the smoker to the smoke setting for about an hour then went up to 225 until it came to an internal temp of 160° according to a recipe I had. It looked good and had a nice smokey flavor but it was not very tender and was a bit salty.
After a little research I found it needed to be steamed to an internal temp of 205°. After the steaming it was delicious. Nice and tender and the steam removed the saltiness.
I will definitely do another one.
I used a generic rub for the crust of mustard, black pepper, onion powder, garlic powder and coriander.
I set the smoker to the smoke setting for about an hour then went up to 225 until it came to an internal temp of 160° according to a recipe I had. It looked good and had a nice smokey flavor but it was not very tender and was a bit salty.
After a little research I found it needed to be steamed to an internal temp of 205°. After the steaming it was delicious. Nice and tender and the steam removed the saltiness.
I will definitely do another one.