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Pastrami on the Pit Barrel Cooker
Автор: RaleighSmoke
Загружено: 2021-04-10
Просмотров: 3462
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Today I’m making “smoked” pastrami on the Pit Barrel Cooker using store-bought corned beef brisket.
Meathead's "Close to Kat's" pastrami rub:
1/4 cup freshly ground black pepper
2 tablespoons of grown coriander
1 tablespoon of brown sugar
1 tablespoon of paprika
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 teaspoon of ground mustard
It's preferred that you "smoke" or cook you pastrami at 225-250 degrees and until it reaches an internal temperature of 205. This is an easy recipe that is a real crowd pleaser! Don't be afraid. Give it a try!
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