Preaching from the Pit: Dub Shack BBQ Presents Smoked Pastrami

Y'all know I'm not preaching: That's not the call I received from God several years ago. 

In the midst of my spiritual free agency, the service part (as in serving others as Jesus did as opposed to showing up singing loud, praying extra loud, and counting money in a suit) still matters. I won't disclose the criteria for my family's next church home and as much as I would like it to be the last one, it not only has to check off all of our boxes but also be a relevant pro-Black congregation in a world that beats us down all week long that is aligned with the words AND actions of Christ Himself. Would I love Sunday morning worship at 8 am local to me? Absolutely! Ditto for joining a tech team (or developing the church's mobile app for more than just the stuff Givelify offers), a solid Christian curriculum that fits the community, etc.

But this isn't one of those posts. 

I'm still doing barbecue on my days off from work - and one of the fastest ways to reach someone's soul is through his or her stomach. What better way to do this part of mission work than to smoke pastrami sandwiches? Check out how your friendly pitmaster does it. 

INGREDIENTS

Corned beef brisket, about 4 lbs*

Coarse black ground pepper

Onion powder

Garlic powder

Brown sugar

*You can choose either the flat or the point cuts. For uniform slices such as today's cook, I am using two flats.

STEP ONE. Cut the corned beef out of its package and place it in a large plastic bowl. Cover the meat with cold water and refrigerate it for 24 hours changing it halfway through the time. This is done to desalinate the brisket. One reason for the early part of the process - matter of fact, the precursor to great sandwiches - is that before refrigeration, meats such as briskets and hams were heavily salted as a way to preserve protein for leaner times such as winter or economic droughts. Credit the Jewish that emigrated over to New York for this idea that has led to some of the best kosher bites in the city and as shared culture expanded westward, we all can get a taste. By changing the water bucket out every 12 hours, no one is having to endure drinking gallons of water to dilute the salt remaining in the brisket.

STEP TWO. In the first miracle of time (this is a two-day process), the corned beef point is desalinated. Pat it dry and add the ground black pepper, onion powder, garlic powder, and brown sugar mixture coating all sides, and set it aside to light the smoker. Since beef has less of a risk of salmonella than other proteins, it can sit outside until it is time for the smoke bath. The pastrami being made can handle those stronger woods such as hickory or oak but for this exercise, I am using mesquite chunks in the beloved PK grill. Once it reaches 250-275 degrees, then both flats are ready for smoke.

STEP THREE. Treat your corned beef like a regular packer brisket and let it cook to 165 degrees or your desired color. In the meantime, we indirect cooking ministers of smoke are maintaining temperatures and adding a chunk as needed. At 165, pull the point off to wrap in butcher paper and return to the smoker, cooking to 195 degrees. Your meat won't have the coveted smoke ring that is expected with the normal stuff, and that is okay; remember, it was salty before you picked it up from the local meat market and/or cool butcher.

STEP FOUR. You can go either way after pulling the corned beef from the smoker: hot pastrami, or cold pastrami. For hot pastrami sandwiches, allow the flat to cool down for twenty minutes to an hour before slicing so the juices can be redistributed throughout. Using rye bread, slather on Dub Shack BBQ's The Ancestors mustard sauce on the bottom slice, then all of the hot pastrami you can handle, a couple slices of Swiss cheese, and the top with more of the sauce. For cold pastrami sandwiches, let the flat cool down to room temperature and wrap it in the refrigerator to make your own individual slices. In a nod to tradition, build that sandwich with Russian dressing, the cold pastrami meat, sauerkraut, and spicy mustard before topping it with the bread. Either way, enjoy the hard work! 

This happens to be a redo recipe: The last one I smoked was four years ago for my parents' fortieth wedding anniversary cookout and while it was a hit, corned beef brisket didn't hit the traditional barbecue notes a few people have come to expect from me. With the knowledge and the battle scars that can come from trying (and sometimes failing), I figured it was time to try again. If nothing else, I have sandwiches for the family for the next week and beyond if I freeze it. As always, thanks again for reading this post. Go cook something outside this week - the weather is not an excuse to stay inside nor is it one to defer. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!