JJ3
Well-Known Member
Tried something new this week and made a venison pastrami. I used a 3 lb roast from the hindquarter and brined it for 6 days in a brine made with brown sugar, salt, pink curing salt, black pepper and pickling spices. Removed it from the brine and washed off the pickling spices and allowed it to dry in the fridge for a couple of hours. Then I applied a generous rub of black pepper, ground coriander, smoked paprika, and garlic powder. And then I smoked it on the BGE for 2 hrs at 180 F and 1 hr at 200 F taking it off at an internal temp of 150 F. It came out quite tasty. I will be doing this again.