Pastrami Fatty
I love pastrami. There’s no doubt this is one of my favorite things to smoke. The “fatty” is a close second. So if I could combine pastrami with a fatty then I’d have my perfect smoked treat.
I started with a store bought corned beef brisket point. I used the point because my hope was the it would have more fatty and for my purpose I didn’t want anything lean.
After soaking the corned beef in cold water for three hours, changing the water every 30 minutes I ground the corned beef up in my meat grinder. And spread it out on a sheet for stuffing.
I used Sonoma Habanero Jack cheese as a filling. Once the fatty was made I rolled it in fresh ground black pepper and smoked it with Apple wood until it reached an internal temperature of 160 degrees.
For a first time it came out pretty nice. Next time I’ll not use the UDS for smoking. I think the direct heat caused the meat to dry out a little much and the bottom of each fatty was a little “dark” for my taste.
All and all this was a huge success. The taste of pastrami wrapped around the cheese was a fantastic taste treat.
I love pastrami too!! That sounds awesome. I have a couple of questions for you. What is a UDS? Did you smoke it at 225-250? You say direct heat. Would you elaborate a little more please. Did you place the roll directly on the grill? Thanks! I am very interested in trying this.