Tubby Tom’s PASTRAMI - NEW YORK STYLE BEEF RUB & DELI SEASONING

Tubby Tom’s PASTRAMI - NEW YORK STYLE BEEF RUB & DELI SEASONING

TASTE OF NEW YORK IN THE COMFORT OF YA OWN HOME

 WE ALL SEEN THE DOCS ON KATZ DELI IN NEW YORK. IT LOOKS SO DREAMY AND I'D LOVE TO GO. I AIN'T RICH. I'LL HAVE TO USE MY IMAGINATION FOR NOW AND USE THIS RUB ON SOME TASTY BRISKET. I'VE CHUCKED SOME RECIPES BELOW FOR YOU TO FOLLOW, WHETHER YOU HAVE A SMOKER or SLOW COOKER

ALL YOU GOTTA DO IS BRINE YA BRISKET, PULL IT OUT AND RUB IT. SMOKE IT. SLICE IT AND STUFF IT INTO BREAD. DIVINE. IF YOU DON'T HAVE A SMOKER, YOU CAN ALSO DO IT IN YA OVEN OR SLOW COOKER - JUST WON'T HAVE THE SMOKINESS AND BARK!

ALSO WORKS SO WELL ON STEAKS, SHORT RIBS, CHICKEN. GIVE IT A TRY! SERIOUSLY!

 RECIPE FOR THE SMOKER;

BRINE YOUR BRISKET FOR 3 DAYS IN THE FRIDGE USING A SIMPLE WET BRINE OF SALTY WATER. CHECK THE WEIGHT OF YOUR BRISKET AND LOOK ONLINE FOR THE CORRECT RATIO OF SALT TO WATER FOR THAT WEIGHT.

AFTER THREE DAYS, PULL IT OUT, PAT IT DRY BEFORE RUBBING ALL OVER WITH THE SPICE RUB.

SMOKE LOW AND SLOW UNTIL THE INT. TEMP REACHES 90 DEGREES. YOU'RE WELCOME TO SPRITZ AS YOU GO, TO BUILD BARK. JUST USE APPLE CIDER VINEGAR. YOU CAN ALSO WRAP AT AROUND 75 DEGREES AND CRANK THE HEAT UP!

Nutritional Info

Vegan Friendly / Allergens: Sugar, Coffee, Roasted MUSTARD, CELERY salt, Coriander, Pepper, Smoked Salt, Charcoal, Chilli, Smoked Paprika, Korean Gochugaru Chilli.