Postby Okie Sawbones » Mon Apr 04, 2016 8:21 pm
Pastrami
5 lb. beef brisket flat, trimmed
10 cups of water
5 Tbs. salt
2 Tbs. Cure #1
5 garlic cloves, pressed
½ cup dark brown sugar
Rub
4 Tbs. coarse black pepper
2 Tbs. coriander, ground
1 Tbs. paprika
2 tsps. garlic powder
1 tsp. mustard powder
Method
1. Trim the brisket, leaving about 1/8” of fat. Refrigerate.
2. Dissolve the salt, sugar, and cure in a pot over medium heat. Add the garlic. Refrigerate.
3. After cooling, place the brisket in a large Ziploc bag, and add the brine to cover the meat.
4. Cure for 10 days at 38F, about 2 days per pound of brisket.
5. Pour off the brine and fill the bag with cold water. Change the water every two hours for 10 hours to help desalinate. Pat dry.
6. Apply the rub in a generous layer to the pastrami.
7. Place on a rack in a baking pan. Place in the smoker at 250F and smoke the pastrami until it reaches an internal temperature of 165F. This will take several hours.
8. Make a steamer with the baking pan and a rack, by adding water to just below the rack, and cover it with foil. Put the pan in the oven at 300F and steam the meat for about two hours until you reach an internal temp of 203-205F, AND probe tender. Make sure you do not run out of water in the pan.
9. Remove from the oven and remove the foil. Let sit at room temperature to cool and firm up the crust.
10. Refrigerate.
11. Slice and enjoy.
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