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In Reply to: Randy's Pastrami posted by FreshFire on July 18, 2014 at 21:59:37:
Here's one that I modified from DTM's original recipe. It has a bit less salt, and I added some spices. You'll need a meat injector/brine pump like the "Cajun Injector". This pastrami is really tasty. Remember, it's basically a gently smoked corned-beef, not a heavily smoked brisket, so easy on the smoke.
* 3.5 C. Good Clean Water (such as spring water)
* 2 Tbsp Tenderquick
* 2 Tbsp Brown Sugar
* 2 ts Granulated Garlic or Powdered Garlic (try not to use Garlic Salt)
Combine above ingredients and warm to dissolve. Then, refrigerate until very cold (about 40° F).
Meanwhile, back at the ranch, trim out an 8-10 lb brisket*. (you can even use a flat if you want)
(*note: these are new pics from my attempt with a London Broil rather than a brisket...came out good, but brisket works better)
Try and leave a very small fat cap...like 1/4" or so...maybe even 1/8". We want it to keep the pastrami moist, but lean. When your Brine is cold, inject your brisket every 1", all the way around...top and bottom, sides, corners, behind the ears, etc. Try to get it to accept as much brine as it will hold. (hint, your brisket must be defrosted well or it will be too frozen to absorb)
* 3 Tbsp freshly ground black pepper
* 1 Tbsp ground coriander
* 1 ts ground thyme
* 1 Tbsp ground dehydrated onion or onion powder
Mix the above rub, take out 2 Tbsp to mix with Rub 2. Save remainder of Rub 1 for smoking day.
* 1/4 C. Tenderquick
* 2 Tbsp Brown Sugar
* 1 Tbsp Paprika
* 2 Tbsp Garlic Powder
* 2 Tbsp Rub 1 from above
After the brisket has had its fill of brine (hopefully all of it), pour out excess brine from pan and coat it all over with completed Rub 2...use all rub 2.
Cover & Refrigerate for 3-5 days, turning at least once a day top to bottom...(it's gonna look smell really good).
Take out the beautifully cured "corned beef" (because that's what it is at this point), and wash off the beautiful rub we put on 5 days ago. Then, put it in some clean water to soak for an hour. Go light your pit.
Rub 3 (what can I say, I like rubbing my....uh, nevermind)
* Remaining Rub 1 from Day 1, almost 4 Tbsp
* 1 ts Paprika
* 1 ts Garlic Powder
* 1 Tbsp Freshly Ground Coarse Black Pepper (or more, if you like it really peppery on the outside)
Remove your corned beef from the bath and pat dry with some paper towels. Then, coat all over with remaining rub.
This is one of those things that work better in a water smoker like a WSM or ECB. If you're using an offset, you'll need to gently spray it every hour or so, so it doesn't dry out. (I dunno, apple juice mixed with water should work...maybe a little cider vinegar too)
Smoke it at 200-240 until internal is about 160-165. Due to curing, this piece will cook faster than a regular brisket so start taking readings after 1 hour/pound. My favorite woods for this is a mix of pecan and oak 3:1. (I believe DTM prefers maple) Just remember, this ain't a Texas brisket so EASY on the smoke, COWBOY (btw, I LOVE Texas brisket but this ain't it.) Serving Suggestions
Let it rest for a few minutes at least before carving. If you can, wrap it in foil and stick it in a cold oven for an hour even. Carve against the grain, in the thinnest shavings you can make (hint: sharp knife). Serve warm, on good dark rye bread, dill pickles, deli mustard, cheddar or swiss cheese, and saurkraut. (OH-MY-GOD...this stuff is good!) I know I asked you to do a lot of maneuvers with the rubs, but I promise you it's worth it.
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