Skip to comments.Home Made Pastrami
Posted on 04/16/2016 12:17:24 PM PDT by Mariner
First, don't be intimidated, because it's easy!
1 4-5lb Corned Beef Brisket from the market in the Cryo bag
1/4 cup black pepper corns
1/4 cup Coriander Seeds
2 Tbsp Mustard Seed
1 Tbsp Garlic Powder
1. Unwrap brisket, rinse and soak in large pan of fresh cold water for 1 hour
2. Combine all seeds and pepper corns into a coffee grinder and grind course
Add to little bowl with other ingredients and stir.
That's your rub.
3. Remove brisket, dry thoroughly and cover in the rub. Let sit in fridge for 1-2 hours...dry
4. Start you smoker during this time. Smoke at 250deg (I use mesquite, but whatever your favorite hardwood is) for 2hours. No less.
5. Remove from smoker and put in roasting pan. Cover with foil and place in 240deg oven for 4 hours, no less.
Target temp is 203-205deg achieved SLOWLY.
6. Remove from oven and put on a rack and cool. After an hour, put in fridge and cool for 2-3 more. Meat should be dry on the outside. And stay dry on the outside.
Slice at 1/8 - 1/4in and enjoy as you choose!
Thanks, Mariner! Saved in my food files.
That's what I'M SAYIN'!
WOW! Sounds delicious. I’ll copy it on a recipe card for future use. Have a nice day. Thanks for sharing.
Whatever you’re smoking, I want some of that.
The recipe does not sound appealing?
I smoked Pastrami!
No, it’s made with Brisket not BTTT.
Real question: can it be sliced as thin as deli pastrami?
Yes, once it's cold for a full day...and with a properly sharpened knife.
It's the best Pastrami you ever ate.
Precisely! I want some of that, too!
I know. I want some!
Is there a reason you do 2 hours in the smoker and 4 in the oven as opposed to cooking all the way in the smoker?
There are several...
Too much smoke, precise temperature control and the potential of drying the meat out.
Oh, and I have achieved EXCELLENT results.
I’ll give it a shot.
I stopped the smoke after about 2 or 3 hours, but continued cooking in the smoker.
Maybe that’s why mine wasn’t so good.
Have the number 19 your Nullness.
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