Pastrami That's Damned Good

Ingredients

Original recipe makes 24

	-- The Brisket --
	1 cupMorton Tenderquick
	4 cupswater
	1 cupice; to bring the water temp down
	2 tablespoonspickling spice
	6 clovesgarlic; mashed up
	1 10-poundbeef brisket flat; (up to 11 pounds)
	-- Rub for Smoking --
	1/2 cupcoriander seeds
	1/4 cupCracked black pepper
	2 tablespoonsGarlic powder

Calories Per Serving: 566
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Pastrami That's Damned Good Preparation

Mix all above until it''s in solution, then soak a 10-11 lb brisket flat in it, in the refrigerator for 72 hours, stirring or flipping the brisket occasionally.

NOTE: You can start with a corned beef brisket and skip the initial steps if you want to shorten the process.

Remove the brisket, wash the spices and stuff off, then soak it fresh, cold water, in a food-grade bucket (get one in the bakery department of your grocery store for free - they get fudge icing in them) for 2-3 days, changing the water at least 3 times. Remember to keep the water cold (below 40F) by adding ice or placing it in the refrigerator.

NOTE: I found you can move this along by injecting ice water into the meat just as you would for brining. About a day with several changes of water worked for me.

Remove, pat dry, sprinkle liberally with a mix of 2/3 cracked coriander seeds, 1/3 cracked black pepper and a couple of tbs. of garlic powder.

Cook at 250 in some oak smoke for about 11 hours, until it passes the fork test.

Smoking it to an internal temp of 175-180F passes Jack's fork test.

Recipe by Jack Curry who freely shared his experience and knowledge on Alt.Food.Barbecue.

Jack has gone from us but is not forgotten.

Notes

I used a corned beef brisket that I got on sale instead of brining my own.

Food Glossary

Learn more about the ingredients in this recipe: water ice pickling spice garlic beef brisket flat coriander seeds Cracked black pepper Garlic powder

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Pastrami That's Damned Good Reviews

	mattachu I loved this a lot! I rubbed the brisket down with dijon mustard before I put on the dry rub, I like the wine in the mustard for cooking. Then I smoked for 3 hours, wrapped in foil for 2 1/2 hours then took it out, wrapped it all in a towel then let stand for an hour. It's AMAZING..!!!!! 1 years, 2 months, 2 days, 2 hours, 19 minutes ago
	compreal i followed a differing recipe and it came out amazing. here are links and photos of my adventure in pastrami-ing. http://www.sergeeats.com/post/95460388/a-pastrami-comes-to-life 3 years, 1 months, 5 days, 1 hours, 13 minutes ago
	promfh I used a corned beef brisket that I got on sale instead of brining my own. 5 years, 4 months, 3 weeks, 3 days, 1 hours, 57 minutes ago
	promfh [I made edits to this recipe.] 5 years, 10 months, 1 weeks, 4 days, 4 hours, 1 minutes ago
	promfh I used a corned beef brisket that I got on sale instead of brining my own. [I posted this recipe.] 6 years, 8 months, 4 weeks, 1 days, 14 hours, 36 minutes ago