Pastrami That's Damned Good
This is much better than the deli version."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..!!!!!" - mattachu
Yield: 24 Ready in 45 minutes
favorite of 189 people 66 people want to try
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.
I used a corned beef brisket that I got on sale instead of brining my own.
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