Pastrami That's Damned Good

Pastrami That's Damned Good

Ready in 45 minutes
5 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Pastrami That's Damned Good"

Share it:

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

Ingredients

Are you making this? 
-- The Brisket --
1 cup Morton Tenderquick
4 cups water
1 cup ice; to bring the water temp down
2 tablespoons pickling spice
6 cloves garlic; mashed up
1 10-pound beef brisket flat; (up to 11 pounds)
-- Rub for Smoking --
1/2 cup coriander seeds
1/4 cup Cracked black pepper
2 tablespoons Garlic powder

Original recipe makes 24

Servings  

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.

Credits

Added on Award Medal

photo by mattachu mattachu

photo by mattachu mattachu

photo by promfh promfh

Calories Per Serving: 566 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Pastrami That's Damned Good

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

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 3 years ago
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
compreal 5 years ago
I used a corned beef brisket that I got on sale instead of brining my own.
promfh 7 years ago
[I made edits to this recipe.]
promfh 8 years ago
I used a corned beef brisket that I got on sale instead of brining my own. [I posted this recipe.]
promfh 9 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free