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Name: Pastrami
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: not set
Ingredients: 3 1/2 Cups Water Brine; 2 tablespoons Tenderquick Brine; 2 tablespoons Brown Sugar Brine; 2 teaspoons Granulated Garlic or Powdered Garlic Brine; 10 lbs Beef Brisket or Venison Roasts; 3 tablespoons Freshly Ground Pepper Rub #1; 1 tablespoon Ground Coriander Rub #1; 1 teaspoon Ground Thyme Rub #1; 1 tablespoon Onion Powder Rub #1; 1/4 cup Tenderquick Rub #2; 2 tablespoons Brown Sugar Rub #2; 1 tablespoon Paprika Rub #2; 2 tablespoons Garlic Powder Rub #2; 2 tablespoons Rub #1 from above Rub #2; 1 teaspoon Paprika Rub #3; 1 teaspoon Garlic Powder Rub #3; 1 tablespoon Freshly Ground Pepper Rub #3

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INGREDIENTS

3 1/2 Cups Water ; Brine
2 tablespoons Tenderquick ; Brine
2 tablespoons Brown Sugar ; Brine
2 teaspoons Granulated Garlic or Powdered Garlic ; Brine
10 lbs Beef Brisket or Venison Roasts
3 tablespoons Freshly Ground Pepper ; Rub #1
1 tablespoon Ground Coriander ; Rub #1
1 teaspoon Ground Thyme ; Rub #1
1 tablespoon Onion Powder ; Rub #1
1/4 cup Tenderquick ; Rub #2
2 tablespoons Brown Sugar ; Rub #2
1 tablespoon Paprika ; Rub #2
2 tablespoons Garlic Powder ; Rub #2
2 tablespoons Rub #1 from above ; Rub #2
1 teaspoon Paprika ; Rub #3
1 teaspoon Garlic Powder ; Rub #3
1 tablespoon Freshly Ground Pepper ; Rub #3

INSTRUCTIONS

Combine Water, Tenderquick, Brown Sugar and Garlic and warm to dissolve then refrigerate until very cold (about 40 F)

Inject cold brine into brisket every 1" all way around, top and bottom. (note: Brisket must be defrosted well or it will be to frozen to absorb).

After the brisket has had its fill of brine pour excess out. Combine rub #2 incredients and coat Brisket all over with Rub #2 (use all Rub #2)

Cover & refrigerate for 3-5 days turning at least once a day top to bottom

Smoking Day

Take Cured brisket and wash off rub. Put in clean water to soak for about an hour.

Go light your smoker

Combine remaining amount of rub #1 with other Rub #3 ingredients.

Remove your corned beef from the bath and pat dry with paper towels. Then coat all over with remaining rub.

Smoking in water smoker or gently spray with combination of apple juice and water every hour.

Smoke at 200-240 F until internal temperature is 160-165 F. Take readings after 1 hr per lb.

Let it rest for a few minutes at lease before carving. (if you can wrap in foil and stick on cold oven for an hour).

NOTES

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Pastrami

3 1/2 Cups Water Brine
2 tablespoons Tenderquick Brine
2 tablespoons Brown Sugar Brine
2 teaspoons Granulated Garlic or Powdered Garlic Brine
10 lbs Beef Brisket or Venison Roasts
3 tablespoons Freshly Ground Pepper Rub #1
1 tablespoon Ground Coriander Rub #1
1 teaspoon Ground Thyme Rub #1
1 tablespoon Onion Powder Rub #1
1/4 cup Tenderquick Rub #2
2 tablespoons Brown Sugar Rub #2
1 tablespoon Paprika Rub #2
2 tablespoons Garlic Powder Rub #2
2 tablespoons Rub #1 from above Rub #2
1 teaspoon Paprika Rub #3
1 teaspoon Garlic Powder Rub #3
1 tablespoon Freshly Ground Pepper Rub #3

Combine Water, Tenderquick, Brown Sugar and Garlic and warm to dissolve then refrigerate until very cold (about 40 F)

Inject cold brine into brisket every 1" all way around, top and bottom. (note: Brisket must be defrosted well or it will be to frozen to absorb).

After the brisket has had its fill of brine pour excess out. Combine rub #2 incredients and coat Brisket all over with Rub #2 (use all Rub #2)

Cover & refrigerate for 3-5 days turning at least once a day top to bottom

Smoking Day

Take Cured brisket and wash off rub. Put in clean water to soak for about an hour.

Go light your smoker

Combine remaining amount of rub #1 with other Rub #3 ingredients.

Remove your corned beef from the bath and pat dry with paper towels. Then coat all over with remaining rub.
Smoking in water smoker or gently spray with combination of apple juice and water every hour.
Smoke at 200-240 F until internal temperature is 160-165 F. Take readings after 1 hr per lb.

Let it rest for a few minutes at lease before carving. (if you can wrap in foil and stick on cold oven for an hour).

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 20 Servings

Calories: 32
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.6mg		0 %
Potassium 64.3mg		2 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 7.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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