Pastrami
kyelats
gtno...@gmail.com
I did a non-smoked Pastrami yesterday for St. Pats! Added the spices to my corned beef before I braised it in the oven. Next step – do the same thing on my WSM. Gary in Vermont.
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kyelats
Lucy Baker
Pastrami
★★★★★
Beef, Cured, Smoked
Difficulty: Medium Source: Malcom Reed & Scott Lutz
Ingredients
Brine
1 Gallon Water
1 Cup Kosher Salt
1/2 Cup Sugar
1/4 Cup Pickling Spice
5 - 6 Cloves Garlic, smashed
2 Teaspoons Pink #1
Rub
1/2 Cup Ground Black Pepper
1/4 Cup Raw Sugar
2 Tablespoons Gran. Garlic
2 Tablespoons Gran. Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Gran. Onion
Directions
Brine
Mix all of the ingredients and bring to a boil to dissolve. Cool the brine before using.
Use a 4 gallon Zip-Loc bag. Put the brisket in the bag and pour the brine over the brisket. Squeeze out all of the air and seal (zip tie). Put the brisket and bag into a rimmed pan (just in case).
Turn the brisket over once a day for 6 days.
Rub
Mix all of the ingredients together.
Prep
Remove the brisket from the brine and pat dry with paper towels. Put in the fridge overnight, uncovered, to dry.
The next day, coat the brisket heavily with the rub on both sides.
Cook
Preheat the smoker to 275° - 300°. Pecan wood is suggested. Smoke for about 5 hours. Internal temp should be around 165°. Wrap in butcher paper and return it to the smoker. Insert a probe thermometer. Smoke until the internal temp is 204°.
Remove the meat from the smoker and let it rest in a dry cooler for 2 - 4 hours. Slice.
Sammy Shuford
On Mar 18, 2025, at 4:26 PM, 'Lucy Baker' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
Pastrami
★★★★★Beef, Cured, SmokedDifficulty: Medium Source: Malcom Reed & Scott Lutz
INGREDIENTS
Brine
1 Gallon Water
1 Cup Kosher Salt
1/2 Cup Sugar
1/4 Cup Pickling Spice
5 - 6 Cloves Garlic, smashed
2 Teaspoons Pink #1
Rub
1/2 Cup Ground Black Pepper
1/4 Cup Raw Sugar
2 Tablespoons Gran. Garlic
2 Tablespoons Gran. Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Gran. Onion
DIRECTIONS
Brine
Mix all of the ingredients and bring to a boil to dissolve. Cool the brine before using.Use a 4 gallon Zip-Loc bag. Put the brisket in the bag and pour the brine over the brisket. Squeeze out all of the air and seal (zip tie). Put the brisket and bag into a rimmed pan (just in case).
Turn the brisket over once a day for 6 days.
Rub
Mix all of the ingredients together.
Prep
Remove the brisket from the brine and pat dry with paper towels. Put in the fridge overnight, uncovered, to dry.
The next day, coat the brisket heavily with the rub on both sides.
Cook
Preheat the smoker to 275° - 300°. Pecan wood is suggested. Smoke for about 5 hours. Internal temp should be around 165°. Wrap in butcher paper and return it to the smoker. Insert a probe thermometer. Smoke until the internal temp is 204°.
Remove the meat from the smoker and let it rest in a dry cooler for 2 - 4 hours. Slice.
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<Pastrami.paprikarecipes>Sent from my iPhone.
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kyelats
Lucy Baker
On Mar 18, 2025, at 7:24 PM, 'kyelats' via The Smoke Ring BBQ List <smoker...@googlegroups.com> wrote:
Thanks, Lucy. Looks good. I might give it a try next week.
To view this discussion visit https://groups.google.com/d/msgid/smokeringbbq/834630781.1181804.1742351052707%40aol.com.