Pastrami

[Snowwolfe]

Couple of months ago stocked up on beef briskets when Kroger had them on sale for $1.99 a pound. Today trimmed the fat cap down to about 1/4 inch and mixed up the "corning" recipe and put it in the fridge. Simple to mix, some salt, sugar, curing salt, pickling spice, garlic and mustard seeds. Will flip it once a day for next 5 days. Then I will remove it from the cure and cover with a rub of black pepper and coriander seeds. Smoke till the internal temperature hits 200. Cool it down and slice it.
Some good bread, Swiss cheese, and some tasty mustard and a cold brewski should make for a happy ending.

 

[Forvols]

Following this one, love me some pastrami.. recipe and method sound spot on.

 

[JCDEERMAN]

Simple to mix, some salt, sugar, curing salt, pickling spice, garlic and mustard seeds.

How much of each?

 

[Snowwolfe]

How much of each?

Here you go

 

[JCDEERMAN]

Here you go

Awesome - thanks!

 

[mike243]

Sounds great, I only bought 8 and now I wished I had bought double that lol no telling how long before we see that price again.

 

[TAFKAP]

Nice! I love making pastrami out of my corned venison around St. Paddy's day

FYI, and totally off topic, if you have a meat grinder, that brisket makes some great burger too

 

[Snowwolfe]

Smoked the point yesterday. Started at 250 then at 3.5 hours wrapped it in foil.
Then I tried something new.
When the IT hit 191 lowered the heat to 200. During the next hour it rose to 196 then slowly dropped to low 190's. Kept the temp at 200 for another hour (2 total).
OMG was it good. Extremely juicy and almost to tender.
Today I will smoke the flat and plan using same method but will lower the temperature to 200 when the meat hits 188 then finish same way.

I have much better luck smoking the point and flat separate. In my experience when you smoke a whole brisket the flat is usually a little dry and overcooked.

 

[Snowwolfe]

Much better than any Deli Pastrami either the wife or I had.
Wouldn't change a thing on the recipe.

 

[bobbuck]

Man that looks good! I can almost smell it.