Author Topic: Smoking Up Some Pastrami  (Read 1406 times)

Offline Al Lewis

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Smoking Up Some Pastrami
« on: November 23, 2013, 12:08:53 PM »
Just finished pickling this 10 pound Black Angus brisket for two weeks.  Now it get a coating of coriander and pepper and goes into the wet smoker with smoke cherry wood for 9 hours.  Should be yummy in the end.


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Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #1 on: November 23, 2013, 12:30:35 PM »
Here's my recipe if you want to try it.

Brine
 ¾ cup kosher salt
 ¾ cup brown sugar 
2 teaspoons insta-cure #1
2 tablespoons black peppercorns
2 tablespoons dried thyme
6 bay leaves, crumbled
2 teaspoons whole cloves
1/4 cup minced garlic
2 teaspoons whole juniper berries + 6 individual berries
2 tablespoons pickling spice
1   10-pound beef brisket (weight after trimming)
Rub
¼ cup peppercorns, toasted and ground
¼ cup coriander seed, toasted and ground
 
1.   In pot combine 1 quart of water with kosher salt, sugar, garlic, bay leaves, thyme, juniper berries and pickling spice. Crush the 6 additional juniper berries and add those.  Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature.  Add sodium nitrite (insta-cure #1) and refrigerate until chilled.
2.   Place brisket and brine in vacuum bag and seal. Refrigerate for 3 weeks turning daily.
3.   Remove brisket from brine and rinse thoroughly. Combine the pepper and coriander and coat the brisket with it.  Smoke and cook the brisket to 175-180f, internal, for approximately 9 hours.

I use very little wood, 1/2 cup cherry pellets, at the beginning of the cooking and leave it in the smoker over a pan of white wine for the full 9 hours.  This steams it as it smokes it.  After smoking cool and then refrigerate over night before slicing.
« Last Edit: January 02, 2014, 11:58:48 AM by Al Lewis »

Offline Schnecken Slayer

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Re: Smoking Up Some Pastrami
« Reply #2 on: November 24, 2013, 02:19:27 AM »
DAMN!  That sounds so good....
-Bill
One day I will add something here...

Offline shotski

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Re: Smoking Up Some Pastrami
« Reply #3 on: November 24, 2013, 09:48:09 AM »
Thanks Al. I will defiantly try your recipe. What type of wood do you use to smoke the Pastrami ?

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #4 on: November 24, 2013, 11:08:36 AM »
I use cherry but not a lot of it.  My smoker uses pellets so I use about 1/2 cup.  Too much smoke will overcome the flavors you waited so long to get into the meat.  I can also control the temps very closely with my smoker so getting it to 165f over 9 hours is very easy.  With the meat probe I can constantly monitor the air temp and the internal.  For what this thing cost at Lowes I would definitely recommend one.


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Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #5 on: November 24, 2013, 11:36:09 AM »
Okay, here's the end product.  The nitrates in the insta-cure keep the meat pink.  Just slicing this up after it spent the night in the fridge getting cold and I have to tell you it is delicious!!!

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Re: Smoking Up Some Pastrami
« Reply #6 on: November 24, 2013, 11:54:41 AM »
Damn! That's some salted italien sliced meat porn right there! Thanks for the recipe! My sister has a smoker, she'll def want to try this.

Offline H-K-J

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Re: Smoking Up Some Pastrami
« Reply #7 on: November 24, 2013, 04:27:41 PM »
Gawd I'm salivating all over my computer :P
well done Al (no pun intended) a cheese to you ;D
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Offline Spellogue

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Re: Smoking Up Some Pastrami
« Reply #8 on: November 24, 2013, 07:19:53 PM »
Wow!  That does look perfect.  Just right for a hot pastrami on seeded rye for a cold day like today.   

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Offline Digitalsmgital

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Re: Smoking Up Some Pastrami
« Reply #9 on: November 24, 2013, 07:48:08 PM »
Wow!  That does look perfect.  Just right for a hot pastrami on seeded rye for a cold day like today.   


Don't forget the sauerkraut!
Regards, Dave


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Offline H-K-J

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Re: Smoking Up Some Pastrami
« Reply #10 on: November 24, 2013, 07:52:42 PM »
MMMMMMmmmmmmMMMmmmmmMMMMMMMMMM!!!!!!! :P :o ;D 8)
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But the ability to cope with it."

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #11 on: November 25, 2013, 11:29:57 AM »
Thanks guys!!  Got a big ol rueben in the lunch this morning.  Looking forward to lunchtime. :P
« Last Edit: November 28, 2013, 11:34:13 AM by Al Lewis »

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #12 on: January 02, 2014, 11:52:03 AM »
Okay, got this 12 pounder ready for the smoke after three weeks in the brine.  Decided to go a full three weeks on this one to see if it came out better.
« Last Edit: January 02, 2014, 11:59:40 AM by Al Lewis »

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #13 on: January 02, 2014, 11:53:45 AM »
Pan of white wine on the shelf under the meat will catch all of those juices and steam the meat as it smokes for 9 hours.

Offline Al Lewis

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Re: Smoking Up Some Pastrami
« Reply #14 on: January 02, 2014, 11:56:06 AM »
All coated up with seasonings and ready for the cherry smoke.  I'll hold the internal temp to 180F this time.