Pastrami From Deejays site.

[Tea]

Ok Deb I am finally getting around to making this.  Talked to the butcher yesterday, and he is organising a brisket for me, and is letting me keep the meat while brining in his fridge as I can't fit it in mine.  Found the juniper berries at the local asian store.  Can't find "butchers gride course black pepper" though.  So I was wondering if whole pepercorns put in a blender for a couple of seconds would do?  Also does it need to be garlic powder, or can it be fresh garlic?

Ok first round of questions that I can think of.  Hopefully I will have the time today to get this all together and brining.

Ok another question.  When I get to the smoking part, can I put the chips into an aluminium baking tray and place that in the BBQ?    Also as I have never smoked before, what is a nice blend of chips?

[Tea]

Well I finished making some mozz, cleaned the pot, and got the brine ready for the brisket.  Found the powdered garlic, so all is fine there.  Took the pot to the butchers yesterday, and they were most intrigued.  Hoping to inject some brine today.
Fingers crossed that I get this right.

[reg]

Morning Tea, hope your pastrami venture turns out well for you.

For the smoke chips, can you get oak in your area ?

Reg

[Tea]

Thanks Reg, so do I.  I am nervous that I will do something wrong and waste all that meat.  I can get some oak at the local brew shop.  Is that what you are meaning?  I haven't looked at the BBQ shop here yet, but I have sourced some hickory and apple.   What do you recommend as a good blend?  I am completely clueless here so will try anything, as long as I can get it.
Hoping to smoke friday coming, so need to make decisions soon.  Can I smoke in a aluminium fry pan, so should I have the proper SS container.  Smoking temp are rather low at around 90F is memory serves me correctly.

[reg]

Oh don't worry, you will not waste the meat. Oak is a great mix with just about any fruit wood, nice and mellow but remember that beef soaks up the smoke so use no more than one or two chunks (fist size)

Have not seen the recipe from Deejays site but generally when doing pastrami you are hot smoking in a temp range of 225-250* F. I take the brisket to 165-170* internal temp then remove it from the smoker and steam to finish but others may do it differently, don't know

If you use a fry pan for the wood make sure the handle is ok with the heat

Reg

[Tea]

She has her recipe listed here somewhere, but from memory, it was smoked for 2-3 hours at this low temp, then smoke removed and cooked at higher heat into meat center came to 180.  I need to have a look again at the recipe.

The pan I was talking about was just a disposable foil pan that can be bought from the supermarket.

I am going to the butchers to check the meat, and inject some brine today.  Hopefully all is well.

[Tea]

I checked the recipe and the smoking heat is 200F, which I checked was 90C, which is where I got the 90 from.  My mistake, sorry.

Bought an injector yesterday, and the one I order has not turned up, and injected the meat.  Think I will do it again today.  The butcher is very interested/curious, and is asking lots of quesitons.  He is also going to kyrvac the meat for me.

So far so good.

[scotty]

i make ot often. in fact we have a  brisket in the  brine now.

[dthelmers]

I use a cheap ground black pepper and ground coriander, half and half. I smoke at just under 200 f four about four hours in an upright propane smoker, until the internal temperature hits 150 f, which rises to 160 f after I take it out. I have used cherry, oak, maple, apple and alder. I like hickory or oak for pastrami, apple for bacon.
Dave in CT

[DeejayDebi]

Sorry I have been negliectful of my visits to answer questions Tea. I am on my forum everyday all night long however and Facebook quite a bit as well.

A bit last but ...

Juniper berries add a nice flavor it was used as pepper by the Romans way back when.
Butchers grind pepper is just really course ground pepper. I will post a picture for you comparing regular ground and butcher ground.

an aluminum pan will work but may burn up quickly. If you have a tin can from say canned tomatoes or veggies that will work longer. Just pop a few air holes on the bottom and sides.

As for wood - any fruit or nut wood will word well. My favorites are hickory, apple, cherry, peach and pecan. I HATE mesquite! I often save my tree trimmings even the twigs and se them as well.


Hope this helps!

[DeejayDebi]

Dave I am also in CT near the Casinos, where are you at?

[dthelmers]

I'm in downtown Meriden, central CT.