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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on November 23, 2013, 06:08:53 PM
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Just finished pickling this 10 pound Black Angus brisket for two weeks. Now it gets a coating of coriander and pepper and goes into the wet smoker with cherry wood smoke for 9 hours. Should be yummy in the end.
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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.
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DAMN! That sounds so good....
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Thanks Al. I will defiantly try your recipe. What type of wood do you use to smoke the Pastrami ?
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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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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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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.
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Gawd I'm salivating all over my computer :P
well done Al (no pun intended) a cheese to you ;D
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Wow! That does look perfect. Just right for a hot pastrami on seeded rye for a cold day like today.
I'll offer a cheese to you too since there is no meat button.
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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!
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MMMMMMmmmmmmMMMmmmmmMMMMMMMMMM!!!!!!! :P :o ;D 8)
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Thanks guys!! Got a big ol rueben in the lunch this morning. Looking forward to lunchtime. :P
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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.
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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.
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All coated up with seasonings and ready for the cherry smoke. I'll hold the internal temp to 180F this time.
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Has this forum ever organized a picnic/cheese competition where all the west coasters meet up and swap stories and drink beer and eat cheese and Al's pastrami?
If not, that is unacceptable!
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Has this forum ever organized a picnic/cheese competition where all the west coasters meet up and swap stories and drink beer and eat cheese and Al's pastrami?
If not, that is unacceptable!
LMAO
So here it is after 3 weeks of brining, 9 hours of smoking, and 3 hours of steaming. Man is this good!!!
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DAMN!!! that looks as good as a pile-o-BACON :P
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Almost tastes as good as bacon!!! :P
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I made an other brisket into pastrami between Christmas and New Year's and we liked it, but I think your recipe looks better. Thanks for sharing!
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Thank you! You're welcome! ;D
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Beautiful pastrami! After reading your post I'm planning to buy my eldest son a an electric smoker for his birthday. I've got some rye flour that's been sitting here so we can bring the bread .
I probably know the answer to the question, but will the Master Forge control as low as needed for cold smoking cheese (<80F)? If not would it be a good enclosure to put a cold smoking device like the A-Maz-ing smoker in? I've used mine with a make-shift smoker but this things looks like it seals up better than a charcoal grilll.
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It starts at 100F but is near impossible to keep that low. I have found that a smoke pistol mounted on the right side, at the feeder opening, works better for cold smoking.
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Boy Al,
That really looks good.
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Believe me it's the best I've ever made. This recipe/process is a keeper. :P
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Yikes does that ever look incredible, Al. I've got a dedicated cold smoker which I use for salmon and prepping meats I'm going to later cook, but your pastrami is killing me. I can almost taste it from here!
I use to love making smoked game sausages and sausage meat for inclusion in other stuff. But I'm no prince of hot smoking, lot to learn - you and Deejay and others here, as always, such a wealth, many thanks.
Paul
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We just had another steer butchered and I can't wait to try your recipe to make up some more pastrami.