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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on November 23, 2013, 06:08:53 PM

Title: Smoking Up Some Pastrami
Post by: Al Lewis on November 23, 2013, 06:08:53 PM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on November 23, 2013, 06:30:35 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.
Title: Re: Smoking Up Some Pastrami
Post by: Schnecken Slayer on November 24, 2013, 08:19:27 AM
DAMN!  That sounds so good....
Title: Re: Smoking Up Some Pastrami
Post by: shotski on November 24, 2013, 03:48:09 PM
Thanks Al. I will defiantly try your recipe. What type of wood do you use to smoke the Pastrami ?
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on November 24, 2013, 05:08:36 PM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on November 24, 2013, 05:36:09 PM
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!!!
Title: Re: Smoking Up Some Pastrami
Post by: Spoons on November 24, 2013, 05:54:41 PM
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.
Title: Re: Smoking Up Some Pastrami
Post by: H-K-J on November 24, 2013, 10:27:41 PM
Gawd I'm salivating all over my computer :P
well done Al (no pun intended) a cheese to you ;D
Title: Re: Smoking Up Some Pastrami
Post by: Spellogue on November 25, 2013, 01:19:53 AM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Digitalsmgital on November 25, 2013, 01:48:08 AM
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!
Title: Re: Smoking Up Some Pastrami
Post by: H-K-J on November 25, 2013, 01:52:42 AM
MMMMMMmmmmmmMMMmmmmmMMMMMMMMMM!!!!!!! :P :o ;D 8)
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on November 25, 2013, 05:29:57 PM
Thanks guys!!  Got a big ol rueben in the lunch this morning.  Looking forward to lunchtime. :P
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 02, 2014, 05:52:03 PM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 02, 2014, 05:53:45 PM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 02, 2014, 05:56:06 PM
All coated up with seasonings and ready for the cherry smoke.  I'll hold the internal temp to 180F this time.
Title: Re: Smoking Up Some Pastrami
Post by: Digitalsmgital on January 03, 2014, 03:55:56 AM
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!
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 03, 2014, 11:15:05 PM
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!!!
Title: Re: Smoking Up Some Pastrami
Post by: H-K-J on January 03, 2014, 11:39:28 PM
DAMN!!! that looks as good as a pile-o-BACON :P
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 04, 2014, 01:20:36 AM
Almost tastes as good as bacon!!! :P
Title: Re: Smoking Up Some Pastrami
Post by: MrsKK on January 06, 2014, 09:11:28 PM
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!
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 07, 2014, 12:57:58 AM
Thank you! You're welcome! ;D
Title: Re: Smoking Up Some Pastrami
Post by: John@PC on January 08, 2014, 12:17:20 AM
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.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 11, 2014, 10:33:19 AM
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.
Title: Re: Smoking Up Some Pastrami
Post by: drifterdon on January 16, 2014, 04:40:44 AM
Boy Al,
That really looks good.
Title: Re: Smoking Up Some Pastrami
Post by: Al Lewis on January 16, 2014, 05:36:59 PM
Believe me it's the best I've ever made.  This recipe/process is a keeper.  :P
Title: Re: Smoking Up Some Pastrami
Post by: ArnaudForestier on January 16, 2014, 07:32:52 PM
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
Title: Re: Smoking Up Some Pastrami
Post by: MrsKK on January 17, 2014, 11:15:30 PM
We just had another steer butchered and I can't wait to try your recipe to make up some more pastrami.