hvactstatguy
Newbie
Thanks, I will dig deeper and experiment.Sorry, but I did and now can't find them. Not just saying that as I do like to share recipes.
Thanks, I will dig deeper and experiment.Sorry, but I did and now can't find them. Not just saying that as I do like to share recipes.
Sweet, thanks and thanks in advance Kathryn.I asked Kathryn to post the rub measurements tomorrow. She said she would. The ingredients are basically the same I used.
As soon as I get home from work I will post what I did...I want to be home so I can actually look at the container sizes before I post. Will be later on tonight. Promise!!Sweet, thanks and thanks in advance Kathryn.
Thanks Kathryn. :rotflmao:
Awesome K. Thanks for sharing this.Had to get home and double check the amounts of things I used.
I had 2 corned beef briskets...1 was around 3.31 lbs and the 2nd was about 3.21 lbs. I used up all of the spices that I made for both of these...none left over.
3 ounces of black peppercorns
1.31 ounces (the whole jar) Coriander Seeds
1 ounce (whole pkg) Juniper Berries
1 TBS thyme leaves
1TBS Hungarian Sweet Paprika (Red Can)
1 TBS Granulated Garlic
Wickers BBQ Marinade and Sauce
1st I soaked the briskets for about 8 hours...changing the water ever 2 hours until the water was clear.
Dried the briskets and put them on some Saran wrap. Poured a little bit of the Wickers over them to coat. (I think Steve used Worsty Sauce on his and olive oil on the 2nd one.)
I have a Braun Coffee Grinder and that is what I used to rough grind the whole spices. I left them about 1/2 way whole.
Added all of the spices in a small bowl...and rubbed them into the briskets. Plopped them in the fridge over night.
Smoked them around 225-235 with Big Poppa (Smoke Vault) for about 5 1/2 hours. I was doing ribs at the same time. So I took the briskets out around an IT of 168...and wrapped them in foil....they had about a 2 1/2 hour cooler nap. Wasnt about to wait to taste them. Sliced them about 1/8 inch thick...and they were juicy and really good. I will do this again.
I had to get the coriander seeds and the juniper berries at Earth Fare. Couldn't find them at my local Publix or Kroger.
You're more than welcome. Let us know how it turns out when you get it done. I'm sure you'll be saying bye bye to pastrami at the deli counter.I want to thank all of you for the information on the Pastrami. I was looking for this information and am new to to smoking and this forum.
I will be trying this out very soon.
I'm glad that I found this forum, there's a lot to learn and such a short time to learn it.
Vern
Sounds like you've got it goin' on and down to a science. Don't forget to post pics. Would love to see the end result. Most of all, enjoy!!!Got my pastrami chillin today. Got 2 navels. 1 is frozen and one I brined for 7 days, desalinated for one day, rubbed it and held it for 2 days. Smoked it 8 hours yesterday. Gonna steam and slice it up tomorrow. Can't wait.....