Killer Corned Beef Brine
1Gal Cold Water
1/2C Morton Kosher Salt (3/4C if DC)
1/4C Pickling Spice
1C Diced Onion
4 Cloves Garlic, chopped.
1Ea Carrot, diced
1Ea Rib Celery, diced
1T Fresh Thyme Leaves (1tsp Dry)
2T Brown Sugar
1T Cure #1
Toast the Pickling Spices in a dry 2 Qt Pot over medium heat until fragrant.
Add 1Qt of the Water and the remaining EXCEPT the Cure #1.
Bring to a Boil and simmer 5 minutes.
Add this " Tea " to the remaining 3QT Cold Water in a food safe container and stir in the 1T Cure #1.
Measure the thickness of the meat at the thickest point.
Brine One Day for each 1/2 inch of thickness of the thickest part.
Soak completely submerged, weight down with a bag of water.
Everything may fit in a Ziplock 2 Gallon Bag if you don't have a Food Safe Container.
Place Bag in another container or roasting pan in case of leaks.
Better 'en NY Pastrami Rub
2T Turbinado Sugar
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1tsp Allspice Berries
1tsp Mustard Seed
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1tsp Juniper Berries
All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.
Rub the Corned Beef with a light coat of Mustard then generously coat with Rub and rest overnight if desired, Smoke at 225°F until a probe slides in with no resistance. Rest 30 minutes and Slice. or Refrigerate and slice for Sandwiches.
For a Quicker Cook, Smoke 4-6 hours and Steam until probe tender.
This was some some seriously Good Eats...Enjoy...JJ
Edited by Chef JimmyJ - 11/2/15 at 5:38am