Hold on to your hats. Can you take the excitement?
It is day 4 and I pulled the brisket flat out and injected it with brine.
If you're having palpitations, don't say I didn't warn you.
Har! Sadly, it doesn't get much more exciting.
Welcome aboard, Richie.
Different is good!
On day 10 I have taken the beef out of the brine and rinsed it lightly.
For every kg of beef, I measured the following:
20 ml peppercorns
20 ml juniper berries
12 ml whole coriander
For the poor people who don't do metric, this works out to the following per pound:
2 teaspoons peppercorns
2 teaspoons juniper berries
1 teaspoon whole coriander
For my 2.3 kg brisket, I measured 50 ml each of the peppercorns and juniper berries and 30 ml of the coriander.
I ran each through a coffee grinder with just 2 or 3 quick pulses. You just want to break a few of the seeds, not grind them.
I mixed them all together and rubbed them onto the brisket flat.
I wrapped it in plastic wrap and it will go in the fridge for two days.
See you in two days!
After two days wrapped in the spices, I unwrapped the brisket flat and patted it dry with paper towel.
A side story. Our old kitchen range packed it in. We went to get a new one. She Who Must Be Obeyed picked out a $2,000 new range. I started to whine but my smoking gear was raised and discretion became the better part of valour.
However, the new range has a great feature. You can set it as low as 145 F. I put the brisket in for an hour and it perfectly dried the surface. This will be used a lot. Obviously, She Who Must Be Obeyed was right. Please let her know I said that.
I had preheated my pellet smoker to 230 F and fired up the A-Maze-N tube smoker with apple pellets. I put the brisket in and smoked to an internal temperature of 150 F. That took about 4 hours.
I put it over simmering water, covered for 3 hours.
I like to let my pastrami cool before slicing it as I do it by hand with a ham slicer knife and it is easier to carve. If I want to serve it hot, I just heat up the slices in the microwave with a little water. So, the pastrami carving will have to wait for another day. I let it cool, covered it with plastic wrap and put it in the fridge overnight. Of course, I had to cut a corner off and try it. I am only human.
Thanks, Richie. The sample tasted great but I want a sandwich. I have friends coming over to share the slicing.
I love smoking food but the waiting can be tough! It is teaching me patience.
Finally, time to slice the pastrami. Some friends came over and the deal was they buy the rye bread and I'll supply the pastrami.
I heated some up in a covered casserole with a couple of tablespoons of water and we get, the sandwich!
I really love this pastrami recipe. It is rich and meaty with a slight floral touch from the juniper berries. There is a problem with the pastrami being this good. I bag some of the pastrami with my Foodsaver for future sandwiches. By the time we had eaten our fill, there wasn't much left!
Har! It was heard not to just start slicing!
You're really kind CM! The big slice is up!