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Home Made Pastrami W/Qview

post #1 of 17
Thread Starter 
I soaked the brisket for 10 days in
  • 6 cups water
  • 1 cup coarse kosher salt
  • 1 cup (packed) golden brown sugar
  • 1 1/2 tablespoons Insta Cure no. 1*
  • 1/4 cup pickling spices
  • 6 Tablespoons chopped garilc
  • 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining


I cut down the salt from last time. It was way too salty. Turned it over every day in the brine.

The RUB is
* 2 1/2 tablespoons kosher salt
* 4 tablespoons paprika
* 3 tablespoons coriander seeds
* 3 tablespoons brown sugar
* 2 tablespoons black pepper
* 2 tablespoons yellow mustard seeds
* 1 tablespoon white pepper
* 5 tablespoons granulated garlic



Going to smoke it when i get home from brunch at Dakota's
post #2 of 17
Looks great so far. Keep us posted on how it's coming along. icon_smile.gif
post #3 of 17
You've got a good start. Thanks for the recipe and don't forget the Qview.
post #4 of 17
Sounds good so far, can't wait to see the finished product.
post #5 of 17
Thread Starter 
Here it is in the smoker at 2:00 temp 110,going to pull it at 160.



Will keep you updated.
post #6 of 17
Looking good!
post #7 of 17
Thread Starter 
Pulled at 160 and let rest

Some sliced up!!

It came out really good...not tooo salty.

Thanks for looking at my Q/view
post #8 of 17
Very nice looking pastrami. I wanted to do one for St Patrick's Day but didn't get around to it.

I have always shied away from using metal when dealing with curing or brining, but it looks like you do not have any problems doing it. No off taste or metalic tastes imparted????
post #9 of 17
Shweeeeet!
post #10 of 17
Looks like dinner, lunch or hell even breakfeast biggrin.gif Looks great
post #11 of 17
Looks great Nicko....WTG!!
PDT_Armataz_01_37.gif
post #12 of 17
looks great nice color
post #13 of 17
That looks wonderful. Sounds like a great recipe. Good job
post #14 of 17

question?

After brining for 10 days do you just put the rub on or do you rinse it off first? What about drying? Just trying to get some more info because I am thinking of trying this. Thanks.

PJ
post #15 of 17
Thread Starter 
I only pulled out of the brine,washed then rubbed. Because I cut down the salt in the brine.Did not have to soak.I did let dry before I put the rub on.
post #16 of 17
Nice looking Pastrami!!!!!
post #17 of 17
That looks really good!
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