Home Made Pastrami W/Qview

Discussion in 'Beef' started by nicko, Mar 22, 2009.

  1. nicko

    nicko Fire 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
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks great so far. Keep us posted on how it's coming along. [​IMG]
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You've got a good start. Thanks for the recipe and don't forget the Qview.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds good so far, can't wait to see the finished product.
     
  5. nicko

    nicko Fire Starter

    Here it is in the smoker at 2:00 temp 110,going to pull it at 160.



    Will keep you updated.
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looking good!
     
  7. nicko

    nicko Fire 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
     
  8. roo-b-q'n

    roo-b-q'n Fire Starter

    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????
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    Looks like dinner, lunch or hell even breakfeast [​IMG] Looks great
     
  11. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks great Nicko....WTG!!
    [​IMG]
     
  12. bbq lover

    bbq lover Fire Starter

    looks great nice color
     
  13. scubadoo97

    scubadoo97 Smoking Fanatic

    That looks wonderful. Sounds like a great recipe. Good job
     
  14. 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
     
  15. nicko

    nicko Fire 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.
     
  16. nemisportsman

    nemisportsman Newbie

    Nice looking Pastrami!!!!!
     
  17. lcruzen

    lcruzen Master of the Pit OTBS Member

    That looks really good!
     

Share This Page