POP = Plenty of Pastrami

[GrumpyGriller]

It's been a while, so I decided a couple of weeks ago to get a full packer and start some pastrami. It was brined for 12 days, flipped each day. patted dry, then generously rubbed with some fresh ground and toasted mustard seed/black peppercorns/coriander, paprika, brown sugar, and no salt as there was plenty in the brine. It sat in the fridge tightly wrapped for about 24 hours, then smoked.

I smoked at 225 for about 6 hours, then ramped up to 275 for a total of about 11 hours for the point, and 12 hours in total for the flat. Pics of start-to-finish attached :) Yummy!

 

[6GRILLZNTN]

Great job. That looks might tasty!

Dave

 

[indaswamp]

Y.U.M.!!!!

 

[Hijack73]

Word!

 

[indaswamp]

That crust looks Awesome!

 

[bauchjw]

Wow!!! I’m so hungry for Pastrami suddenly! Great work!

 

[MJB05615]

Looks perfect. We love Pastrami, but it's hit or miss when I make one. Great work. Now I'm hungry too, lol.

 

[SmokinEdge]

That looks fantastic! Nice work.

 

[DRKsmoking]

Sorry I missed this , but I must say
I LOVE PASTRAMI, and yours looks great
Thanks for your how to

David

 

[Danblacksher]

Looks incredible I am going to have to try this. Just wish I had a meat slicer I bet that would make some incredible sandwiches! do you have the brine recipe, and is it the standard rub before smoking?

 

[normanaj]

That's some great looking pastrami.

 

[GrumpyGriller]

Looks incredible I am going to have to try this. Just wish I had a meat slicer I bet that would make some incredible sandwiches! do you have the brine recipe, and is it the standard rub before smoking?

My brine is pretty simple - obviously this needs to be adjusted based on weight. In my case, I doubled everything since I was doing the flat and the point and the two pieces weight about 10 lbs.

Based on a 5 pound brisket flat, 1.5 inches thick

CORNED BEEF BRINE

• 2 quarts water
• 1 quart apple juice
• 1 ½ cups coarse kosher or sea salt (I used sea salt this time)
• ½ cup brown sugar
• 3 teaspoons pink curing salt #1
• 4 Tablespoons pickling spice (more or less to suit to taste)

For the rub, I used - again, based on 5lbs, so nearly tripled this as I wanted a really solid crust :) -and I first toasted the peppercorns/coriander/whole mustard seeds, then used a spice grinder to crush them to a semi-coarse consistency.

• 2 Tablespoons black peppercorns
• 2 Tablespoons coriander seeds
• 1 Tablespoon whole mustard seeds
• 2 Tablespoons coarse kosher or sea salt - I omitted this salt because I had plenty in the brine, but you can keep some or all to suit to taste
• 2 Tablespoons smoked paprika
• 2 Tablespoons brown sugar
• 1 Tablespoon garlic powder