Most of the whole packer briskets I find now-a-days have thin, tapered flats that I tend to chop off and use for stew meat, chili, burgers or whatever. This time I went ahead and lopped of a larger 3# piece to make me some pastrami. Only issue I had with this piece was the fat came out of the wet cure kind of gray and wrinkled, not very appetizing so I cut it all off. Piece was pretty lean but was from a prime brisket so had decent marbling;
Went ahead and started by corning it for about a week's time.
Used the following recipe per one gallon of corning solution for my 3# of meat;
8 ozs by weight of Morton's Kosher salt
1 cup of light brown sugar
1 1/3 tsp of Cure #1
5 tablespoons of pickling spice
4 garlic cloves crushed
....left it in the frig for what turned out to be 8 days, after which I rinsed it and soaked it in water for about 6-7 hours changing the water 2-3 times to remove the extra salt.
Next made a classic pastrami rub composed of pepper, crushed coriander seeds, mustard power, garlic and onion powder, smoked paprika, and ancho chili powder. Applied it to the corned beef and let it setup for a couple of hours as I fired up my WSM to give it a good smoke.....
...after the meat hit about 160* IT, I transferred it to a foil pan that I had set up as a steamer and steamed the meat at about 300* until it got to about 203* IT or probe tender. Being as how it had no exterior fat but did have decent amount intramuscular fat, it came out tender but just a bit dry but sliced up real nice for sandwiches.....
....decided I wanted to make perhaps THE most classic of sandwiches, the Reuben. Melted some Swiss cheese onto about 10 oz. of pastrami topped of with sour kraut all on Jewish rye with stone ground mustard. Served with a kosher pickle, this classic can't be beat in my way of thinking......
.....oh yes, I'm ready for my closeup now Mr. DeVille ........
GET YOU A BIG BITE OF THAT !!!! TROUTMAN OUT !!!!
Went ahead and started by corning it for about a week's time.
Used the following recipe per one gallon of corning solution for my 3# of meat;
8 ozs by weight of Morton's Kosher salt
1 cup of light brown sugar
1 1/3 tsp of Cure #1
5 tablespoons of pickling spice
4 garlic cloves crushed
....left it in the frig for what turned out to be 8 days, after which I rinsed it and soaked it in water for about 6-7 hours changing the water 2-3 times to remove the extra salt.
Next made a classic pastrami rub composed of pepper, crushed coriander seeds, mustard power, garlic and onion powder, smoked paprika, and ancho chili powder. Applied it to the corned beef and let it setup for a couple of hours as I fired up my WSM to give it a good smoke.....
...after the meat hit about 160* IT, I transferred it to a foil pan that I had set up as a steamer and steamed the meat at about 300* until it got to about 203* IT or probe tender. Being as how it had no exterior fat but did have decent amount intramuscular fat, it came out tender but just a bit dry but sliced up real nice for sandwiches.....
....decided I wanted to make perhaps THE most classic of sandwiches, the Reuben. Melted some Swiss cheese onto about 10 oz. of pastrami topped of with sour kraut all on Jewish rye with stone ground mustard. Served with a kosher pickle, this classic can't be beat in my way of thinking......
.....oh yes, I'm ready for my closeup now Mr. DeVille ........
GET YOU A BIG BITE OF THAT !!!! TROUTMAN OUT !!!!
