Working on a pastrami, from scratch.....with q-view

Discussion in 'Beef' started by chef_boy812, Feb 15, 2009.

  1. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Thanks to all the folks who gave me their recipes and advice.

    Here is what I came up with after looking and pondering.

    4 lb brisket that is about 2" at it's thickest
    6 oz mexican brown sugar
    6 oz kosher salt
    1.5 oz TQ
    1.5 oz Dried Granulated Garlic
    3.5 oz Pickling Spice

    5qts water, including ice.


    Somewhere in there he swimming and happy. we will check it in 3 or 4 days. then a coat of spice, a rest, and then we will smoke.



    Thanks for watching stay tuned....
     
  2. doctor phreak

    doctor phreak Smoking Fanatic

    looking good chef....i need to do one of these..i luv pastrami...cant wait to see the results..
     
  3. huskersmokeman

    huskersmokeman Smoke Blower

    Me too...make sure and let us know how it comes out. I LOVE Pastrami!!!
     
  4. I have 2 questions
    1) Do you have to keep fresh ice in it while its marinating ?
    2)How long would this mighty fine piece of meat need to smoke?
     
  5. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Thanks, The briskets we get at work are small but descent. 4 lbs of pastrami is managable.

    It will be posted, Thanks. I feel a HE-MAN DINNER NIGHT COMING ON!
     

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