Recipe Of The Day: Pastrami That's Damned Good

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Pastrami That's Damned Good

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Pastrami That's Damned Good recipe

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<img width="140" alt="Click here for a larger picture of Pastrami That's Damned Good" src="[url]http://www.bigoven.com/pics/210805093925.jpg

" />[/url]<BR/>24 Servings
Beef
American<BR/>Superbowl   Summer   Slow cook   Outdoor Cookery   Sandwiches   Main Dish   American   Beef   Dinner  

    -- The Brisket --
1 cup Morton Tenderquick
4 cups of water
1 cup of ice to bring the water temp down
2 tablespoons pickling spice
6 cloves of mashed up garlic
1    beef brisket flat  about 10-11 pounds
    -- Rub for Smoking --
1/2 cup coriander seeds
1/4 cup cracked black pepper
2 tablespoons garlic powder

Mix all above until it''s in solution, then soak a 10-11 lb brisket flat in it, in the refrigerator for 72 hours, stirring or flipping the brisket occasionally.

NOTE: You can start with a corned beef brisket and skip the initial steps if you want to shorten the process.

Remove the brisket, wash the spices and stuff off, then soak it  fresh, cold water, in a food-grade bucket (get one in the bakery department of your grocery store for free - they get fudge icing in them) for 2-3 days, changing the water at least 3 times. Remember to keep the water cold (below 40F)  by adding ice or placing it in the refrigerator.

NOTE: I found you can move this along by injecting ice water into the meat just as you would for brining. About a day with several changes of water worked for me.

Remove, pat dry, sprinkle liberally with a mix of 2/3 cracked coriander seeds, 1/3 cracked black pepper and a couple of tbs. of garlic powder.

Cook at 250 in some oak smoke for about 11 hours, until it passes the fork test.
Smoking it to an internal temp of 175-180F passes Jack's fork test.

Recipe by Jack Curry who freely shared his experience and knowledge on Alt.Food.Barbecue.
Jack has gone from us but is not forgotten.









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