cleglue
Head Chef
I used Rytek Kutas recipe for curing a brisket (page 327) in his book Great Sausage Recipes and Meat Curing. I started curing last Sunday afternoon. I poured the cure liquid off Friday afternoon and soaked the brisket in plain water for about an hour changing the water about ½ hour in the process to remove some of the salt. I then dried the brisket with paper towels and seasoned with the seasoning from the http://www.virtualweberbullet.com/pastrami.html forum.
Pastrami Cooking Rub
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3 tablespoons freshly ground black pepper, slightly coarse grind
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic Combine all ingredients and mix thoroughly.
I used fine ground seasoning. Course would have been better.
I put in the smoker about 5:05 and kept at a temperature of about 130 for 1 hour or so. I increased the temp to full power which only gave me a temperature of anywhere between 190 and 205 for the remainder of the smoke. I used pecan sawdust for smoke between the 2, 3, and 4th hour in the smoker. I smoked until and internal temperature of 175.
The outer surface seemed to have had a burnt flavor and the meat it self was a little dry. The taste is fine but nothing to brag about. Maybe I should have pulled the meat at 165 degrees.
I plan to make a hot pastrami on rye tomorrow. I’ll remove some of the outside seasoning because of the burnt taste on it.
Here are the pictures.
Pastrami Cooking Rub
________________________________________
3 tablespoons freshly ground black pepper, slightly coarse grind
1 teaspoon freshly ground coriander seeds, slightly coarse grind
1 teaspoon granulated garlic Combine all ingredients and mix thoroughly.
I used fine ground seasoning. Course would have been better.
I put in the smoker about 5:05 and kept at a temperature of about 130 for 1 hour or so. I increased the temp to full power which only gave me a temperature of anywhere between 190 and 205 for the remainder of the smoke. I used pecan sawdust for smoke between the 2, 3, and 4th hour in the smoker. I smoked until and internal temperature of 175.
The outer surface seemed to have had a burnt flavor and the meat it self was a little dry. The taste is fine but nothing to brag about. Maybe I should have pulled the meat at 165 degrees.
I plan to make a hot pastrami on rye tomorrow. I’ll remove some of the outside seasoning because of the burnt taste on it.
Here are the pictures.