Bigwheel's Grand Prize Winning Corned Beef (Pastrami)
Bigwheel's Grand Prize Winning Corned Beef Pastrami (Rev 8/10/09)*
2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
2 cup brown sugar
2 cups Morton's Tender Quick
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves
Mix up the brine and get it ice cold. Strain the brine and shoot them
briskets up to the gills..then dunk em in the brine for 5 days in the ice
box. Drag em out and rub down good with black peppea and ground corriander.
Cook em on the pit at somewhere around 250 till the internal temp hits about 180 and dont seem to want to go no higher. Slice em thin and against the grain and pile it high on your Reuben. Will make you want to slap somebody's Mama.
*Again another increase in the TQ ration. Thanks to Rag and Griff for their input.