wittdog
Master Chef
Recipe posted by Bruce B
Here's a couple; one from TVWB and one that I have; one is fresh from brisket the other from store bought corned beef.
http://www.virtualweberbullet.com/pastrami.html
INGREDIENTS
1 corned beef brisket
Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.
DIRECTIONS
For store-bought corned brisket: Discard the little package of seasoning.
Soak in cool water, in the fridge, for 8 hours, change water twice as this helps to
extract some of the injected brining solution.
Dry the brisket, lightly score the fat side with a knife to mark the grain direction,
apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic.
Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal
temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap
with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain
Here's a couple; one from TVWB and one that I have; one is fresh from brisket the other from store bought corned beef.
http://www.virtualweberbullet.com/pastrami.html
INGREDIENTS
1 corned beef brisket
Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.
DIRECTIONS
For store-bought corned brisket: Discard the little package of seasoning.
Soak in cool water, in the fridge, for 8 hours, change water twice as this helps to
extract some of the injected brining solution.
Dry the brisket, lightly score the fat side with a knife to mark the grain direction,
apply about ½ of the rub to all sides. Set overnight in the refrigerator wrapped in plastic.
Bring to room temperature, season all sides with the remaining rub.
Cook indirect with pecan, 225° to 250° rack temperature until the internal
temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap
with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain
