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Thread: Pastrami, My Take

  1. #1
    Join Date
    Apr 2016
    Florida Keys

    Default Pastrami, My Take

    First kudos to Sodaking, also to Meathead Goldwyn.
    With St Paddy's day tomorrow corned beef briskets are on sale at deep discounts. These already cured briskets are injected and really need to be soaked overnight in frig. (As Arlo once said, "injected, inspected, detected and Selected." Yes I am that old.

    For the rub: Use a spice grinder or mortar and pestle.
    1 Tbl black pepper corns
    1/2 Tbl coriander seeds
    1/2 Tbl mustard seeds
    1 tsp paprika
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp ginger powder
    1/2 tsp cayenne pepper

    But with most rubs it's up to you, with the first three ingredients pretty standard. The rub should be coarse like sand.
    Dry and lightly coat with mustard to help the rub to stick.
    Tightly pack the brisket with the rub. It's best for it to come to room temperature.
    Into ST for 5 hrs at 225 degrees. ( At this point it was 165 degrees, more or less)
    Wrap it in pink butcher paper. turn up to 250 degrees and let it go about another 3 hours , so it reaches 190-195. (I like butcher's paper because it doesn't steam the crust and is a heck of a lot cheaper than foil. Available on the internet.)
    Let it rest in the paper or put it in a small cooler till ready to eat.
    At this point you are on your own. A little swiss, mustard, rye bread, cole slaw, little kraut, whatever. Enjoy.

  2. #2
    Join Date
    Jul 2008


    Hello CudjoeBBQ!
    Awesome recipe!
    Pictures please! It is the age of the image!
    Thanks and happy smokin!

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