We ran out of Pastrami from a batch I made last summer, so Friday I picked up a little over 9 pound brisket flat.
The package says whole packer but it’s not. I ended up removing a lot of the hard fat and after squaring it up it
weighed in at a little over 7pounds. I did leave about 1/8 to ¼ inch fat cap on the brisket.
I am following a recipe from Dr. BBQ, Ray Lampe from his book Slow Fire. I made this recipe before and it was great. [/i][/size]
Here is the injection recipe:
2 TBL Morton’s Tender Quick
1 Tablespoon brown sugar
2 TSP garlic powder
1 TSP ground coriander
½ TSP black pepper
1 cup ice waterOver medium heat mix the ingredients with 1 cup water (I used bottled water) and bring to a simmer. [/i]
Remove it from the heat and add 1 cup ice water and refrigerate until chilled[/i][/size].[/u][/size]
Dry Cure Recipe:
2 TBL Morton’s Tender Quick
2 TBL brown sugar
1.5 TBL garlic powder
1 TBL ground corianderThe injection and dry cure is enough for a 7 pound brisket.
Getting ready to inject the brisket.
After the injection it was covered, both sides with the dry cure.
Put into a 2 gallon bag in the refrigerator for the next 3.5 days, turning over twice each day.
I took it out of the brine late last night, rinsed it off and then soaked it for 3 hours in cold water,
changing the water every 30 minutes. Brisket was put back into the refrigerator to dry overnight.
Out of the refrigerator and coated both sides with a mixture of ¼ cup coarse black pepper and 3
tablespoons of ground coriander seeds.
Put onto the Grid Iron, using Green Mountain Premium Gold and smoking at 235. I am also using the
Premium Gold in my Amaz’n tube smoker.
Brisket was wrapped with ½ cup of water when it hit 165 internal. No photos.
Here it is after a 30 minute rest in the foil. It was pulled at 198 internal.
Cut in half and yep it looks like Pastrami!
Sliced enough for dinner tonight. Will put the rest in the refrigerator to chill and slice for packaging
tomorrow after work.
Rye bread with some Grey Poupon and my apple smoked Swiss cheese. Definitely a filling sammie
and the flavor of the Pastrami was outstanding.
I really like this recipe and the salt level was great. I think one of the reasons for that was the long soak I
gave it. The first one I made was a little salty and I only soaked it for 90 minutes. And of course Morton TQ has
a lot to do with the salt levels. I will try this recipe again or a something similar once I figure out the proper
ratio of Cure #1.
