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-   -   Pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=41867)

Norcoredneck 05-04-2008 01:49 AM

Pastrami
 
Looking for different seasoning combos for a soaked/rinsed corned beef to make pastrami. Anybody got some?

Forney 05-04-2008 03:54 AM

Let's see... black peppercorns, thyme, crumbled bay leaves, cloves and juniper berries steeped in water with brown sugar and salt for the long soak in the frige. Then a crushed juniper berries and black pepper rub for the smoker...

thirdeye 05-04-2008 08:00 AM

Norco, this qualifies as different.....Bobberqer, at one time, posted here and he was my first Guest Pit Boss with this recipe. It has an element of sweet in the rub (along with all the regular flavors we expect on pastrami) and has two choices for a sweet glaze.

This combination is not unlike those we see in things like sweet and sour pork, pig candy and even KC rib sauces to some degree, where one flavor is complimented by a sweet back flavor. Oh yeah, if it makes any difference, chicks dig these glazes.

Because I have had good luck with the foil and pressure finishes on my pastrami, I may consider using one of those prior to the glaze, but here Bobberqer's recipe, snipped from my cookin' site......just like he gave it to me.

Here is a Guest Pit Boss technique that comes from Bobberqer. It also uses store-bought corned briskets:

Pre-soak the brisket(s) for 48 hours in cool water (iced to maintain the temperature below 40°, or kept in the refrigerator in a bucket or zipper bag). Add some roughly cubed, raw potatoes to the water, (appox 2 pounds) to help soak up some of the salts that are drawn out of the brisket. Change the water, and potatoes, every 12 hours. Some of the water from the last soak may be saved and used for boiling cabbage.

At the end of the soaking time discard the potatoes, remove the brisket, and let dry. Then apply the following rub, reserving some for another coating before slicing. Wrap brisket in plastic, then refrigerate overnight.

RUB:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg

On cooking day bring brisket to room temperature, then cook with an indirect set up at 275° (grate temperature) until the internal temperature is 180°. Allow about 1 hour per pound for cooking.

During the last 1/2 hour of the cook, glaze the brisket with one of these two concoctions, then rest about 1/2 hour, re-apply rub liberally, then slice against the grain and serve. This is Heaven.

Glaze # 1
1 cup honey
1 cup maple syrup
1/2 tablespoon cinnamon
1/4 cup confectioner’s sugar

Heat liquids gently, over low heat, until warm to touch. Then add cinnamon, and slowly mix in confectioner’s sugar until thoroughly mixed. Take off heat, set aside until needed, Use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Glaze # 2
1-16 oz package fresh cranberries
1 cup sugar, (Turbinado sugar is a nice touch)
1 jar, approximately, 10 oz. of Red Currant Jam
1- 8 oz container of Honey Mustard

Put cranberries in a 3-4 Qt pot on low, and add sugar... stir occasionally, cook until cranberries start to "pop". Add Red Currant Jam, and Honey Mustard and let simmer for approximately 10 minutes, stirring a few times during the process. Take off heat, set aside until needed use to glaze meat while on cooker. Reserve some glaze to serve on the side at the table.

Cooks Notes:
I'm of an Irish, "off the boat” heritage, and have been tweaking this recipe since the mid 70's. Only in the last 4 years have I hit what I call "Corn Beef Nirvana".

Bobberqer

Bbq Bubba 05-04-2008 08:07 AM

Thank's Wayne, another keeper!! :wink:

BBQ Grail 05-04-2008 10:39 AM

Quote:

Originally Posted by thirdeye (Post 628464)
Norco, this qualifies as different.....Bobberqer, at one time, posted here and he was my first Guest Pit Boss with this recipe. It has an element of sweet in the rub (along with all the regular flavors we expect on pastrami) and has two choices for a sweet glaze.

I've got a freezer full of Tri-Tip. I've got to try this on one for them. Just for kicks.

Thanks

Hook_Line_and_Sinker 05-04-2008 11:02 AM

owwwww thats sounds good thirdeye ----:eek: ( they really need a drooling smile on here)

thirdeye 05-04-2008 11:53 AM

Quote:

Originally Posted by Hook_Line_and_Sinker (Post 628599)
owwwww thats sounds good thirdeye ----:eek: ( they really need a drooling smile on here)


Yeah, like this http://img.photobucket.com/albums/v3...e2/Misc/x1.gif

barfly 05-04-2008 12:32 PM

I brined a 5# flat as follows for 3 days:

1 gallon water
1 1/2 cups kosher salt
1 cup sugar
1 Tsp pickling spice
8 tsp praque powder (pink salt)
1/2 cup packed brown sugar
1/4 cup honey
5 cloves garlic, minced

rinsed and patted dry, toasted 1 Tsp coriander seeds, 1/2 Tsp black peppercorns, 1/2 Tsp green peppercorns ground in a mortar & pestle (don't have a real spice grinder yet and could probably do a much better job if i had one), rubbed liberally, into the smoker and taken to 170... nice jewish rye, mustard and homemade sauerkraut. some thought it could use more time in the brine, perhaps a bit more pepper, (it's a learning curve),

thanks to willie b's southern pride and wills and erics critique.

BigBarry 05-05-2008 10:35 AM

I soaked store-bought flats for 24 hours to get the some of the saltiness out.

Then I rubbed liberally with:

1 - Coarse ground black pepper
1 - Coarse ground coriander
1 - Mixed red pepper powder (paprika, chiles, etc)
1/4 - Coarse ground dried garlic and onion

I never use salt or sugar. Meat is salty enough and pastrami is not sweet or caramelized.

I wrap in foil with no liquid and cooler for a few hours.

Comes out awesome!

jtfisher63 05-13-2008 11:43 AM

Hey Thirdeye, what kind of wood do you use for smoke on this recipe? I think I'm gonna try this recipe this weekend on my egg. Also how much smoke is needed for pastami? This will be my first pastrami smoke.

Norcoredneck 05-13-2008 11:48 AM

Sure Thirdeye will chime in, but man I oversmoked mine. I threw it on at bash and forgot we had all tossed in chunks for other cooks. Little goes a long way.

jtfisher63 05-13-2008 12:02 PM

Quote:

Originally Posted by Norcoredneck (Post 635718)
Sure Thirdeye will chime in, but man I oversmoked mine. I threw it on at bash and forgot we had all tossed in chunks for other cooks. Little goes a long way.

Thanks for the tip, what smoke wood do think would work the best? I'm leaning towards some hickory and apple. I will be using royal oak lump so that adds some flavor also.

Norcoredneck 05-13-2008 12:26 PM

Go to thirdeyes website. i think he has it on there. Or PM him, he has posted recently.

jtfisher63 05-13-2008 12:58 PM

Quote:

Originally Posted by Norcoredneck (Post 635751)
Go to thirdeyes website. i think he has it on there. Or PM him, he has posted recently.

Will do thanks.

Divemaster 05-13-2008 04:21 PM

Quote:

Originally Posted by jtfisher63 (Post 635731)
Thanks for the tip, what smoke wood do think would work the best? I'm leaning towards some hickory and apple. I will be using royal oak lump so that adds some flavor also.

Would go with 30% hickory & 70% apple or cherry...

I agree, a little goes a long way!


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