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Old 03-07-2009, 06:22 AM   #12
barfly
Full Fledged Farker
 
Join Date: 06-25-04
Location: Long Island, NY
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This from Charcuterie, (Ruhlman/Pocyn),

Brine
1 gallon water1 1/2 cups kosher salt
1 cup sugar
8 teaspoons pink salt
1 tablespoon pickling spice, (store bought's fine)
1/2 cup dark brown sugar
1/4 cup honey
5 cloves garlic minced

Combine ingredients and bring to simmer, let cool and refridgerate. When cold, pour brine over 5 lb. first cut, (flat), cover loosely and refrigerate for 3 days. remove from brine, rinse, (no soak needed), rub with pepper/coriander & any whatever else you like and smoke at 225-250 until 175 internal.

this is paraphrased but you get the gist.. I've done 4 or 5 this way and the results vary with the roast, amount of smoke, etc but is better than any store bought pastrami that I've had. As Bently has shown with his outstanding pron, I steam until tender, (credit thirdeye for showing this on his site).
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Chris
Qeer Eye for the BBQ Guy
I Like Smoke N Lightning
22 in. weber kettle
Large BGE
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