aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia Beach, VA
It's been a long time. Life has gotten busy where I am not on the forums as much anymore and even less time to take pictures of cooks and post them. So here is my return to this great place.
I used Ruhlman's pastrami brine recipe.
3/4 cup Kosher Salt
1/2 cup sugar
2 tsp pink salt
5 cloves of garlic
2 tablespoons pickling spice (i used some homemade pickling spice I had when making our pickles)
I split a brisket where the point started and had the flat and point meats brining for a week. I then took it out of the brine, rinsed and wrapped in plastic wrap and put it back in the fridge for a week so the cure equalized in the meat some.
This morning I rubbed it with corriander, black pepper, onion, garlic, and ground mustard.
I fired up the WSM to 275-300 degrees with some pecan wood in it. Put the pastrami on and let it go.
About 4.5 hours in, wrapped it up with a splash of beef broth. This was pre wrap picture.
After about 2.5 hours in, this was the meat and it was nice and tender. The wrapping with liquid provided the braise so I didn't need to steam it to tender.
I let it rest for 2 hours and these were the results.
Lean meat pastrami
Moist meat pastrami
Pastrami sammich (w/ lean and moist) on marbled rye w/ swiss and spicy brown mustard.
My gf made some sweet potato chips that were served with it. But no pics of everything together. We couldn't help it because we were stuffing our faces.
A teaser for a future cook. I found these yesterday at the Ethnic Market.
Those are the 3 bones per plate beef short ribs, choice grade. $2.99/lb :whoo::whoo::whoo::whoo:
I used Ruhlman's pastrami brine recipe.
3/4 cup Kosher Salt
1/2 cup sugar
2 tsp pink salt
5 cloves of garlic
2 tablespoons pickling spice (i used some homemade pickling spice I had when making our pickles)
I split a brisket where the point started and had the flat and point meats brining for a week. I then took it out of the brine, rinsed and wrapped in plastic wrap and put it back in the fridge for a week so the cure equalized in the meat some.
This morning I rubbed it with corriander, black pepper, onion, garlic, and ground mustard.
I fired up the WSM to 275-300 degrees with some pecan wood in it. Put the pastrami on and let it go.
About 4.5 hours in, wrapped it up with a splash of beef broth. This was pre wrap picture.
After about 2.5 hours in, this was the meat and it was nice and tender. The wrapping with liquid provided the braise so I didn't need to steam it to tender.
I let it rest for 2 hours and these were the results.
Lean meat pastrami
Moist meat pastrami
Pastrami sammich (w/ lean and moist) on marbled rye w/ swiss and spicy brown mustard.
My gf made some sweet potato chips that were served with it. But no pics of everything together. We couldn't help it because we were stuffing our faces.
A teaser for a future cook. I found these yesterday at the Ethnic Market.
Those are the 3 bones per plate beef short ribs, choice grade. $2.99/lb :whoo::whoo::whoo::whoo:
