12 April 2012

Housemade Pastrami


trimmed brisket

brisket in the brine for 10 days

smoked and ready for the slicer

pastrami on rye

8 comments:

Chris said...

What kind of brine did you use for the corning?

ULIKA BBQ said...

I use Alton Brown's brine recipe and then I add cracked pepper and coriander and smoke it to an internal of about 170-175. Here is the brine recipe:

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger

Chilebrown said...

What did you do with the point end. Burnt Ends?

ULIKA BBQ said...

Chilebrown,
well of course. you can never have enough burnt ends

Lannae said...

Where did you get the brisket? Local grass fed or conventional? Did you trim the fat 1st? Brine in the fridge? Did you dry rub before smoke? Can't wait to make pastrami again, but this time with local organic beef.

ULIKA BBQ said...

Lannae,
I used a Painted Hills brisket. I did not trim the brisket and it was in the fridge for 10 days in the brine and then rinsed and rubbed.

Mark Henry said...
This comment has been removed by the author.
Elizabeth Macasaet said...

Do you have a hard time to slice those meat or you already bought it in a slice one? Those kind of meat is too hard to chop and slice so I'm using Waring Pro Meat Grinder so that if I'm going to make a brisket it will be easy to cook in less than 4 hours.