Pastrami
The brine;
2 cups distilled water (heated to about 140 F)
2 Tbl Tenderquick
2 Tbl brown sugar
2 tsp granulated garlic
Combine above ingredients and mix well. Then refrigerate until cold, about 40 F
Wile the brine is chilling mix up rub #1;
!/4 cup Tenderquick
2 Tbl brown sugar
2 Tbl granulated garlic
1 Tbl smoked Spanish paprika
1 & 1/2 Tbl Btuchers grind black pepper
1 & 1/2 tsp ground coriander
1 & 1/2 tsp granulated onion
1/2 tsp ground thyme
When the brine is cold, place the meat in a rimed pan and inject every inch all the way around. Try to get the meat to accept as much brine as it will hold. After the meat has been injected remove it from the pan and place on a sheet of plastic. Coat the meat, top, bottom and sides with the rub. Wrap tightly and place in a clean pan then place in the fridge for at least 5 days, I go a week, tunring over every day.
Rub #2;
2 & 1/2 Tbl Butchers grind black pepper
1 & 1/2 tsp ground coriander
1 & 1/2 tsp granulated onion
1 tsp granulated garlic
1 tsp smoked Spanish paprika
1/2 tsp ground thyme
When the cure time is done rinse off all the spices with cold running water and when you think your done do it again. Pat dry with papper towels and applie rub # 2 then wrap in plastic and place in the fridge over night. The next morning un wrap and place on a rack then place that rack on an inverted rack. You want air to get all around the meat.
Now go fire up the smoker, set the temp at 250 F and load 4 hr of smoke, I like Pecan.
When the smoker is up to temp advance the wood so the smoke starts as soon as you put the meat in. After the meat is in lower the temp to 220 F
When the smoke is done dump the water bowl and re fill with boiling water, check the water pan about every 4 hr.
The Pastrami Will take close to 1 hr per pound to cook so take readings accordingly.
Remove when the IT hits 165 F remove and PTC ( I use restaurant grade Plastic wrap) for at least 1 hr if your serving as a meal.
When using for sandwiches PTC for 5 hr then un wrap from the towels but keep the plastic on and place on a rimmed pan in the fridge for at least 24 hr then slice against the grain as thin as possable.
Enjoy.
