Pastrami

[Mossy]

Has anyone made any?  If so, do you have any good recipes for the smoker?  Need something to tide me over until the bacon.

[rasbo]

Buy yourself a corned beef,trim fat off leaving a 1/4 inch,rinse it well and let dry then put my rub on it minus the sugar,add more pepper.. rub the seasoning into it well ,let sit till its about room temp and smoke it ..smoke it up,I dont put to much smoke to it,like dont turn it black....

[dogtuk]

2.5 gallons cold water
1 cup instacure #1
1 lb kosher salt
2 lbs powdered dextrose
1/2 cup granulated garlic
1/2 cup granulated onion

Pump meat with 10% of the weight of meat with the above brine
I soak this for at least 3-4 days for the 4-5 lb venison roasts
Then I take out, wash off in cold water and apply mustard and your special rub
Last time I just used black pepper and it was great. Wrap and sit for 2 days.
Place meat in smoke house at 155 and smoke for 4 hours. Raise temp to 210 and hold until the internal temp reaches 155-165.

and here is another

Deejays New York Deli Style Pastrami
 
Brine
1 gallon cold water 1 cup kosher salt
2-1/2 tsp Prague powder #1 
3/4 cup white sugar
6 bay leaves 
2 tsp garlic powder 
* 2 tsp juniper berries
2 tsp black peppercorns
 
Dry Rub
1/3 cup Butchers Gride COURSE black pepper (not table ground)
* 1/3 cup juniper berries
1/4 cup coriander
 
Get a good fresh brisket as lean as you can find and trim off all but abut 1/4
“ of the fat cap. Should be about 8 – 10 lbs.
 
Soak in brine for 7 days. Pump/inject meat with brine every few inches at
least twice during the brine phase.
 
Remove from brine and rinse in clear cold water. Pat dry and rub well with
dry rub ingredients. Wrap tightly in plastic wrap and set in refrigerator for
2 days. If you have a food vacuum sealer that will work well here.
 
Smoke at 200o F with hickory, apple or your favorite wood. Spray every hour
or so with apple juice or 50-50 mix of apple juice and white wine.
 
You only need apply smoke for about 3 hours so after that you can just use
heat (no wood chips) or transfer it to your oven for convenience. Wrap in
double layers of foil and heat until internal temperature reaches 180o F.
OPTION: If you can’t find a good fresh brisket use a corned beef brisket
trim well and rub. The brine step is not needed because it’s already been
brined.

[Mossy]

Looks like I might be trying two recipes.  Probably going to have to buy a corned beef, I've seen one store around here that has carried true briskets.  I'm a huge black pepper fan so looking forward to it.  Preferred smoke?

[dogtuk]

I like hickory costco has briskets they run from 20.00-25.00 I am gonna have to pick one up next time i go to town Pastrami sounds good

[quadrafire]

Mossy
When March rolls around you won't be able to find a brisket. They will all be corned beef. So get one or two now. Talk to the meat dept at any grocery. I shop super one on the south hill, and I have gotten them at costco. There is always Eggers, but $$$$.
There is also that place on E. Sprague, I can't remember the name. maybe Sonnebergs?? I stay away from there, thinking I will be busted for frequenting the prostitutes in the neighborhood But I have heard they make lots and lots of corned beef, so they may have some available.

[Mossy]

Dang Mossy. Everytime I log into the site you get my mouth watering! If you find a good recipe, post it out here. I have a pastrami problem.

Yeah sorry, hunting is over, fishing is quiet and I work 4 10's so with 3 days off I have to find something to do.

[Mossy]

Mossy
When March rolls around you won't be able to find a brisket. They will all be corned beef. So get one or two now. Talk to the meat dept at any grocery. I shop super one on the south hill, and I have gotten them at costco. There is always Eggers, but $$$$.
There is also that place on E. Sprague, I can't remember the name. maybe Sonnebergs?? I stay away from there, thinking I will be busted for frequenting the prostitutes in the neighborhood But I have heard they make lots and lots of corned beef, so they may have some available.

Okay, yeah sonnenbergs is creepy but it's on the way to busty's.  I'll check out costco and let you know how it turns out.

[Mossy]

Still on the lookout.  Costco says they don't usually carry them until summer time.  Oh well, I got my bbb in cure today.

[rasbo]

Still on the lookout.  Costco says they don't usually carry them until summer time.  Oh well, I got my bbb in cure today.

when st pattys day nears there will be good sales on corned beef

[Mossy]

Mossy
When March rolls around you won't be able to find a brisket. They will all be corned beef. So get one or two now. Talk to the meat dept at any grocery. I shop super one on the south hill, and I have gotten them at costco. There is always Eggers, but $$$$.
There is also that place on E. Sprague, I can't remember the name. maybe Sonnebergs?? I stay away from there, thinking I will be busted for frequenting the prostitutes in the neighborhood But I have heard they make lots and lots of corned beef, so they may have some available.

I finally found a brisket.  Sonnenbergs is where it's at.  They have just about every type of meat you want.  They had a vacuum sealed 16lb brisket, I just had them cut it in half and give me the flat part.  $2.99/lb, ended up with 9lbs.  They also carry pork bellies on hand if anyone around here wants to make "real" bacon.  

I think I want to try a dry cure for this.  Going to try and come up with something today and get the process moving along.

[quadrafire]

Hey Mossy
I was at the valley costco yesterday. They had quite  few nice looking briskets. I didn't check the price.

[WCTaxidermy]

I bought a pair of Briskets from Costco the other day, and when I got them home and opened them up and turned them over, they had NO fat layer at all on them.  Was greatly dissapointed.  I buy all my Briskets from Costco and this was the first time I ever had one with no fat layer.  Hope they didn't change the way they cut their meat.  John

[Mossy]

pretty sure they don't cut their own briskets, unless they split them in half.