Originally posted by Stogie in the Beginner's Forum on 9/2/03
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Here is a favorite recipe from RandyQ...
Pastrami
2 tablespoon(s) Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder
PREPARATION:
Soak corned brisket for 2 hours changing water twice.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap and let sit overnight.
Slow cook brisket at 275*F (uncovered) for about 1-1/2 hours/lb.
Meat temps need to be near 185*F or above.
--------------------
Stogie
--------------
Here is a favorite recipe from RandyQ...
Pastrami
2 tablespoon(s) Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder
PREPARATION:
Soak corned brisket for 2 hours changing water twice.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap and let sit overnight.
Slow cook brisket at 275*F (uncovered) for about 1-1/2 hours/lb.
Meat temps need to be near 185*F or above.
--------------------
Stogie