Pastrami on the 22" WSM


 
Peter Gallagher

Peter Gallagher

TVWBB Wizard
Our store on occasion has SRF Wagyu briskets on sale. Such was the case a few weeks ago when we grabbed a nice 10 pounder. I brined it for 13 days, desalinated for another 24 hours and then smoked it over night on Saturday for about 12 hours:

Going on at about 10:30 Saturday night:

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WSM doing its thing:

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Saturday morning:

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Sliced:

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...and served on dill rye with provolone and kraut..

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Brett-EDH said:
would you have a recipe to share for this? thinking over Xmas break, i might have time to do this. thank you.
Click to expand...

it's just that standard, 'A Smoked Pastrami Recipe That’s Close To Katz’s' recipe from Amazing Ribs...Most of the stuff over there is a bit hit or miss, but this is a really good recipe - I've done it successfully several times.

If you go for it, a couple of hints:
  • If you use their brine calculator and keep the fat cap, add a few days of brining. If you take the cap off, its pretty spot on. I like a 1/8 to 1/4 inch cap, so for example on a 10 pound brisket, I'd add 2 or 3 days.
  • Don't skimp on the desalination. This is the most important part of it all - make sure to desalinate for at least 24 hours, flopping the water out every 4-6 hours or you'll end up with a saltlick.
  • I usually do them around 230 to 235 and they typically take about 12 hours - do them however you do your briskets and it should be fine.
good luck!
 
here you go:

distilled water, salt , pink salt (amounts based on size of brisket)

and then:
2 tablespoons whole black peppercorns
3 inches cinnamon sticks, total length
2 tablespoon dill seeds
1 tablespoon hot red pepper flakes
1 tablespoon mustard seeds, any color
1 tablespoon coriander seeds
1 tablespoon celery seeds
4 bay leaves
1 tablespoon dried thyme leaves
1 tablespoon ground ginger
2 teaspoons whole allspice berries
1 teaspoon whole cloves
1 tablespoon mace powder
½ teaspoon cardamom seeds
1 tablespoon juniper berries
2 star anise pods

as mentioned previously up in the thread - the entire recipe is from another BBQ site-
 
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