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Pastrami on the 22" WSM


 

Peter Gallagher

TVWBB Guru
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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would you have a recipe to share for this? thinking over Xmas break, i might have time to do this. thank you.

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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