Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on August 14, 2015, 05:18:56 AM
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This is my recipe and method of corned and pastramied beef brisket and the cooking and smoking process was done on my Weber Ranch Kettle.
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The meat was four beef brisket flats and the average weight was 7.1 pounds each. The four bowls contain my corning rub which is a blend of Morton Tender Quick, brown sugar, fresh ground black pepper, dried parsley, dehydrated onion, sea salt, pickling spice, and ground cloves. The mesh bag contains 2 pounds of garlic. The four quart containers are filled with the brine which is made up with water, Morton’s Tender Quick, brown sugar, and garlic powder.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03134.jpg)
I trim the fat off of each brisket flat and then cut each flat in half for my process.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03137.jpg)
Next step is to inject about 3.0 oz. of the brine into each pound of meat.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03133.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03136.jpg)
This is the two pounds of garlic which I have put thru the Suzy and you can’t really have too much of this great seasoning. I will use 1/2 pound of the garlic on each brisket flat.
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(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03139.jpg)
After the meat is injected, I pack on the garlic to both sides of the meat and spread it around being very careful to not push any of the brine out of the meat. I then add my corning rub to all sides of the meat.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03141.jpg)
The meat goes into Zip-Lock bags and then into the fridge for 4-5 days. I turn the meat over about twice each day.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03146.jpg)
On smoking day, I take the meat out of the bag and then wash all the rubs and garlic off each piece under a running sink faucet. The meat then goes into a pan of water to soak for about an hour.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03147.jpg)
The meat comes out of the pan of water and then is dried off with some paper towels and then placed on drying racks for about 40 minutes to finish drying.
At this point, we have some wonderful corned beef brisket.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03148.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03149.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03152.jpg)
The final rub is made up of gobs of fresh cracked black pepper, fresh cracked coriander seed, and brown sugar. I apply it to all sides of the meat before it goes onto the smoker.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03150.jpg)
I set the Ranch Kettle up using four of the Weber charcoal fences with two on each side and then load about half a chimney of Stubb’s cold charcoal on each side. I then heat up about 2/3 of a charcoal chimney of Stubb’s and pour about half of the chimney over each side of the cold coals. I then add some hickory chunks for my smoke and I am ready to cook.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03153.jpg)
Place the meat on the Ranch Kettle and start the cook.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03154.jpg)
I did have to add a little charcoal once as the cook took about 9 hours to finish.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03157.jpg)
I smoked the brisket flat pieces to about 185 degrees internal and this is what they looked like when I started getting them off the kettle.
The meat was covered in foil and cooled for about an hour and then the meat went into the fridge overnight as I like to put the meat thru the slicer cold. However, I did slice enough off with a knife for a sandwich.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03158.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03159.jpg)
My first sandwich with this wonderful treat was about a half pound of the pastramied beef on rye bread with 4 slices of Swiss cheese and then a generous helping of horsey sauce over the top of the meat. Add a dill pickle spear and some chips and enjoy.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03160.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03161.jpg)
The next morning, we put the meat thru the slicer. Sure looked great.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03163.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03164.jpg)
We then vacuum sealed the meat into one pound bags for the freezer.
My 28 pounds of brisket flats netted me 12-1/2 pounds of corned and pastramied meat.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03165.jpg)
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03166.jpg)
My second sandwich was a pastraimed Ruben made with about a half pound of the meat along with 4 slices of Swiss cheese, some fresh made kraut from a neighbor, and some Thousand Island dressing on a couple of pieces of buttered rye bread. I placed the sandwich into a hot cast iron skillet and fried it for a few minutes until done. Served with some garden tomatoes, a dill spear, and a pepper.
Now that is some good stuff!
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"Now that is some good stuff!"
You said it!
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Ohhhh Dave you got me not only hungry looking at your process, but now I'm drooling!!! Thanks for sharing sir!
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Oh man, my favorite. Looks good!
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Dave looks great!
I did bookmark this!
Can you add the actual ratios/measurements for the rub and brine?
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Day-um Dave..you did it again...I know it was good. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Great cooking Dave!!! That will make a lot of good sandwiches!!!! Don
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I just happen to have a 14+ pound corned beef in my freezer. I bought it to make some of Hub's EZ pastrami. If I can get to stay home long enough, I want to cook a few things on the grill. This is one of them
Bookmarked. Thanks for posting in such detail.
Art
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muebe,
Here are the actual ingredients:
This is for a 6-8 lb. brisket flat.
The brine or cure for corning the beef:
28 oz of water
1.5 oz or 3 TBL of Morton’s Tender Quick
2 TBL brown sugar
1 tsp garlic powder
Heat this mixture up in a pan and then cool in the fridge. Do not boil.
Inject the meat with the brine at 1" intervals both horizontally and vertically and get 3.0 oz of the mixture into the meat for each pound of meat.
The first rub..
1/4 cup Morton's Tender Quick
2 TBL brown sugar
3 TBL fresh ground black pepper
2 TBL dried parsley
1 TBL dehydrated onion
2 TBL sea salt
3 TBL pickling spice
1/2 tsp ground cloves
Garlic...
GOBS...you just can't put tooo much garlic on this meat. I used a minimum of about 40 cloves for this 7 pound flat.
Final Rub...
9 TBL fresh cracked black pepper (not ground) *
3 TBL fresh cracked coriander seed *
3 TBL brown sugar
The pepper and coriander need to be cracked into about 4-6 pieces per each seed or peppercorn for best results. You can use a mortar and pestle or maybe a spice grinder but you do need the larger pieces of this spice. This meat should have a hard crust when the process is complete.
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That looks fantastic! Thank you for the detail.
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What a great cook and great details so some can give this a whirl.
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I bookmarked too Dave.Thank you for taking the time to post this.I hope someday to make this too,that thread was just downright incredible,thank you so much for sharing! ;)
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Outstanding Dave. You really are a great chef. All that meat looks very good. You mentioned that you took it off the smoker at 185 degrees. How did you determined what temp to take it off?. Ooh ya,. One bug big bookmarked.
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Thanks....Bookmarked. Can I sub #1 cure for tenderquick? If so what amount?
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Bookmarked! Heck of a post. Let's eat!
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Definitely bookmarked! Totally awesome looking pastrami and excellent instructions!
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Sparky,
The reason I use the 185 internal on the pastramied beef brisket is that is a pretty good compromise between the remaining moisture left in the meat and the tenderness of the final product. A lesser temperature will almost always give you a more moist product but one that is more difficult the bite and chew even if it is sliced real thin. I have tried as low as 165 internal but is was just too tough. Any temp over about 185 and the ends of the meat may start falling apart.
N. Ontario Smoker,
Sir, I can't answer your question using the #1 cure in place of the Tenderquick. I just don't know.
Dave