But first. Used my Smokette this weekend for the first time. Made Ribs. 4 1/2 hours. Perfect. Had a couple of friends over; I kept apologizing, saying it was my initial attempt and. . . were they OK? My friend gestured over to the serving platter; it was empty. Every last bone on every plate was sucked clean. Flavourful to the max.
So here's my pastrami question. I've had this recipe (below) for over ten years and I'm finally going to give it a try this weekend. The 6+ lb brisket is curing in my basement even as I write. The question is, to what temp do I cook it? I'm pretty sure I shouldn't go for 190� because you don't want to "pull" pastrami, you want to slice it.Suggestions please.
4 1/2 lb slab beef flanken
1/2 c Kosher salt
2 tbs sugar
2 Tsp. ground ginger
1 Tsp. saltpetre
1 tbs coriander seeds
1/4 c black peppercorns
1 clove finely chopped garlic
Pat meat dry. Combine salt, sugar, ginger, & saltpetre. Coarsely crush coriander seeds & peppercorns. Add to salt mixture, along with garlic. Blend well. Rub mixture into meat. Place meat in plastic bag and seal tightly. Place in tray. Refrigerate for 7-8 days, turning over once a day. Remove meat, drain and discard liquid, saving the solid seasonings. Rub seasonings back into meat. Suspend meat on a string & let dry in cool dry windy place (or in front of an electric fan) for 12 hours. Hang meat in smoker 2 1/2 to 3 hr. at 150�-160�, or smoke according to manufacturer's instructions. Serves 8-12.
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