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| (this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months) 4 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder 1 teaspoon onion powder 2 teaspoons Canadian/Montreal Steak seasoning 1/2 teaspoon thyme, dried 1 teaspoon paprika Combine all ingredients and mix thoroughly. | |
| PREPARATION I try to find a corned brisket in the 4 pound range. Discard the little package of seasoning and drain the juice from the package and rinse. Soak brisket(s) in cool water in a plastic container or zipper top bag, in the fridge, no less than overnight or up to 48 hours, changing water at least two or three times as this helps to extract some of the injected brining solution. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply a layer of rub to all sides. Set in the refrigerator overnight wrapped in plastic. On cooking day, set the brisket out for up to an hour, then re-season any thin or disturbed spots with a sprinkle of rub. NOTE: The most important part of the instructions for the final internal temperature or "finish temp" on my site are "Cook until the internal temperature is 165� to 170� and the pastrami is tender. Rest before serving. Remember to slice against the grain". So.....monitor the internal, and also confirm the tenderness with a toothpick. You may need to go to 180� internal, but remember you are usually slicing pastrami thin, which helps with the tenderness. Also different brands of corned briskets can be different, once you find a brand you like stick with it. COOKING METHOD #1 Pastrami Cook with an indirect set up using barbecue temps of 220� to 250� (grate temperature) until the internal temperature is 165� to 170�. Use a gentle amount of smoke, pecan is my favorite. Loosely wrap in foil then over-wrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. Serve warm, with mustard, rye bread and pickles. COOKING METHOD #2 Wet Pastrami - Foil Finish Set up you cooker as described in method #1, using the same cooking temperatures and flavor wood. When the pastrami reaches around 150� internal temperature, remove from the cooker, wrap in a double layer of foil (adding up to 1/4 cup of water, beer or chicken broth is optional), then return to the cooker (or use your oven). The foil will allow the pastrami to steam/braise during the remainder of the cook. Cook until the internal temperature is 165� to 170� and the pastrami is tender. Rest before serving. Remember to slice against the grain. Wet pastrami can be served on sandwiches or as a main meat with cabbage and potatoes on the side. TIP #1: As an option to braising in foil, you can do this step in a Dutch oven, an oven pan with a cover. These may require more liquid than when using a foil pouch. | |
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