Pastrami-Style Beef Brisket
Posted: September 17th, 2014, 8:46 amI'm calling this "pastrami-style" because I'm using a modified pastrami rub, but I did not brine it like you would a true pastrami. I'm going to do a real pastrami soon, but I had a full packer I wanted to use right away and I didn't want to wait 3-4 days for it to soak in the brine solution and rest, so this one is on now and I'll be doing another soon!
For the rub, I used equal parts of multi-colored peppercorns and coriander seeds [both toasted]. Here they are toasted, but not yet ground.
Here they are ground.
Trimmed brisket with a little yellow mustard for a binder. [The packing house did a horrible job trimming this brisket...the gouges where there is no fat was the packing house--not me!]
Rubbed with pastrami spices. I added a bit of kosher salt, turbinado sugar and chipotle powder to the 50/50 mix of pepper and coriander.
Bottom side
On YS640 at 220
You can see that my smoker is desparately in need of some cleaning! Fortunately, it's from heavy usage--not from abandonment...
First things first...
I expect it to leave it in the YS640 for 6-8 hours. Will then likely move to oven to finish to save on pellets... Will post finished brisket pics later! Using a combo of hickory, cherry and apple. Can't find any pecan locally right now...
For the rub, I used equal parts of multi-colored peppercorns and coriander seeds [both toasted]. Here they are toasted, but not yet ground.
Here they are ground.
Trimmed brisket with a little yellow mustard for a binder. [The packing house did a horrible job trimming this brisket...the gouges where there is no fat was the packing house--not me!]
Rubbed with pastrami spices. I added a bit of kosher salt, turbinado sugar and chipotle powder to the 50/50 mix of pepper and coriander.
Bottom side
On YS640 at 220
You can see that my smoker is desparately in need of some cleaning! Fortunately, it's from heavy usage--not from abandonment...
First things first... I expect it to leave it in the YS640 for 6-8 hours. Will then likely move to oven to finish to save on pellets... Will post finished brisket pics later! Using a combo of hickory, cherry and apple. Can't find any pecan locally right now...