#1 Epic Pastrami
Posted: Wed Jan 28, 2009 2:07 am
2 tablespoons black peppercorns whole
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crushed
2 teaspoons whole cloves
1 cup finely minced garlic
2 teaspoons whole juniper berries, plus 1/4 cup crushed juniper berries
16 cups (or 4 quarts) water
4/5 cup packed light brown sugar
4/5 cup kosher salt
1 (5 to 6 pound) beef brisket (get a good bit of fat in it otherwise the pastrami will be dry)
3/4 cup coarsely ground black pepper
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 to 3 and 1//2 weeks, turning the brisket every couple of days.
Preheat the smoker according to the manufacturer's directions.
Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thick slices and serve on lightly toasted jewish rye with provelone, little bit of thousand island and saurekraut.
Makes the best upstate New York style Reuben.........
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves, crushed
2 teaspoons whole cloves
1 cup finely minced garlic
2 teaspoons whole juniper berries, plus 1/4 cup crushed juniper berries
16 cups (or 4 quarts) water
4/5 cup packed light brown sugar
4/5 cup kosher salt
1 (5 to 6 pound) beef brisket (get a good bit of fat in it otherwise the pastrami will be dry)
3/4 cup coarsely ground black pepper
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 to 3 and 1//2 weeks, turning the brisket every couple of days.
Preheat the smoker according to the manufacturer's directions.
Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thick slices and serve on lightly toasted jewish rye with provelone, little bit of thousand island and saurekraut.
Makes the best upstate New York style Reuben.........