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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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"Deli-Cured Brisket"????
In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured
Brisket" in which you marinate (overnight) a 4# flat in a brine including salt, brown sugar, and pickling spices. The rub includes black pepper, salt, garlic powder, cracked coriander seed, and cracked mustard seed. Cook at 220=BA for 3 hours, wrap in foil, and cook for another 2 hours or until done. Has anyone ever tried this? Would I end up with anything close to pastrami? Should I marinate longer? pb |
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"Deli-Cured Brisket"????
porkbeaks wrote:
> In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured > Brisket" in which you marinate (overnight) a 4# flat in a brine > including salt, brown sugar, and pickling spices. The rub includes black > pepper, salt, garlic powder, cracked coriander seed, and cracked mustard > seed. Cook at 220º for 3 hours, wrap in foil, and cook for another 2 > hours or until done. > Has anyone ever tried this? Would I end up with anything close to > pastrami? Should I marinate longer? pb You're describing a pretty conventional pastrami recipe. The difference is that the curing time is very short. Whether you like that or not is a matter of taste. I cure mine longer, about 7 days. I take it out and rinse it, then soak it in cool water for about an hour to remove some of the salt from the surface. I rub it with a spice mix, wrap it and fridge it overnight, then smoke it to 185-190 F internal. Be careful of Smoke and Spice, BTW. It contains some very inaccurate time/temp information. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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"Deli-Cured Brisket"????
porkbeaks wrote:
> In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured > Brisket" in which you marinate (overnight) a 4# flat in a brine > including salt, brown sugar, and pickling spices. The rub includes black > pepper, salt, garlic powder, cracked coriander seed, and cracked mustard > seed. Cook at 220º for 3 hours, wrap in foil, and cook for another 2 > hours or until done. > Has anyone ever tried this? Would I end up with anything close to > pastrami? Should I marinate longer? pb You're describing a pretty conventional pastrami recipe. The difference is that the curing time is very short. Whether you like that or not is a matter of taste. I cure mine longer, about 7 days. I take it out and rinse it, then soak it in cool water for about an hour to remove some of the salt from the surface. I rub it with a spice mix, wrap it and fridge it overnight, then smoke it to 185-190 F internal. Be careful of Smoke and Spice, BTW. It contains some very inaccurate time/temp information. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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"Deli-Cured Brisket"????
On Mon, 09 Aug 2004 18:49:11 GMT, Reg > wrote:
>porkbeaks wrote: > >> In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured >> Brisket" in which you marinate (overnight) a 4# flat in a brine >> including salt, brown sugar, and pickling spices. The rub includes black >> pepper, salt, garlic powder, cracked coriander seed, and cracked mustard >> seed. Cook at 220º for 3 hours, wrap in foil, and cook for another 2 >> hours or until done. >> Has anyone ever tried this? Would I end up with anything close to >> pastrami? Should I marinate longer? pb > >You're describing a pretty conventional pastrami recipe. The difference >is that the curing time is very short. Whether you like that or not is >a matter of taste. > >I cure mine longer, about 7 days. I take it out and rinse it, then soak it >in cool water for about an hour to remove some of the salt from the surface. >I rub it with a spice mix, wrap it and fridge it overnight, then smoke it to >185-190 F internal. > >Be careful of Smoke and Spice, BTW. It contains some very inaccurate >time/temp information. I have found that cooking temps vary significantly, depending on the meat and the cooker. I like the stuff in Smoke & Spice but have never made that particular dish. I like the one made with coffee. Harry |
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"Deli-Cured Brisket"????
On Mon, 09 Aug 2004 18:49:11 GMT, Reg > wrote:
>porkbeaks wrote: > >> In the "Smoke & Spice" cookbook, there's a recipe for "Deli-Cured >> Brisket" in which you marinate (overnight) a 4# flat in a brine >> including salt, brown sugar, and pickling spices. The rub includes black >> pepper, salt, garlic powder, cracked coriander seed, and cracked mustard >> seed. Cook at 220º for 3 hours, wrap in foil, and cook for another 2 >> hours or until done. >> Has anyone ever tried this? Would I end up with anything close to >> pastrami? Should I marinate longer? pb > >You're describing a pretty conventional pastrami recipe. The difference >is that the curing time is very short. Whether you like that or not is >a matter of taste. > >I cure mine longer, about 7 days. I take it out and rinse it, then soak it >in cool water for about an hour to remove some of the salt from the surface. >I rub it with a spice mix, wrap it and fridge it overnight, then smoke it to >185-190 F internal. > >Be careful of Smoke and Spice, BTW. It contains some very inaccurate >time/temp information. I have found that cooking temps vary significantly, depending on the meat and the cooker. I like the stuff in Smoke & Spice but have never made that particular dish. I like the one made with coffee. Harry |
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