Text 11401, 78 rader
Skriven 2014-03-27 00:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic 2014- 380
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 DS> Based on the responses, we shall set the picnic dates to be June 26
 DS> (Thursday) through June 30 (Monday) at our house in Columbia Maryland.

Excellent. Count me in.

 DS> For those who have not responded -- please let us all know whether or
 DS> not you might come.

If the attendance list outgrows the house, I can help
by either moving out to a hotel (provided someone gives
me transportation) or making hotel reservations in my
name, which conveys no price advantage but might yield
better rooms, free Internet, and/or free breakfast,
at properties under the Hilton or Marriott umbrellas.

Home-Cured Beef Pastrami
categories: Jewish, deli
Yield: 8 to 10 servings

6 oz (3/4 c) Morton kosher salt
3 oz (1/2 c) sugar
2 ts pink salt, optional
5 cloves garlic, smashed with the flat side of a knife
2 Tb pickling spice
5 lb beef brisket, the more fat it has the better
h - Rub
1 Tb peppercorn, toasted and ground (or as needed)
1 Tb coriander seed, toasted and ground (or as needed)

In pot large enough to hold brisket, combine 4 qt water
with kosher salt, sugar, pink salt, garlic, and pickling
spice. Bring to a simmer, stirring until salt and sugar
are dissolved. Remove from heat and let cool to room
temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep
it submerged; cover. Refrigerate for 2 days if it's thin,
a third day if it's thick.

Remove brisket from brine and rinse thoroughly.
Refrigerate it for another day uncovered (this is best,
to let cure equalize, but if you can't wait, that's ok.

Combine the pepper and coriander and coat the brisket
with it.  Smoke and cook the brisket, till tender.

I recommend two different methods: stove top and in a
kettle grill. Stovetop smoking is easy with an inexpensive
Cameron smoker. I bought one a few years ago and it works
great for bacon and would work great for this brisket.
Briskets require long low heat though, and this is tricky
on a stovetop smoker. So this is what I do when I want
both smoke and long slow cooking. I smoke the meat for a
couple hours. Then I transfer it to a 200-250F oven to
finish. With this pastrami, I would cook it in the oven
for 30 to 60 min to bake the smoke on, and then cover it
with foil and 1/2 c water and cook it for another 2 to
4 hr till it's tender (the water is to make sure there's
plenty of steam).

What's more fun, when the weather is good, is to smoke them
in a kettle grill. For this, you need wood chips (sawdust
is fine for stovetop smokers, but for coals, chips are by
far the best, giving long steady smoke).  Soak the chips
well, build a medium fire on one side of the grill, put
your sodden chips on the coals and put your brisket on the
cool side of the grill. Cook it covered for a few hours,
adding coals and chips as needed. Or finish it as above
in a low oven, covered. 

Slice thinly to serve.  This will keep for a week
refrigerated.  Steam it to reheat or reheat covered in a
microwave (gently).

ruhlman.com
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