The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking by Bill West

Author:Bill West [West, Bill]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2018-10-16T00:00:00+00:00

Pair ItServe these steaks with Twice-Smoked Potatoes.

HOMEMADE PASTRAMI

Serves 12

SOAKING TIME: OVERNIGHT

REFRIGERATION TIME: 1 HOUR BEFORE SLICING TO SERVE

PREP TIME: 10 MINUTES

SMOKE TIME: 4 TO 5 HOURS

SMOKE TEMPERATURE: 275°F

WOOD PELLETS: OAK OR HICKORY

The famous “I’ll have what she’s having” scene from When Harry Met Sally was filmed at what is the world pastrami headquarters: the 125-year-old Katz’s Delicatessen in New York City’s Lower East Side. A coriander-heavy crust is a hallmark of this brisket in disguise.

1 gallon water, plus ½ cup

½ cup packed light brown sugar

1 (3- to 4-pound) point cut corned beef brisket with brine mix packet

2 tablespoons freshly ground black pepper

¼ cup ground coriander

1.In a large container with a lid, combine 1 gallon of water, the brown sugar, and the corned beef spice packet, then submerge the corned beef in it. Cover and refrigerate overnight, changing the water as often as you remember to do so—ideally, every 3 hours while you’re awake—to soak out some of the curing salt originally added.

2.Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 275°F.

3.In a small bowl, combine the black pepper and ground coriander to form a rub.

4.Drain the meat, pat it dry, and generously coat on all sides with the rub.

5.Place the corned beef directly on the grill, fat-side up, close the lid, and smoke for 3 hours to 3 hours 30 minutes, or until a meat thermometer inserted in the thickest part reads 175°F to 185°F.

6.Pour the remaining ½ cup of water into the bottom of a disposable roasting pan. Add the corned beef, cover tightly with aluminum foil, and smoke on the grill with the lid closed for an additional 30 minutes to 1 hour.

7.Remove the meat from the grill and let cool for about 10 minutes. Transfer to a plate and refrigerate for at least 1 hour before thinly slicing and serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.