Trager Grill Wood Pellet Grill Smoker Cookbook: Grill Like a Pro. Master Your Wood Pellet, Grill with the Last Tips and Techniques for Your Best Barbecue Ever by Simon Fast

Author:Simon Fast [Fast, Simon]
Language: eng
Format: mobi, epub
Publisher: UNKNOWN
Published: 2020-11-24T16:00:00+00:00

Lately I’ve been spending a lot of money so my family can eat grass-fed or - ganic steaks. Heck, when I was a kid, everything was organic! One great fea- ture of wood pellet grills is that they get hot enough to give expensive steaks the attention they deserve. Dial it up to high to treat your filet to the perfect amount of smoke and sear. Have I mentioned that I love pellet power? pepper

2 teaspoons minced garlic 2 teaspoons onion powder

HOMEMADE PASTRAMI

SERVES 12

Method Ingredients

1 gallon water, plus ½ cup

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. Supply your smoker with wood pellets and follow the man-

ufacturer’s specific start-up procedure. Preheat, with the lid closed,

to 275°F. In a small bowl, combine the black pepper and ground

coriander to form a rub. Drain the meat, pat it dry, and generous-

ly coat on all sides with the rub. 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. 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. 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.

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

Notes

The famous “I’ll have what she’s having” scene from When Harry Met Sally was filmed at what is the world pastrami head- quarters: 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.

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