APPLE PASTRAMI

By Beefman-2

Apple cured Pastrami

Ingredients

• PASTRAMI RUB:
• 10 - 17 LB TRIMMED BRISKET
• 1 GAL. APPLE CIDER
• 3 OZ/ WEIGHT INSTA CURE # 1
• 1 CUP BROWN SUGAR
• 4 TBSP ONION POWDER
• 4 TBSP GARLIC POWDER
• 3 TBSP GROUND PEPPER
• 4 TBSP PAPRIKA
• 4 TBSP GROUND MUSTARD
• 4 TBSP BROWN SUGAR
• 3 TBSP BLACK PEPPER
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP CAYENNE POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME
• 1 TBSP GROUND SAGE

Preparation

Step 1

APPLE CIDER CAN BE USED IN PLACE OF APPLE JUICE, MIX ALL INGREDIENTS
THROUGHLY LETTING SALT AND SUGAR DISSOLVE. PLACE MEAT INTO CURE.
LET CURE FOR 4 DAYS, NIGHT BEFORE SMOKE, REMOVE BRISKET FROM CURE RINSE PAT DRY AND LET AIR DRY. APPLY MEDIUM COAT OF RUB ONTO BRISKET THEN BACK INTO FRIDGE OVER NIGHT SMOKE AT 225 F TILL 155 I.T PULL THEN INTO CROCK POT WITH ½ GAL. APPLE CIDER ½ GAL WATER TO STEAM TILL 185, LET COOL THEN INTO FRIDGE OVER NIGHT TO FIRM UP SLICE AT DESIRED THICKNESS.