BEEFMAN PINEAPPLE PASTRAMI

By Beefman-2

SWEET SMOKED PINEAPPLE PASTRAMI

Ingredients

• 10 TO 20 LB BRISKET
• 1 GAL APPLE CIDER
• 3 OZ INSTA CURE # 1
• 2 CUP BROWN SUGAR
• 2 TBSP GROUND ALL SPICE
• 3 TBSP BLACK PEPPER
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• 1/4 CUP GROUND MUSTARD
• 10 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
• SPICY PASTRAMI RUB
• 4 TBSP PAPRIKA
• 4 TBSP GROUND MUSTARD
• 3 TBSP BLACK PEPPER
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP WYLERS CHICKEN GRANULE
• 2 TBSP CELERY SALT
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 1 TBSP CAYENNE POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP CRUSHES RED PEPPERS
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME
• 1 TBSP GROUND SAGE

Preparation

Step 1

MEASURE CURE INGREDIENTS AND POUR INTO A LARGE PLASTIC CONTAINER, MIX WELL. LET SET, AND REMOVE FOAM.


TRIM BRISKET OF EXCESSIVE FAT, LEAVE APPROX 1/8 TO 1/4 INCH. MAY CUT BRISKET INTO 1/4, LAY FLAT ON CUTTING BOARD, CUT DOWN THROUGH TOP SIDE THE LENGTH OF IT, THEN CUT ACROSS MAKING 4 PIECES,

STIR CURE ONE LAST TIME THROUGHLY,,, LET STAND 3 - 5 MINUTES,, REMOVE ANY FOAM ( LITTLE BIT IS OK ) THEN PLACE BRISKET IN A LARGE 2 1/2 GALLON TUPPERWARE TYPE CONTAINER, POUR CURE MIXTURE OVER BRISKET COVER TIGHTLY WITH LID, PLACE IN FRIDGE.


TURN ALL PIECES OF BRISKET ONCE A DAY FOR 6 TO 7 DAYS. REMOVE BRISKET FROM CURE, RINSE THE CURED BRISKET ( NOW PASTRAMI ) UNDER COOL WATER TO REMOVE EXCESSIVE CURE.. DONT RUB JUST RUN WATER OVER TURNING TO RINSE ALL SIDES LESS THEN 20 SECONDS. PLACE ON DRYING RACK TO ALLOW THE EXCESSIVE WATER RUN OFF.

SLATHER WITH MUSTARD THEN APPLY RUB COATING EVENLY AND COVERING MUSTARD SO NONE OF IT IS SEEN.

SMOKE AT 225 F WITH NO MORE THEN 4 HOURS OF SMOKE USING MISQUITE, HICKORY, OAK, APPLE OR MAPLE