APPLE CIDER PASTRAMI 1

By Beefman-2

SIMPLE DELICIOUS SMOKED PASTRAMI

Ingredients

• PASTRAMI RUB:
• 10 - 17 LB TRIMMED BRISKET
• CURE
• 1 GAL. APPLE CIDER
• 3 OZ/ WEIGHT INSTA CURE # 1
• 2 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

COMBINE CURE INGREDIENTS INTO LARGE 8 TO 10 QUART CONTAINER, MIX THROUGHLY MAKING SURE SUGAR IS DISSOLVED, MIX 3 TO 5 MINUTES, LET STAND

TRIM BRISKET OF EXCESSIVE FAT, TRIM TO 1/8 TO 1/4 INCH, THEN CUT BRISKET IN HALF LENGTH WISE THEN ACROSS AGAIN,

REMOVE FOAM FROM CURE, STIR AGAIN AND LET STAND FOR A FEW MORE MINUTES, THEN REMOVE FOAM AGAIN.

RINSE OFF BRISKET PIECES AND PLACE INTO 2 1/2 GALLON TUPPERWARE CONTAINER, POUR CURE OVER BRISKET, COVER TIGHTLY AND PLACE INTO FRIDGE,

ROTATE THE BRISKET ONCE A DAY FOR 6 DAYS, ( ONE DAY IS 24 HOURS) AT THE END OD THE 6 TH DAY, REMOVE THE PASTRAMI FROM THE CURE, RINSE FOR 10 TO 15 SECONDS, PLACE ON A COOKIE, OR DRYING RACK LETTING THE WATER DRIP OFF AND DRY A BIT.

MEASURE OUT THE RUB AND MIX THOROUGHLY, PLACE INTO A PEPPER TYPE SHAKER.
APPLY MUSTARD TO THE PASTRAMI THEN APPLY THE RUB TO THE PASTRAMI ENOUGH TO COAT THE MUSTARD COVERED PASTRAMI TOTALLY. PLACE BACK INTO THE FRIDGE OVER NIGHT,

REMOVE THE PASTRAMI FROM THE FRIGE AND LET STAND FOR 1 HOUR IN CONTAINER
PREHEAT THE SMOKER TO 225 F

SMOKE THE PASTRAMI AT 225 F FOR NO MORE THEN 4 HOURS WITH MESQUITE, HICKORY, OAK, OR MAPLE, CONTINUE COOKING IN SMOKER UNTIL THE PASTRAMI REACHES AN IT OF 150 - 160 F.

REMOVE FROM SMOKER LET STAND TILL IT HAS COOLED ENOUGH TO PLACE BACK INTO TUPPERWARE CONTAINER THEN BACK INTO FRIDGE, LET STAND OVER NIGHT THEN SLICE ALL PASTRAMI, CAN VACUUM SEAL AND FREEZE REMAINING PASTRAMI

ENJOY