SMOKED APPLE CIDER SPICY PASTRAMI BRISKET

By Beefman-2

DELICIOUS SPICY PASTRAMI

Ingredients

• 10 - 15 LB BEEF BRISKET
• APPLE CIDER CURE
• 1 GAL APPLE CIDER
• 3 OUNCE INSTA CURE ( BY WEIGHT )
• 2 CUP BROWN SUGAR
• 2 TBSP GRANDMA'S MOLASSES
• 2 TBSP BLACK PEPPER
• 2 TBSP ORANGE BLOSSOM HONEY
• 2 TBSP ALLSPICE
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• PASTRAMI SPICY 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.


RUB


MEASURE OUT RUB AND MIX WELL, PLACE INTO A SALT OR PEPPER TYPE SHAKER AND SHAKE ONTO PASTRAMI.

FOR AN ADDED TWIST APPLY A MUSTARD COATING TO THE MEAT PRIOR TO APPLYING THE RUB.

SMOKE AT 225 F WITH MISQUITE, HICKORY, MAPLE OR OAK FOR 3 TO 4 HOURS, CONTINUE COOKING TILL AN I.T OF 150- 155,

REMOVE FROM SMOKER PLACE INTO FOIL WITH A GOOD SPLASH OF APPLE CIDER, OR JUICE ( 3 TO 6 OUNCE ) COATING THE ENTIRE PIECE OF MEAT AND WRAP TIGHTLY AND SET ON COUNTER,,, TURNING EVERY TEN MINUTES OR SO TO ABSORB THE JUICE,

ONCE COOLED OFF REMOVE FROM FOIL PLACE IN TUPPERWARE CONTAINER, PLACE INTO FRIDGE OVER NIGHT ,, THEN SLICE.