~~Pastrami Recipe Revisited ~~

thirdeye

<p />Once again, many thanks to everyone that critiqued, commented and offered suggestions on the recipe I posted a few days ago, here is the latest improved version: [p]I rinsed two store-bought 3-1/2 lb. corned briskets and soaked them in the fridge for 7 hours with 2 water changes. Following drying, I marked the grain & rubbed with the mixture below. The briskets were wrapped in plastic and refrigerated overnight. Additional rub was applied as needed as they were brought to room temperature. I used a small amount of hickory & pecan and maintained a 225° - 250° rack temp, using the standard grate atop a legs up plate setter & drip pan. One was fat side up, the other fat side down. The cook time was almost 7 hours to reach a target temperature of 165° - 170°. Briskets were rested in a foil & newspaper wrap. The bark was good, texture was great for slicing, the brine / rub flavors were balanced and the majority felt the fat side down brisket was moister. Since the longer soak time worked so well, I may try a short soak on my next home corned brisket as well.
RUB:
4 tablespoons freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika[p]~thirdeye~[p]

Marvin

thirdeye,
What is "Canadian seasoning"?
Thanks,
Marvin

thirdeye

Marvin,
AKA "Montreal Steak Seasoning" which adds the coarse blend of salt, garlic, black & red pepper, and dried onion.

Steve-B

Marvin,[p]Montreal Steak Seasoning

Unknown

thirdeye, sounds and looks great...can just about taste it now. Thanks for posting it.

BluesnBBQ

thirdeye,[p]Looks great! I'm going to keep mine brining until Thursday night. Then I'll soak it in water overnight, rub it Friday morning and smoke it saturday.