Smoked Pastrami | Wagyu Brisket Flat | Detailed Instructions | 4K
ฝัง
- เผยแพร่เมื่อ 21 พ.ย. 2024
- Detailed step by step process for pickling, curing and smoking the most amazing Brisket Smoked Pastrami on the Stumps Junior Smoker. Tasty, moist Homemade Smoked Brisket Flat Pastrami. Jump straight to the part you want to view or grab a beer, sit back and enjoy.
Trimming a Brisket Flat • Trimming and Separatin...
2:06 Creating a Pickling Spice Mix
6:20 Making a Brine
10:04 Curing the Brisket
14:00 Washing the Brisket Flat
16:02 Applying the Rub
23:15 Smoking the Pastrami
24:30 Slicing and Tasting
Check out my previous video showing how to separate a Brisket Flat from the Point • Trimming and Separatin...
Instructions
Pickling Spice
Toast
1 Tblsp Coriander Seeds
1 Tblsp Black Peppercorns
1 Tblsp Yellow Mustard Seeds
1 Tblsp Chilli Flakes
1 Tblsp All Spice Berries
1 Tblsp Cloves
1 Tblsp Ground Ginger
1 Crushed Cinnamon Stick
2 Crushed Bay Leaves
Brine
1/2 Gallon / 2.25L Boiling Water
1 Cup Kosher Salt
1 Cup Brown Sugar
10 Cloves of Garlic
3 Tsp Pink Salt (6.25% Prague Powder No.1)
1/4 Cup Pickling Spice Mix
1/2 Gallon / 2.25L Cold Water
Rub
1 Tblsp Garlic Powder
1 Tblsp Mustard Powder
1/4 Cup Crushed Coriander Seeds
1/4 Cup Cracked Black Pepper
Yellow Mustard Binder
Temperatures
250f until you have a 160f internal temperature
Double foil wrapped
290f until you have an internal temperature of 203f
Rest for an hour in a Cambro or Esky
Serve either hot or cold.
If you enjoy the video, please click the 'LIKE' button, if you enjoy the channel please 'SUBSCRIBE'
Connect with me on Social Media
Website - www.hectorssmokehouse.com
Facebook - / hectorssmoke. .
Instagram - / hectorssmok. .
Twitter - / hectorsmokehaus
******************************************************************
Indoor Kitchen Set Details
Kitchen Innovations Cupboards - www.kitcheninno...
Dekton Stone Benchtop - www.cosentino....
FGS 3DS Splashback / Backsplash - fgs3ds.com.au/
Dry Ager Fridge - dryager.com.au/ | Australia
Dry Ager Fridge - www.dry-ager-u... | USA
Island Bench - IKEA
******************************************************************
Check out my Amazon store for the things I use. The links don't cost you anything but I get a small commission, that helps me to buy my video gear. Thanks for the support :-)
Hectors Smokehouse Amazon Shop
www.amazon.com/shop/hectorssmokehouse
#amazoninfluencer
******************************************************************
Equipment Used
******************************************************************
My Sous Vide Storefront - www.amazon.com...
Polyscience 300 - amzn.to/2J27OiX
Perfect Sous Vide Container 26qt - amzn.to/2XLYTq2
Anova Culinary Sous Vide Precision -amzn.to/2ZL1IcT
Searzall Torch Attachment - amzn.to/2WdZgsW
Bernzomatic Torch - amzn.to/2DE5GKD
******************************************************************
My BBQ Storefront - www.amazon.com...
Tormek T8 Knife Sharpener - amzn.to/37pPgm2
Mundial 14" Serrated Knife - amzn.to/2NZHpEi
Shun Knife - amzn.to/2O1ZFN7
Cambro Food Pan Carrier - amzn.to/30YKl9d
Weber iGrill 2 - amzn.to/37trVjt
Weber Kettle - amzn.to/2EiOCZZ
Pit Barrel Cooker - amzn.to/2t4l269
Weber Smokey Mountain 22" - amzn.to/2tsDdT5
Weber Chimney starter - amzn.to/2F5wcut
Slow N Sear - amzn.to/2GofnfY
Stainless Charcoal Baskets - amzn.to/2kPePGo
BBQ Grill Gloves - amzn.to/2EeVuax
Weber Kettle Cover - amzn.to/2ElHCeZ
Grill Grates for the Weber Kettle - amzn.to/2GtjXda
******************************************************************
VIDEO EQUIPMENT
Panasonic Lumix GH5 Camera - amzn.to/2KUnD9M
PANASONIC LUMIX 12-35MM 2.0 Lens - amzn.to/2rFObCP
MeFOTO Classic Aluminum Travel Tripod - amzn.to/2rDdDZT
RodeLink FM Wireless Mic System - amzn.to/2KSfva1
Rode VMPR VideoMic Pro - amzn.to/2rD8RM3
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
It's amazing. Our ancestors were forced to eat this because they had no refrigeration. We eat this because there is no other way to replicate those wonder flavors. Thanks great, great, great, you know who. And thank you for keeping these flavors alive, John.
I'm at the rinsing stage....can't wait to see how this turns out! Thank you for sharing this video and your talent/knowledge!
Clear and details. Very really good explanation
Awesome instructions
Thanks Michael, I hope you have a go at smoking your own Pastrami
I use the wet EQ method you can go as low as 1.5% salt so less chance of over salting.
Great video and very thorough instructions :) Keep up the awesome videos 👍
Thanks Vlad :-) One of my favourite videos, the pastrami is unreal :-)
Outstanding Thank You just subscribed .
Thanks Joe, this is definitely one of my favourite recipes
One question....can you do this with a whole brisket? Trimming the same way as if it were being smoked whole?
What's the point of the pink salt? Can it be omitted?
I am brining my flat as we speak and looking to smoke on Friday; about how long did you smoke for to get up to 200 F?
I think it was about 7 hours but this was just the flat. It will vary with the size and cut of your Brisket.
How do you scale this recipe? I have a 20+ lb full packer brisket on order, and going to use the flat for pastrami. Do I just roughly multiply all the ingredients by the roughly same amount times weight is multiplied from yours? Or is there something else I'm supposed to do? I am assuming il need more brining solution which means more pink salt, water and everything else, but I have read that ppm of sodium nitrite matters?
What makes the brisket turn in to a Pastrami? Is it the marinading for 4-5 days that changes it? Otherwise at that temp, time and internal temp, it should have just turned out like a brisket. Hope my query is making sense.
Hi, yes it's the brining that changes the meat, a bit like making bacon.
The brining/curing process turns it in to "corned beef", then the smoking process turns it into pastrami.
How many hours did it take to cook
An extra-large zip-loc bag has enough room for both the flat and the brine. Advantages over a cambro include easier to fit into a fridge. Disadvantages include might leak and the need to turn the meat at least every day because the bottom of the meat gets a little starved, though the right size rack might fit and mitigate that. What do you think? Lacking a right-sized cambro, it's my only practical choice. Those bags aren't that easy to source but if you have it's a solution.
I use packing tape on the exterior seams of the zip-loc bag before I fill it, solves the leak problem by strengthening the seams.
I use the bag method, and you can source them from amazon. Then, I use a plastic tote, about brisket flat sized for leak control.