eriks
Active Member
This is my first time doing this. Mine stalled at 176F, so I took it out last night and wrapped it and put it back in the fridge. I’m not set up for steaming something this large, but could get it set up.Sorry I was up in PG chasing moose around
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
So here's the recipe I use. You'll read that the first step is brining the brisket like corned beef. I've done this at home but have also had it pre-done from Beefway. Both are fine but if you get it from the butcher make sure you change out the water when desalinating at least twice, otherwise it'll turn out too salty. For the rub I double the recipe for a whole brisket (10-12 pounds). I've tripled it amd found it was a little on the heavy side. The last thing I've learned is that the recipe calls for smoking up to 150 then steaming the rest of the way, I like to bring it up to 190. I've sort of learned that the steaming process can take forever, I've found the higher you take it in the smoking process the quicker it comes to temp when steaming. And last make sure you steam all the way to 203. Cut it thick, steam some light rye bread and ENJOY! I make this every year for Super Bowl.
Should I get set up for steaming or can I just bomb it in the oven and bring it up to 203F (would obviously be easier)?
If I steam it, is it placed on a rack unwrapped completely, or do you just open the top of it?
Thx!