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 Marinating Beef Brisket for Pastrami

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Buddy Dek

  • Total Posts: 133
  • Joined: 3/19/2007
  • Location: Long Island, NY
Marinating Beef Brisket for Pastrami Wed, 11/4/09 7:50 PM (permalink)
I bought a small beef brisket today and I put it in a plastic marinating container made for meats. I added pickling spice, garlic, juniper berries, peppercorns, sea salt and little bit of oregano. After fully covering the meat in water it will marinate for 5 days. I don't know if I should try to smoke it for a couple of hours or just boil it in 5 days. What do you think I should do? Did I miss any traditional pastrami spices? Hopefully the meat takes on the deep flavor  that I want and if all goes as planned and I can wait  out the marinating period, I will have some tasty Pastrami on rye sandwiches with spicy brown mustard.                                                         Buddy
    Tony White

    • Total Posts: 80
    • Joined: 3/28/2007
    • Location: Washingtonville, NY
    Re:Marinating Beef Brisket for Pastrami Wed, 11/4/09 8:22 PM (permalink)
    Smoke, Smoke, and more Smoke then steam when ready to eat.

      Buddy Dek

      • Total Posts: 133
      • Joined: 3/19/2007
      • Location: Long Island, NY
      Re:Marinating Beef Brisket for Pastrami Sun, 11/15/09 5:42 PM (permalink)
      Thanks, Tony for the advice. What flavor of wood is best? I rushed into this experiment with a small brisket and an empty stomach. If I had researched a little bit more I would have a better knowledge of what I was trying to achieve. The smoke is a biggest step to make the meat into a Pastrami as well as the spices. I thought the salt bath with spices would suffice to hold the meat color. More research and it seems like this( thread attached) is what I need.                      Buddy
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