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Beef
Recipes from
Bradley Smoker Forum Members |
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These recipes are courtesy of
Bradley Smoker users. These recipes and many others like these can be
found at
www.susanminor.org.
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BEEF PASTRAMI |
There is no definitive recipe
for pastrami. As a matter of fact it does not have to be beef. You can
use any type of meat, poultry or even salmon. Pastrami is just highly
seasoned meat, though my personal preference is beef; brisket cut. The
following is a conglomeration of several recipes I had found on the web,
but I mainly relied on the cooking technique outlined at this site Weber
Bullet. This came out great. I would recommend making pastrami, and feel
free to experiment with the ingredients in the dry rub.
Pastrami Dry Cure Ingredients:
1/4 cup Morton Tender Quick
1/4 cup dark brown sugar, packed
1/4 cup freshly ground black pepper
2 tablespoons granulated garlic powder
2 tablespoons ground coriander
This is enough for 5 8 pounds of brisket.
Directions:
Trim surface fat of an untrimmed brisket flat to 1/8, this is important
so that the cure fully penetrates the meat; yet it leaves enough fat to
keep the meat moist. If you do a whole brisket or thicker cut of meat,
you will need to prepare a wet cure and inject the meat.
In a small bowl, mix Morton Tender Quick, sugar and remaining
ingredients. Mix all ingredients well, making sure to break up any lumps
of sugar, no matter how small. I found that the bare hands work best.
Rub mixture into all sides of brisket, and work it in well (do not shake
off any excess that is on the meat). I prepared a 5 1/2 pound half flat
(point end), used about 3/4 of the mix, and the meat was fully cured.
Next place brisket into a two gallon Ziploc bag; expel as much air as
possible, and make sure the seal is secure. Refrigerate and allow to
cure 4 days, turning the brisket over every 12 hours. After 4 days of
curing, remove the brisket from the bag, and thoroughly rinse under cold
running water. After rinsing, place the meat in a container and cover
with cold water. Let the meat soak for 30 minutes, change the water, and
let soak for another 30 minutes. This helps reduce the saltiness from
the meat. Air dry in the refrigerator for 4 to 8 hours before applying
the dry rub.
Dry Rub Ingredients:
3 TBS. coriander seeds (4 TBS. if you dont have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Makes enough cure for one brisket flat.
Directions:
Combine the first four ingredients, and coarsely grind in a spice
grinder or coffee grinder. Pour ground mixture into a bowl, add the
granulated garlic and remix. Apply the dry rub to the brisket
generously, working the rub into the meat by pressing it in with the
palms of your hands.
Place brisket on a tray, fat side down, and place in a pre-heated
Bradley Smoker, at 220 degrees F. Apply 3 hours of smoke. I used 2 hours
of pecan, and finished with 1 hour of apple. Cook until the internal
temperature reaches 160 165 degrees F. (Next time I will use a smoking
temperature of 250 degrees F.)
When the brisket reaches an internal temperature of 160 165 degrees F,
take it out of the smoker. Wrap the brisket in one layer of plastic, and
one layer of heavy-duty aluminum foil. Wrap it in a towel, and place it
fat-side up in a cooler for two hours. Remove brisket from the cooler
and place in the refrigerator for at least 1 day, two is better. When
ready to eat thin slice the pastrami across the grain for a tender
slice. You can either eat it cold or warm it up.
Recipe by
Bradley Smoker Forum member - Habanero Smoker |
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SMOKED LONG/SHORT RIBS |
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Ingredients:
- One full rack of beef
rib bones with one inch of meat on them.
- Black and White
Pepper freshly ground
- Quality Salt
- Oak Wood
Directions:
1. Cut Rib Bones from Prime Rib leaving at least one inch of meat on
them.
2. Take beef rib bones and cover with fresh ground Black, White Pepper
and Quality Salt to suit your taste.
3. Place in Smoker that is pre-heated to 190 F.
4. Smoke using Oak wood 2 to 3 hours.
5. Remove ribs and place into a foil boat.
6. Add a couple of ounce of apple juice
7. Close up foil boat
8. Return to smoker until meat reaches 130 F.
9. FTC from one to two hours.
10. Place ribs under a super hot broiler for 1-2 minutes to crisp it up.
Recipe by
Bradley Smoker Forum member -
Olds |
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| Source:
www.susanminor.org |
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