I'm an Italian chef Ted from Italy I moved all the way to Texas to work for the very best barbecue restaurant in business to master the craft of barbecue now I'll teach barbecue worldwide my name is Max and this is Texarkana barbecue brisket a hundred ways today's recipe
is brisket pastrami and we're going to make a pastrami from Rob brisket to pastrami in one day we start putting some love in our future pastrami by three-minute if you want to know more about trimming and made a specific video just check the link above once our brisket
stream we make our brine they're gonna turn our brisket into pastrami for this recipe we need one gallon of water between 8 and 10 teaspoon of Prague wine curing salt the dosage of sodium nitrates in my curing salt is 6% and then one cup of salt two cup
of brown sugar one cup of white sugar and three four cloves of garlic then a piece of cheesecloth we had occurred a couple pickling spice I also add some extras anistar bay leaf and cloves with our our pickle spice you know we're brined and we just steer it
making sure that all the sugar will melt we bring it to a boil that was still a little bit just we have to make sure that all the South the sugar is melting it doesn't really have to by only after the brand gets to a room temperature or
cold we're gonna inject our press ramen and that's the reason why we're gonna have a pastrami in such a short period of time we carefully proceed to inject every single inch of the brisket going with the grain to check the brisket abuse in a chop our injector if
you want to know more about it and made a video check the link above 1 gallon O'Brien should be offered to brisket after that we let it rest for one day preferably two after that we'll quickly gonna resolve our brisket with fresh water and we'll be ready for
seasoning for seasoning we need the 1/2 cup of coarse black pepper 1/2 cup of crack coriander and 2 tsp of garlic because our herb is very coarse we need a lot of monster to stick and then we proceed seasoning our pastrami just like a normal risk it last
thing left to do now is to smoke our brisket and we're going to a dear friend of mine but the barbecue Savage in Houston Texas as soon as I walk into the biblical savage cave I notices he was having a haircut right beside his pit this shows that
the man has a lot of dedication to the craft and he needs some professional help quality that I also have that's probably what we get along so today it's gonna be a pretty chill day with friends and while he's doing his own thing I'm gonna sneak one beef
tongue human pastrami in his smoker mother is not any smoker there is a fabulous 500 gallon mobile smoker and your fear a barbecue nerd you might want to check the link above our pastrami now has been in they cook for couple of hours let's let's go and check
it out I'm glad that the beef tank is doing all right we just let it ride our pastrami at 260 until rap time we're now going to check on it we're not going to spritz on it we're just gonna leave it alone the purpose of meat is suffered
enough we are now about a little over eight hours into the cook our pastrami has a nice color the fat cap is nice and soft and the internal temperature is about a hundred and seventy-five degrees Fahrenheit basically the pastrami is ready to be wrapped in foil and if
you use the seasoning that I just show you the bark is not gonna wash out I like to wrap the pastrami in foil because the meat being cured is only bit more stubborn than a normal brisket compared to butcher paper default creates more steam and more heats highly
needed when you cook up a strong and now we are eleven hour into the cook I was the drunk that I had to voice over myself and our pastrami is probably close to be ready but feeling the flats is really gonna tell me if the pastrami is ready
and this pastrami is about ready now like for a normal brisket we have to let it our pastrami cool down to a temperature or 155 160 and then we're gonna put our pastrami in a warmer at the same temperature for a few hours I will say at least
four we're finally ready to go back home thank you baby you Savage next time beers on me but now a religious moment of silence let the pastrami talk also the lean part looks pretty legit we all know that with the Fatih we're all champions and ladies and gentlemen
this is our shiny brisket pastrami on the side that put a little bit of salsa firmata and for all the ingredients and all the steps involved in this recipe I'm gonna give all the detail below into the description so in the recipe the high amount of sugar is
to balance that out the very pungent taste of the pink salt which I personally don't like it so they did the the flavor of the pastrami is intentionally tone it down a little bit because usually pastrami goes in sandwich goes in a lot of sauce and side and
suffer it is very rich sauce like salsa kanata sauerkraut and so forth so today will be all Texican a barbecue consulting don't forget to subscribe to my youtube channel support my youtube and i'll see you soon ciao [Music]
