21 Nov Pit Master Jedi’s Moo Mami Pastrami
[Total: 10 Average: 3.6/5]
Prep Time: 0.5 Hours
Total Time: 11 Hours
Servings 12 Person(s)
For the brine
- 250g Sea Salt
- 75g Soft Brown Sugar
- 1tbs Prague Powder
- 2tbs Garlic Powder
- 2tbs Onion Powder
- 1tbs Black Pepper
- 1tbs Paprika
You will also need:
- 3Kg Brisket Point (Trimmed)
- Angus & Oink Moo Mami Seasoning
Get a large pan and add 1 litre of water, add the cure and gently bring to a boil. Stir until all ingredients have disolved. Set aside and allow to cool.
Once cooled prepare your vacpac bag or if you dont have a vacpac machine a large dish big enough for the brisket. Add the brisket to the bag and pour in the ingredients. Seal the bag and place in the fridge.
Leave the brisket for 7 day’s, rotate the brisket each day and gently rub through the bag.
After 7 days remove the brisket and wash. At this point i submerge my brisket in cold water and leave for about 2 hours (change the water every 30 mins).
Remove the brisket from the water and pat dry.
Here’s the tasty part!!
Generously cover both sides of the brisket in A&O Moo Mami and place back in the fridge uncovered for 3 days.
After 3 days remove the brisket from the fridge and add another layer of Moo Mami.. dont skip this part its another layer of fabulous flavour!
Set the smoker for indirect cooking at 110c. Cook for about 7 hours or until internal temp hits 75c. At this point you can either add a roasting tin filled 3/4 full with water to the smoker to gently steam your brisket or wrap in peach paper like i did. Cook for a further 3 hours or until internal temp hits 96c. Remove from the smoker and slice! Tastes fantastic hot and cold.
For extra flavour add some A&O Rampant Angus for a tasty pastrami Samich with a tasty kick!
Find more of the PitMaster Jedi’s awesome recipes and blog here at: www.pitmasterjedi.com