{"id":4989,"date":"2021-11-24T09:43:14","date_gmt":"2021-11-24T15:43:14","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=4989"},"modified":"2021-11-24T09:43:14","modified_gmt":"2021-11-24T15:43:14","slug":"marinating-beef-brisket-for-pastrami","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/barbecue\/marinating-beef-brisket-for-pastrami\/","title":{"rendered":"Marinating Beef Brisket for Pastrami"},"content":{"rendered":"\n
\"Brisket<\/a>
Beef brisket marinating for pastrami<\/figcaption><\/figure><\/div>\n\n\n\n

On my birthday weekend we got inspiration from Guy Fieri and the ‘Finger Lickin’ Food<\/a>‘ Season 23, Episode 9 of Diners, Drive-Ins, & Dives, where he featured a segment on and Atlanta, GA Wrecking Bar Brew Pub Restaurant<\/a>. I was impressed with how they made their own in-house pastrami using beef brisket and brining\/marinating it for several days. This got me hankering for a pastrami melt sandwich and since I’ve never made my own pastrami I was inspired to find a recipe for getting my own. <\/p>\n\n\n\n

This lead me to a search for a smoked pastrami recipe and I found one in Steven Raichlen’s book ‘Project Smoke<\/a>‘, on page 72. He has an online version of the recipe ‘Home-Smoked Pastrami<\/a>‘, from his Barbecue Bible series. The recipes differ a bit, I’m using the one from the book that calls for 12-days of brining in a solution of water, kosher salt, pink curing salt, a halved onion, and whole garlic cloves. The image was taken about mid-way through the brining process, I’m scheduled to smoke the meat on Sunday, 11\/28. Not sure what wood I’ll use, but the recipes calls for 14 hours in the meat smoker.<\/p>\n","protected":false},"excerpt":{"rendered":"

On my birthday weekend we got inspiration from Guy Fieri and the ‘Finger Lickin’ Food‘ Season 23, Episode 9 of Diners, Drive-Ins, & Dives, where he featured a segment on and Atlanta, GA Wrecking Bar Brew Pub Restaurant. I was impressed with how they made their own in-house pastrami using beef brisket and brining\/marinating it […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[226],"tags":[212,2144,1235],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4989"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=4989"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4989\/revisions"}],"predecessor-version":[{"id":4992,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/4989\/revisions\/4992"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=4989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=4989"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=4989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}