Project Smoke

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WHAT ELSE: When serving

the pastrami hot, cut it into

Vi-inch-thick slices. When

serving cold, slice it paper-

thin—preferably on a meat

slicer. You don't really need

a sauce or condiment, but I

wouldn’t say no to horseradish

mustard.

smoking the ribs. (Note: You don’t need

to do this on a ceramic cooker.) Add the

wood as specified by the manufacturer.

f 3. Make the rub: Place the peppercorns,

coriander seeds, mustard seeds, brown

sugar, and ginger in a spice mill and

grind to a coarse powder, running the

machine in short bursts, working in

batches as needed. The final rub should

feel gritty like coarse sand.

f

?

6. Place the pastrami fat side up in the
   smoker, directly on the rack. Smoke
   the pastrami until crusty and black
   the outside and cooked to 175°F on an
   instant-read thermometer, 7 to 8 hours.

! on

4. Drain the brisket, rinse well under
   cold running water, and blot dry with
   paper towels. Place it on a rimmed
   baking sheet or in a roasting pan and
   thickly crust it on all sides with the rub.
   7. Wrap the pastrami in butcher
   paper.Return^ it^ to^ the^ smoker.
   Continue cooking until the internal
   temperature is 200°F and the meat is
   tender enough to pierce with a gloved
   finger or wooden spoon handle, an
   additional 1 to 2 hours, or as needed.
   (You’ll need to unwrap it to check it.)


5. Set up your smoker following
   the manufacturer’s instructions and
   preheat to 225° to 250°F. If your
   smoker has a water pan, fill it with
   water or beer to a depth of 3 inches.
   If it doesn’t have a water pan, fill
   an aluminum foil pan with water or
   beer to a depth of 3 inches and place
   it below the rack on which you’ll be

i

8. Transfer the wrapped pastrami
   to an insulated cooler and let rest
   for 1 to 2 hours. Unwrap and slice
   crosswise (across the grain) for serving.

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SMOKED BEEF TENDERLOIN

U eed a wow dish in a hurry? Smoke a whole beef tenderloin. Yes, it s YIELD:^ Serves^8

ll expensive, but it’s quick and easy to prepare, and it brings most beef

addicts to immediate intoxication.

But you can’t smoke beef tenderloin the way you wo

tough, fatty cuts. Tenderloin demands a sizzling crust with a blood-rare or

medium-rare center. Enter the so-called reverse-sear method (see box, page

83), where you partially cook the beef by slow-smoking at a low temperature,

then finish it over a screaming hot fire. Ideally you 11 have a dual functio

(that both smokes and grills), but I’ve included workarounds if you

METHOD: Reverse sear

(smoking, then grilling)

uld brisket or other PREP^ TIME:^5 minutes^1

i

SMOKING TIME: 45 to 60

minutes i

GRILLING TIME: 6 to 10

minutes I

smoker

don’t.

beef | 75