Snapguide

How to make smoked cured pastrami in the alto-shaam ctp

Make Smoked Cured Pastrami in the Alto-Shaam CTP

10
STEPS
INGREDIENTS

Cure your brisket for 14 days submerged in the brine with weighted plates. Use a corned beef brine recipe.

Once brined, dry overnight in the walk-in cooler on a sheet tray with an icing grid.

Pat down brisket with a peppercorn & coriander rub until fully covered.

Soak wood chips for 10-15 minutes and place into the combi smoker box. Attach the smoker box inside the oven. No need to have an ice pan.

Create the following recipe into the Alto-Shaam CTP combi.

Step 1: Cold smoke for 1 hour.

Step 1: Cold smoke for 1 hour.

Step 2: Conv. 250F (121C) for 30 min. 80% fan

Step 2: Conv. 250F (121C) for 30 min. 80% fan

Third step: Combi 225F (107C) to 175F (79C) probe internal 80% fan.

Third step: Combi 225F (107C) to 175F (79C) probe internal 80% fan.

Fourth step: Steam overnight 160F (71C) --:-- continuous, 20% fan.

Fourth step: Steam overnight 160F (71C)  --:-- continuous, 20% fan.

Slice and serve with homemade sauerkraut and yellow mustard!

  • 13.0lb Brisket
  • Corned beef brine
  • Peppercorn & coriander rub