MORTONS STEAK RECIPE RECIPES

Name: Homemade Pastrami from Brisket – The Cure
Prep time: 30 min
Ingredients: 1 Packer brisket ((A flat or trimmed version is fine)); 2 TBS Pickling spice ((store-bought)); 1 gallon Water cold; 1 tablespoon Curing salt #1 ((heaping)); 3/4 cup Coarse kosher salt ((Morton's)); 1/2 cup Brown sugar ((dark recommended))

HOMEMADE PASTRAMI FROM BRISKET - LEARN TO SMOKE MEAT …

Homemade Pastrami from Brisket - Learn to Smoke Meat … image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories Entree Main

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

Trim the Brisket
Make the Curing Brine
Toast the Pickling Spices
Begin the Cure
The Wait

SMOKED PORK STEAKS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS

Smoked Pork Steaks - Learn to Smoke Meat with Jeff Phillips image

If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Dry brined, seasoned with my original rub (purchase recipes here) and then smoked for about 2.5 hours. Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended.

Provided by Jeff Phillips

Categories Entree

Prep Time 5 minutes

Cook Time 150 minutes

Yield 6

Number Of Ingredients 4

Ingredients

Pork steaks ((1 per person*))
Kosher salt ((Morton))
Jeff's Original rub
Jeff's Barbecue Sauce

Steps:

Lay the pork steaks on a cookie sheet or pan.
Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. Place the steaks in the fridge uncovered for 3 hours.
Rinse the steaks under cold water to remove any residual salt.
Season both sides of the meat with Jeff's original rub.
Set up the smoker for cooking at about 225°F with indirect heat. Use the water pan if you have one.
Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center.
About 30 minutes before they are finished, you can sauce them if you like. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side.
Rest under loose foil for about 10 minutes before serving.

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