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Melissa McCart Debuts in Washington City Paper


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So much for pastrami not being made in-house: Anda takes a whole brisket and brines it for about a week with about twenty things including cinnamon, coriander, vanilla, salt, pepper and juniper. Then comes a dry rub with 50-50 coriander and black pepper, followed by six hours in the smoker. The brisket is then slow-roasted at 200 degrees, and after about three hours is checked for doneness
Which is essentially the exact same recipe included in Ruhlman's book on charcuterie and easy enough for the home cook to reproduce with acceptable results. The best part is that you don't need any special temperature/humidity controlled environment to pull this off. All the guess work is gone and the only thing that requires any skill (for the home cook) is keeping the smoking temperature down low enough to get maximum smoke on the brisket.

Good article, Melissa!!

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