Be a Meat Master and Elevate Your Brisket! | Making Pastrami at Home
A well cooked brisket is hard to beat…but…cure/pickle it for a week before you cook it, transform it into amazing pastrami and you have a dish that your guests will be talking about for months!
Ingredients
Brine ingredients:
2 gallons of distilled water
1 lb of course kosher salt
4 t Prague powder #1
8-10 T of pickling spices
4 T brown sugar
10 cloves of peeled and smashed garlic
1. Mix the above ingredients together and stir until the salt is fully dissolved.
2. Place a 10-15 pound brisket (try to find the thinnest brisket you can get) into a non-reactive container and cover with the brine.
3. Place the container in a refrigerator, or in a cooler with plenty of ice.
4. Let the brisket sit for 7 days. Each day, flip the brisket and stir the brine to reincorporate any settled ingredients.
5. Remove the brisket from the brine and rinse out the container.
6. Place the brisket back into the container and add enough distilled water to cover the beef. Place back in the refrigerator/cooler for 24 hours.
Rub ingredients:
1/2 t whole yellow or white mustard seeds
1 T course ground black pepper
1 T coriander powder
1 T brown sugar
1 T smoked paprika
2 t garlic powder
2 t onion powder
1/2 t mustard powder
1. Partially crush the black peppercorns, coriander seeds and mustard seeds in a mortar and pestle.
2. Mix all the remaining ingredients together.
3. Remove the brisket from the water, pat dry, place on a drying rack on a baking sheet.
4. Apply all of the rub to both sides of the brisket.
5. Return the brisket with the rub applied to the cooler/refrigerator for 24 hours.
Smoking the pastrami:
1. Preheat your smoker to 350F. Once the smoke has a clean quality, place your brisket on the top shelf.
2. Once your brisket hits 160-165F internal temperature, remove it from the smoker and wrap it in butcher paper coated with a generous amount of beef tallow (Wagyu if you have it…we get our from Amazon) and return to the smoker until the internal temperature reaches 200-205F.
3. Remove them from the smoker, place wrapped brisket into a foil pan. Insert the foil pan in a towel lined cooler allowing to rest for 3-6 hours. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
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