Brisket Pastrami

Name: Brisket Pastrami
Cuisine: American
Ingredients: 10 lb corned beef brisket; 1/2 cup Hey Grill Hey beef rub; 2 tbsp Coleman's mustard powder; 1 tbsp ground coriander; 2 tbsp white sugar; 2 tbsp granulated garlic; 1 tbsp onion powder; Fresh cracked black pepper; Water

jason williams @ThePrancingPig

Columbus, Ohio Area

Brisket Pastrami

jason williams @ThePrancingPig

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Ingredients

10 lbcorned beef brisket
1/2 cupHey Grill Hey beef rub
2 tbspColeman's mustard powder
1 tbspground coriander
2 tbspwhite sugar
2 tbspgranulated garlic
1 tbsponion powder
Fresh cracked black pepper
Water

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Steps

1

Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water.
2

Change the water every 4-6 hours and do that a minimum of 3 times.
3

Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this!
4

Drain the brisket and pat dry.
5

Get the smoker heating you to 275° I used natural lump charcoal and post oak.
6

Coat all sides of the corned beef with the mixed spices. Use a pepper mill and completely coat with a layer of cracked black pepper.
7

Once the smoker is to temp put the brisket on.
8

Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper.
9

Once internal temp hits 200° to 204° ~it depends on where it finishes and pull it to rest. Mine stalled out at 203° so I pulled it then. It took me a total of 12.5 hours to heat that temp.
10

Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut.

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Cooksnaps

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jason williams @ThePrancingPig

on April 05, 2020 01:04

Columbus, Ohio Area

I have always been in love with flavor combinations even before I was allowed to use the stove by myself. I would come home from school and test out what was on hand with what I could maybe cook in the microwave. Little did I know I was starting down a life long journey of exploring flavors and recipes that I love and share with the people I care the most about.https://www.instagram.com/theeclecticcook/https://pin.it/vuncaiso65qrkl