Smoked Pastrami (From Scratch Version)

Name: Smoked Pastrami (From Scratch Version)
Cuisine: American
Ingredients: 6-10 Lb Beef Brisket(The Flat End); 2 tbsp coriander seed; 2 tbsp black peppercorn; 2 tbsp mustard seed; 1 tbsp red chili flakes; 2 tbsp all-spice berries; 1 tbsp whole cloves; 1 tbsp ground ginger; 1 tbsp ground mace; 1 stick cinnamon; 2 bay leaves; 1 gallon water; 1 gallon ice; 1 1/2 cups kosher salt; 1 cup sugar; 4 tsp pink curing salt; 10 cloves garlic; 1/2 cup ground coriander; 1/3 cup garlic powder; 1/2 cup coarse black pepper; 2 tbsp paprika; 2 tbsp thyme; 1 tbsp onion powder; as needed mustard

Bill @Bill

Colorado

This is the from scratch version. See my recipe list for the Dirty version. This version takes 8 days to make. You will love these sandwiches! Well worth the time.

Bill @Bill

Colorado

This is the from scratch version. See my recipe list for the Dirty version. This version takes 8 days to make. You will love these sandwiches! Well worth the time.

Saved

Ingredients

6-10 LbBeef Brisket(The Flat End)
For The Pickling Spice Mix:
2 tbspcoriander seed
2 tbspblack peppercorn
2 tbspmustard seed
1 tbspred chili flakes
2 tbspall-spice berries
1 tbspwhole cloves
1 tbspground ginger
1 tbspground mace
1 stickcinnamon
2bay leaves
For The Brine:
1 gallonwater
1 gallonice
1 1/2 cupskosher salt
1 cupsugar
4 tsppink curing salt
10 clovesgarlic
The Rub:
1/2 cupground coriander
1/3 cupgarlic powder
1/2 cupcoarse black pepper
2 tbsppaprika
2 tbspthyme
1 tbsponion powder
The Binder:
as neededmustard

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Steps

1

Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer.
2

Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop.
3

Remove from pan, roughly crush in a motar and pedastil.
4

Place in a bowl and add the remaining pickling spices. Break up the cinnamon stick and bay leaves add to it, mix spices well.
5

Now to make the brine. In a large pot add the water, both salt, garlic, all the pickling spices and Sugar. Mix well. Bring to boil and remove from heat. Set aside.
6

In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice.
7

Once Brine is cool, place Brisket in tub. Making sure Brine is cool. Cover with plastic wrap. Place lid on tub. Place tub in refrigerator. Let cure in refrigerator for 7 days.
8

After 7 days remove Brisket from tub, discard Brine. Throughly wash Brisket in water to remove the salty Brine. Pat dry with a towel.
9

Now for the Rub. Combine all Rub ingredients. Mix well.
10

Coat Brisket with mustard by hand as a binder.
11

Pat on by hand as much of the Rub mixture as you see fit to use.
12

Plastic wrap completely, place in the refrigerator overnight.
13

The next day, Pre heat smoker to 250 degrees.
14

Place the brisket in smoker, for 2 hours.
15

After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe.
16

Continue smokeing until internal Temp is 200 degrees Fahrenheit.
17

Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices.
18

Slice as you please, I try to slice as thin as humanly possible.
19

Place slices between roll, add mustard and pickles.
20

For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds.
21

Enjoy!

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Cooksnaps

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Bill @Bill

on August 01, 2020 16:16

Colorado

. Check out my recipes as I add them. I bake, cook many types of food and I love to Smoke beef and pork. I use an offset wood smoker with an Bluetooth digital thermometer. If im feeling lazy I just go to my son's house and use his Traeger Grill. 😁 Fire and forget is boring LoL but yummy also. As the saying goes, " It's hot, brown and lots of it". I'm also working on a small cookbook for family. ❤️