Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, brisket pastrami. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Homemade Pastrami from Brisket - The Cure. 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!
Brisket Pastrami is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Brisket Pastrami is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook brisket pastrami using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Brisket Pastrami:
- Get 10 lb corned beef brisket
- Get 1/2 cup Hey Grill Hey beef rub
- Prepare 2 tbsp Coleman's mustard powder
- Prepare 1 tbsp ground coriander
- Get 2 tbsp white sugar
- Prepare 2 tbsp granulated garlic
- Prepare 1 tbsp onion powder
- Prepare Fresh cracked black pepper
- Prepare Water
The pastrami will keep, covered and chilled, for up to a week. Pastrami is a New York deli classic, usually made with brisket soaked in brine for days, even weeks. Even for a slow-cook devotee this is too long, so this recipe uses a dry salt rub to 'cure' the beef before smoking to give the pastrami its unique flavour. Slice thinly against the grain to serve.
Instructions to make Brisket Pastrami:
- 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.
- Change the water every 4-6 hours and do that a minimum of 3 times.
- 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!
- Drain the brisket and pat dry.
- Get the smoker heating you to 275° I used natural lump charcoal and post oak.
- Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper.
- Once the smoker is to temp put the brisket on.
- Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper.
- 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.
- 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.
Even for a slow-cook devotee this is too long, so this recipe uses a dry salt rub to 'cure' the beef before smoking to give the pastrami its unique flavour. Slice thinly against the grain to serve. The basic method for making pastrami from scratch is to start with a mostly trimmed beef brisket. If you buy a trimmed brisket at the store or from your local butcher, it will have no layer of fat on it. When you cut into the meat it will have that rose red appearance from the cure.
So that’s going to wrap it up with this exceptional food brisket pastrami recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
