Recipe of Quick Brisket Pastrami

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, brisket pastrami. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brisket Pastrami is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Brisket Pastrami is something that I’ve loved my whole life. They’re nice and they look wonderful.

Bring to a boil to dissolve salt and sugar. For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap. Pastrami may be devoured in a fraction of the time it takes to cure and smoke a beef brisket, but after one bite of homemade pastrami, you'll agree that the wait was worth it. Please refresh your page or try again later.

To begin with this particular recipe, we must prepare a few ingredients. You can have brisket pastrami using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Brisket Pastrami:

1. Make ready 10 lb corned beef brisket
2. Take 1/2 cup Hey Grill Hey beef rub
3. Take 2 tbsp Coleman's mustard powder
4. Make ready 1 tbsp ground coriander
5. Get 2 tbsp white sugar
6. Get 2 tbsp granulated garlic
7. Make ready 1 tbsp onion powder
8. Make ready Fresh cracked black pepper
9. Get Water

Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. The first step for my Smoked Brisket Pastrami recipe was to come up with a Brine. The basics of a pastrami brine include salt, sugar, and spices; but the most important part is the pink curing salt.

Instructions to make Brisket Pastrami:

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.

The first step for my Smoked Brisket Pastrami recipe was to come up with a Brine. The basics of a pastrami brine include salt, sugar, and spices; but the most important part is the pink curing salt. Rinse the brisket, and then submerge it in the brine. 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.

So that’s going to wrap it up for this exceptional food brisket pastrami recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!