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Smoked Pastrami (From Scratch Version)
Introduce
Chef :
BillSmoked Pastrami (From Scratch Version)
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.
Ingredient
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
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
Cooking instructions
* Step 1
Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer.
* Step 2
Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop.
* Step 3
Remove from pan, roughly crush in a motar and pedastil.
* Step 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.
* Step 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.
* Step 6
In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice.
* Step 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.
* Step 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.
* Step 9
Now for the Rub. Combine all Rub ingredients. Mix well.
* Step 10
Coat Brisket with mustard by hand as a binder.
* Step 11
Pat on by hand as much of the Rub mixture as you see fit to use.
* Step 12
Plastic wrap completely, place in the refrigerator overnight.
* Step 13
The next day, Pre heat smoker to 250 degrees.
* Step 14
Place the brisket in smoker, for 2 hours.
* Step 15
After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe.
* Step 16
Continue smokeing until internal Temp is 200 degrees Fahrenheit.
* Step 17
Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices.
* Step 18
Slice as you please, I try to slice as thin as humanly possible.
* Step 19
Place slices between roll, add mustard and pickles.
* Step 20
For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds.
* Step 21
Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Beef Brisket(The Flat End)
coriander seed
black peppercorn
Mustard seed
red chili flakes
All Spice Berries,
whole cloves
ground ginger
ground mace
cinnamon
Bay leaves
water
ice
kosher salt
Sugar
pink curing salt
garlic
ground coriander
Garlic Powder
coarse black pepper
Paprika
Thyme
Onion Powder
mustard
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