Brisket Pastrami

Introduce

Chef :

jason williams

Brisket Pastrami

Ingredient

10 lb

Cooking instructions

* Step 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.

* Step 2

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

* Step 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!

* Step 4

Drain the brisket and pat dry.

* Step 5

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

* Step 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.

* Step 7

Once the smoker is to temp put the brisket on.

* Step 8

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

* Step 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.

* Step 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.