◈ Home • Recipes • Snippets

Pastrami

Date:
Feb. 8, 2025, 3:12 p.m.

Topics:
beef

See Rye Bread and Mustard recipes for making the whole sandwich.

Brine

Ingredients

  • 125 g salt
  • 50 g sugar
  • 15 g pink salt
  • 4 garlic cloves, smashed
  • 8 –10 g black peppercorns
  • 10 g mustard seed
  • 5 –6 bay leaves
  • 10 g coriander seed
  • 1 sm pinch ground clove or 4 whole cloves
  • 1000 g water
  • 1000 g ice
  • 6 lb brisket, flat cut, roughly 2¾ kg

Instructions

  1. Combine dry ingredients and water in a large pot over high heat for 10 mins.
  2. Cut brisket into 2 equal pieces.
  3. Add to large 8 qt container with cooled brine.
  4. Cover and refrigerate for 7 days.

Rub

Ingredients

  • 50 g whole black peppercorn, toasted
  • 50 g whole coriander, toasted
  • 50 g salt
  • 50 g sugar
  • 10 g garlic powder
  • 3 –4 g chili flake

Instructions

  1. Blend rub ingredients on high for 5-10 seconds to a coarse grind.
  2. Lay ½ C of the rub onto a sheet tray.
  3. Lay brisket halves on top.
  4. Sprinkle rub on top and sides of meat.
  5. Smoke for about 6 hours, flipping halfway through.
  6. Cover in 2-3 layers of foil and cook in 300F oven for 8-9 hours.