Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, brisket pastrami. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brisket Pastrami is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Brisket Pastrami is something which I have loved my whole life.
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! Pastrami is cured beef brisket, applied with a layer of spices and seasoning. It is brined, seasoned, and then either slow smoked or steamed.
To get started with this particular recipe, we must first prepare a few components. You can have brisket pastrami using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brisket Pastrami:
- Take 10 lb corned beef brisket
- Take 1/2 cup Hey Grill Hey beef rub
- Take 2 tbsp Coleman's mustard powder
- Take 1 tbsp ground coriander
- Make ready 2 tbsp white sugar
- Take 2 tbsp granulated garlic
- Prepare 1 tbsp onion powder
- Make ready Fresh cracked black pepper
- Prepare Water
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.
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.
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. Pastrami can be made from beef, mutton, even turkey. The more well-known New York style pastrami is usually made from beef, usually a large flat piece of brisket ideally from the navel end. I used a flat piece of lean brisket with most of the fat trimmed off.
So that’s going to wrap this up with this exceptional food brisket pastrami recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
