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SMOKED PASTRAMI - A BEGINNER'S GUIDE

INGREDIENTS

• beef brisket • kosher salt • brown sugar • corned beef spices  • pink curing salt • small onion • bay leaves • garlic  • peppercorns

CRUST  INGREDIENTS

• peppercorns • coriander seeds • mustard seeds •  corned beef spices 

PREPARE BRINE

• Mix brine ingredients together until the sugar and salt dissolve. Allow the mixture to cool.

STEP 1

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• Place the brisket in the brine for 5 days, turning the brisket daily.

STEP 2

• After 5 days, remove the brisket from the brine and rinse it off. Soak the brisket in cold water for 8-hours or overnight.

STEP 3

• Toast the crust ingredients in a hot pan until fragrant. Coarsely grind the spices using a spice grinder.

STEP 4

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• Coat brisket completely with the spice rub and place it on a rack over a tray, refrigerate overnight.

STEP 5

• Turn the smoker on and fill with pellets. Set the temp to 225° F.

STEP 6

• Place the brisket directly on the grill and insert the probe into the thickest part. Set the probe to 160°F.

STEP 7

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• When the brisket reaches 160°F  ( 2 ½ hours), remove from grill.

STEP 8

• Pour water into a pan and top with a rack. Add the brisket, making sure it's not sitting in water.

STEP 9

• Place the sealed pan on the grill and re-insert the probe. Set the probe temperature to 200° F.

STEP 10

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• When the pastrami is ready, remove from the smoker. Rest pastrami for 30 minutes. Slice into thin slices against the grain. Enjoy!

STEP 11

Serve with Chipotle Smoked Mac and Cheese!

FULL RECIPE  & EXPERT TIPS