Good pastrami should be fatty and have a peppery rub. Let us show you on this homemade recipe how to get the brisket into a Smoked Brisket Pastrami that has that perfect bite.
You Will Need
- 1 whole brisket – 10lbs
- Ziploc Bag
- Big Plastic Container
- Brine Solution (recipe below)
- Pastrami Seasoning
The Brine Solution
- 1 gallon water
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/4 cup Pickling Spice
- 5-6 cloves of Garlic smashed
- 2 teaspoons of Pink Curing Salt #1
Get a large stock pot going over medium heat. Add 1/2 gallon of water to the pot along with the salt, sugar, and pink salt. Bring it to a simmer to dissolve everything and add the pickling spices and crushed garlic. Allow it to simmer for a few minutes just to make sure everything is dissolved and then remove it from the heat. Add the remaining water and allow it to cool.
- 1/2 cup Corse Ground Black Pepper
- 1/4 cup Raw Sugar
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Granulated Onion
Mix ingredients altogether. You can use a jar for mixing the ingredients.
For the Brisket, you will need to trim the excess fat for the brine to really soak into it.
Once you have the trim the brisket and you have the brine ready, put the brisket in the ziploc bag that is put inside the container to prevents leaks. Pour the brine solution over it making sure it’s fully submerged, then get all the air out of the bag. Instead of running the ziploc try to use a zip tie.
Everyday, go flip the brisket around carefully to not get the liquids spill out of the bag. Do this for 6 days.
Then, on the 6th day remove the brisket out of the bag and pat it dry using a paper towel, getting any of the excess seasoning off. Place it in a wire rack and put it back in the refrigerator overnight to dry out.
Now it’s all ready to be cook.
Starting on the fat side, season the brisket liberally to have a pretty good crust on it. Flip it over and do the same on the other side. Leave it for couple of minutes to get the seasoning melt into the brisket.
Prepare the smoker and set it up around 275 to 300 degrees, you can use any kind of pit.
Place the Brisket on the pit and add pecan wood to the fire for smoke, you can use any kind of wood. After 2 hours, check the brisket, make sure to add a stick of wood every 45 minutes to maintain the right temperature and the smoke. After another 3 hours, remove the Brisket from the pit, wrap it using a butcher paper. Tuck it and roll it up tight.
Before putting it back on the pit, put a probe in it through the paper about halfway down in the brisket. Put it back in the pit and make sure to maintain the right temperature. Cook it until the internal temperature reaches 204 degrees.
Once it reach the right internal temperature, remove it from the pit and let it rest inside a dry cooler for about 2 hours and it’s ready for a perfect bite.