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Ingredients
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Beef Pastrami
Mustard Ale Sauce
Method
Beef Pastrami Preparation
- 1
Brining the Brisket
In a mixing bowl, combine coarse black pepper, coriander seeds, paprika, garlic powder, onion powder, brown sugar, salt, and Instacure #1. Mix well. Rub this mixture all over the beef brisket, ensuring all sides are covered. Place the brisket in a large resealable plastic bag or a non-reactive container. Refrigerate for at least 5 days, turning the brisket every day.
- 2
Smoking the Brisket
After the brisket has cured for 5 days, remove it from the refrigerator, rinse it under cold water to remove excess cure, and pat it dry with paper towels. Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
- 3
- 4
Slicing
Slice the pastrami thinly against the grain to serve.
Mustard Ale Sauce Preparation
- 5
Making the Sauce
In a saucepan over medium heat, combine Dijon mustard, ale, honey, Worcestershire sauce, and black pepper. Stir well and bring to a simmer. Cook for about 5-7 minutes, stirring frequently until the sauce thickens slightly.
- 6
Serving
Serve the sliced pastrami with the mustard ale sauce drizzled on top or on the side for dipping.
