#5 Pastrami Recipe
A hearty sandwich stacked with flavorful pastrami, served on fresh bread and complemented with tangy mustard.
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Ingredients
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Pastrami Ingredients
Method
Preparation Directions
- 1
Brine the Beef
In a large bowl, mix together kosher salt, brown sugar, minced garlic, and water to create a brine. Make sure the salt and sugar dissolve completely. Submerge the beef brisket in the brine and refrigerate for at least 5 days, turning occasionally.
- 2
Prepare the Spice Rub
After brining, remove the brisket and rinse it under cold water. Pat dry with paper towels. In a bowl, combine the coarse black pepper, coriander seeds, black peppercorns, mustard seeds, and crushed red pepper flakes.
- 3
Apply Spice Rub
Rub the spice mixture all over the brisket, ensuring it is evenly coated. Wrap the brisket tightly in plastic wrap and refrigerate for another 5 days.
- 4
Smoke the Pastrami
Preheat your smoker to 225°F (107°C). If using, add liquid smoke to the wood chips for enhanced flavor. Smoke the brisket for about 6 to 8 hours or until it reaches an internal temperature of 195°F (90°C).
- 5
Rest and Slice
Once smoked, let the pastrami rest for at least 30 minutes before slicing. Serve on rye bread with mustard or your choice of toppings.
