Pastrami Recipe

Pastrami Preparation

1. 1

   Brining the Brisket

   In a large bowl, combine water, salt, brown sugar, Cure #1, and mix until dissolved. Place brisket in a large resealable bag and pour the brine over it. Seal the bag and refrigerate for at least 5 days, turning the bag daily.

2. 2

   Preparing the Rub

   After brining, remove the brisket and pat it dry. In a bowl, mix black pepper, coriander seeds, garlic powder, paprika, mustard seeds, and rub the mixture evenly over the brisket.

3. 3

   Smoking the Brisket

   Preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes, then drain. Place the brisket in the smoker and add the wood chips. Smoke for about 6 hours, or until the internal temperature reaches 190°F (88°C).

4. 4

   Resting and Slicing

   Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. Slice against the grain and serve hot.