Pastrami Recipe
Make Pastrami Recipe in just 16h 48m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Preparation
Smoking and Cooking
Method
Meat Preparation
- 1
Brining the Beef
In a large bowl, combine kosher salt, brown sugar, garlic powder, onion powder, and pink curing salt. Mix well. Slowly add water, stirring until the salts and sugar are dissolved. This is your brine.
- 2
Submerging the Brisket
Place the beef brisket in a large zip-top bag or a non-reactive container. Pour the brine over the brisket, ensuring it is completely submerged. Seal the bag or cover the container tightly.
- 3
Refrigeration
Refrigerate the brisket in the brine for 5 to 7 days, turning it every day to ensure even curing.
- 4
Preparing the Spice Rub
Once brining is complete, remove the brisket from the brine and rinse it under cold water. Pat it dry with paper towels. In a separate bowl, mix the coarse black pepper and coriander seeds to create the spice rub.
- 5
Applying the Rub
Generously apply the spice rub all over the brisket, pressing it in to adhere well.
Smoking and Cooking
- 6
Preparing the Smoker
Preheat your smoker to 225°F (107°C). If using wood chips, soak them in water for at least 30 minutes before using.
- 7
Smoking the Brisket
Place the brisket in the smoker, fat side up. Add the soaked wood chips to the smoker box or directly on the coals. Smoke the brisket for approximately 6 to 8 hours, or until it reaches an internal temperature of 195°F (90°C).
- 8
Resting
Once the brisket is done, remove it from the smoker and wrap it in butcher paper or aluminum foil. Let it rest for at least 30 minutes before slicing.
- 9
Slicing and Serving
Slice the pastrami against the grain into thin slices. Serve it on rye bread with mustard, or enjoy it on its own.