Pastrami Recipe
Make Pastrami Recipe in just 20h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Brine
Cooking
Method
Preparing the Brine
- 1
Mix the Brine Ingredients
In a large pot, combine water, brown sugar, salt, and pickling spices. Stir until the sugar and salt are completely dissolved.
- 2
Cool the Brine
Remove the pot from heat and let the brine cool to room temperature.
Preparing the Meat
- 3
Prepare the Beef Brisket
Trim excess fat from the beef brisket, leaving about a quarter-inch layer for flavor.
- 4
Mix the Spice Rub
In a spice grinder, combine black peppercorns, coriander seeds, and garlic cloves. Grind into a coarse powder.
- 5
Apply the Cure
Rub the Cure #1 spice mix all over the brisket, making sure to cover all sides.
Brining the Meat
- 6
Submerge the Brisket
Place the brisket into a large container and pour the cooled brine over it, ensuring it is fully submerged.
- 7
Brine the Meat
Cover the container and refrigerate for 5 to 7 days, flipping the brisket every couple of days.
Smoking the Pastrami
- 8
- 9
Smoke the Brisket
Remove the brisket from the brine and rinse under cold water. Pat it dry with paper towels. Place in the smoker with soaked wood chips and smoke for about 6 to 8 hours, or until it reaches an internal temperature of 190°F (88°C).
- 10
Rest and Slice
Once smoked, remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing against the grain.
