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
Method
Meat Preparation
- 1
Brining the Brisket
In a large mixing bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and Cure #1 (if using). Mix thoroughly.
- 2
Coating the Brisket
Rub the spice mixture all over the beef brisket, ensuring it is evenly coated on all sides.
- 3
Refrigeration
Place the coated brisket in a large resealable plastic bag or a covered container. Refrigerate for 5 to 7 days, turning the brisket every couple of days to ensure even brining.
Smoking
- 4
Preheat the Smoker
On the day of smoking, preheat your smoker to 225°F (107°C) using your choice of wood chips (hickory or mesquite are popular).
- 5
Rinsing the Brisket
Remove the brisket from the refrigerator and rinse off the spice mixture under cold water. Pat it dry with paper towels.
- 6
Smoking the Brisket
Place the brisket in the smoker, fat side up. Smoke for approximately 6 to 8 hours or until it reaches an internal temperature of 190°F (88°C).
- 7
Resting the Meat
Once smoked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.