Pastrami Recipe
Recipe information
Make Pastrami in just 16h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Brining Liquid
Preparation of Brine
1. Combine Ingredients
In a large pot, combine the water, coarse kosher salt, brown sugar, honey, and pickling spices. Heat over medium heat until the salt and sugar dissolve completely.
2. Cool the Brine
Remove the pot from heat and let the brine cool completely to room temperature.
Preparing the Beef
3. Trim the Brisket
Trim excess fat from the beef brisket, leaving about 1/4 inch of fat for flavor.
4. Mix Spices
In a spice grinder, combine coriander seeds and black peppercorns. Grind them to a coarse powder and mix with garlic powder, paprika, and curing salt.
5. Rub the Spice Mixture
Rub the spice mixture all over the brisket, ensuring it is well covered.
Brining the Beef
6. Combine Brisket and Brine
Once the brine has cooled, place the brisket in a large container or a zip-top bag and pour the brine over it, ensuring the brisket is fully submerged.
7. Refrigerate
Seal the container or bag and refrigerate for 5 to 7 days, turning the brisket every couple of days to ensure even brining.
Cooking the Pastrami
8. Preheat the Smoker
Preheat your smoker to 225°F (107°C).
9. Remove Brisket from Brine
After brining, remove the brisket from the brine, rinse it under cold water, and pat it dry with paper towels.
10. Smoke the Brisket
Place the brisket in the smoker and smoke for about 6 to 8 hours, or until it reaches an internal temperature of 195°F (90°C).
11. Rest the Pastrami
Remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing.
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