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Made-From-Scratch Pastrami Brisket

Made from scratch pastrami brisket is perfect for sandwiches. Learn how to make delicious pastrami brisket in a smoker with this step-by-step recipe.

5 mins

6 days 30 mins

9 hrs 15 mins

6 days 9 hrs 50 mins

4 pounds Certified Angus Beef^® brisket flat
3 quarts water, divided
3/4 cup packed brown sugar
2/3 cup kosher salt
1 tablespoon curing salt, Instacure #1 (also known as Prague powder or saltpeter)
2 teaspoons whole coriander seeds
2 teaspoons yellow mustard seeds
2 teaspoons black peppercorns
1 teaspoon red chili flakes
1 cinnamon stick, crushed in pieces
8 whole allspice berries
3 bay leaves, hand crushed
2 tablespoons ground black pepper

In a large stockpot combine 1 1/2 quarts1 1/2 l water, brown sugar, kosher salt, Instacure, coriander, mustard seeds, peppercorns, chili flakes, cinnamon, allspice and bay leaves. Bring to a boil to dissolve salt and sugar. Remove from heat. Add remaining 1 1/2 quarts of water in the form of ice and water to chill brine quickly. Cool to below 40°F4°C.
Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every 2 days.
Prepare smoker to a low temperature (200-225°F93-107°C) with wood like apple and hickory.
Remove brisket from brine and rinse; discard brine. Season evenly on all sides with ground pepper.
Smoke on low for 7 hours until brisket’s internal temperature reaches 150°F66°C. Wrap pastrami with two large sheets of aluminum foil and continue cooking until internal temperature reaches 185°F85°C, approximately 2 hours.
Allow pastrami brisket to rest 30 minutes, remaining wrapped. Slice thinly against the grain to serve.

Calories: 561cal total

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