About this recipe
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.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Braise.
Keywords
pastrami brisket recipe, how to make pastrami from brisket, brisket recipe
Serves 8-10
1/ 6
In a large stockpot combine 1 1/2 quarts (1.4 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 (1.4 liters) of water in the form of ice and water to chill brine quickly. Cool to below 40°F (4°C).
2/ 6
Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every 2 days.
3/ 6
Prepare smoker to a low temperature of 200-225°F (93-107°C) with wood like apple and hickory.
4/ 6
Remove brisket from brine and rinse; discard brine. Season evenly on all sides with ground pepper.
5/ 6
Smoke on low for 7 hours until brisket's internal temperature reaches 150°F (65°C). Wrap pastrami with two large sheets of aluminum foil and continue cooking until internal temperature reaches 185°F (85°C), approximately 2 hours.
6/ 6
Allow pastrami brisket to rest 30 minutes, remaining wrapped. Slice thinly against the grain to serve.
