Homemade Beef Brisket Pastrami
With a little patience and dedication, a nice cut of beef brisket can easily turn into a delicious peppery spiced piece of pastrami. Experiment with a good coating of Pastrami Rub Blend to get that nice deli-style flavor. Download WordPress Themes FreeDownload Premium WordPress Themes FreeDownload Best WordPress Themes Free DownloadDownload WordPress Themes Freefree download […]
With a little patience and dedication, a nice cut of beef brisket can easily turn into a delicious peppery spiced piece of pastrami.
Experiment with a good coating of Pastrami Rub Blend to get that nice deli-style flavor.
Homemade Beef Brisket Pastrami
Ingredients
- 3/4 cup kosher salt
- 1/2 cup sugar
- 2 teaspoons pink curing salt (optional)
- 4-5 cloves of fresh garlic
- 2 tablespoons pickling spice
- 5 pounds of brisket
- Pastrami rub to coat
Instructions
Using a large pot, add roughly 1 gallon water, the salt, sugar, pickling spice, and pink curing salt (if applicable). Take the garlic and break apart or smash it before also adding it to the pot.
Bring this to a simmer enough so that the salt and sugar have dissolved. This mixture needs to cool to room temperature and then get refrigerated until chilled.
Next, take the brisket and place it in the brine. Make sure it stays completely submerged. This goes back in the fridge for 2-3 days, depending on thickness of the brisket.
Then rinse and remove the brisket from the brine. Coat with the pastrami rub.
This all goes back in the refrigerator for another day, preferably uncovered, in order to let the cure equalize.
Lastly, smoke and cook the brisket until it's tender. We recommend smoking for several hours.
Finish in the oven at 200 - 250 degrees for 1/2 to 1 hour. Cover with foil and 1/2 cup water and cook for an additional 2 - 4 hours or until tender.
However, if you don't have a smoker or don't want to smoke the brisket, you can proceed right to the oven. The only difference is that you may add an extra 2 hours to the oven cooking time.
Once finished, it's time to slice and serve. Enjoy!
Plan for this to keep for roughly a week in the refrigerator. It can easily be steamed or microwaved to reheat.
