Pastrami

Homemade pastrami on the smoker.

Ingredients

• 1 Beef Brisket
• 2 tbs Black Pepper
• 2 tbs Coriander
• 2 tbs Paprika
• 2 cup Pickling Spice
• 1 1/2 cup Brown Sugar
• 1 cup Salt
• 2 tbs Pink Curing Salt
• 2 tbs Minced Garlic
• 1 gallon water

Instructions

1. Start by preparing the brine. Bring water to a gentle simmer in a large pot, then add all of the brine ingredients. Stir until the sugar has fully dissolved. Remove the pot from heat and completely cool the brine by adding ice cubes directly to the liquid.
2. Once the brine is fully cooled, place the trimmed brisket into a large food-safe container or bucket. Pour the brine over the brisket, making sure it is fully submerged. Cover and refrigerate for 10 days.
3. After 10 days, remove the brisket from the brine and rinse it thoroughly under cold running water to remove excess brine. Pat the brisket completely dry with paper towels.
4. To make the pastrami seasoning, combine the black pepper, coriander, and paprika in a bowl. Lightly coat the entire brisket with yellow mustard—just enough to help the seasoning stick. Generously apply the seasoning mixture to all sides of the brisket. Since the seasoning contains no salt, don’t be shy.
5. Preheat your smoker to 250 degrees using oak, mesquite, hickory, or a competition-style wood blend.
6. Place the brisket in the smoker fat side up. Smoke until the internal temperature reaches 175 degrees in the center of the flat. Remove the brisket from the smoker and wrap it tightly in butcher paper.
7. Increase the smoker temperature to 275 degrees and return the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches 205 degrees.
8. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing and serving.