How to Make Pastrami

Step 1

Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Step 2

Add the ice to a large Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Step 3

Place brisket in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 6 days.

Step 4

Before removing the brisket from the brine, preheat your Yoder Smokers Loaded Wichita offset smoker to 250ºF.

Step 5

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Step 6

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, roughly 5 hours (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.