cured beef

Homemade Pastrami

sugar ((100 grams))

tsp pink curing salt ((10 grams))

garlic, smashed

tbsp pickling spice ((store bought

beef brisket ((the fattier the better))

tbsp black peppercorns, toasted

coriander

In pot large enough to hold brisket, combine 1 gallon/4 liters of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 2 days if it&#039;s thin, a third day if it&#039;s thick.

Remove brisket from brine and rinse thoroughly.  Refrigerate it for another day uncovered (this is best, to let cure equalize, but if you can&#039;t wait, that&#039;s ok too).

Combine the pepper and coriander and coat the brisket with it.  Smoke and cook the brisket, till tender, as described above.  This will keep for a week in the refrigerator.  Steam it to reheat or reheat covered in a microwave (gently). Slice thinly to serve.  

I could not agree more! Leaving any meat uncovered in the refrigerator overnight or more is the key to getting it to pick up smoke flavor.

Great recipe, the brisket I'm smoking tomorrow will be my fourth time using your recipe. The only change I've made was length of brine time, I've gone to 23 days on this one. Last one I went to 20 and it was superb. I use 12-14 lb. packers. Thanks.

This is my go-to recipe for pastrami and all things pastrami flavored - I used the brine and rub on a pork butt to make porkstrami and it came out pretty solid!

Going to do one this weekend but to get a little bit more depth of pastrami flavor, I'm using the rub ingredients as well as some pink peppercorns, mustard seed and a little bit of juniper in the brine in place of half of the pickling spice. Going to be interesting to see how it comes out! Anyone ever tried that?

I've been cooking from Charcuterie since it came out. I've been knocking the pastrami out of the park. I smoke a point cut on a Weber using the snake method--keeps the temp between 200-215 for 6-7 hours without ever having to open the lid. That combined with this mustard is amazing.
https://leitesculinaria.com/106001/recipes-how-to-make-homemade-whole-grain-mustard.html

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