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The Pastrami Thing Recipe

Ingredients

How to make it

  • 1. Combine all of the brine ingredients, except the garlic, and bring to a boil, then cool.
  • 2. In a huge plastic roasting bag (do NOT use a garbage bag), put in the beef brisket, the cooled brine, and the 4 garlic cloves.
  • 3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. If you have a vacuum sealer that will work well here.
  • 4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
  • 5. Rinse the meat thoroughly for about 20 minutes. It will be really salty, if you don’t.
  • 6. Mix the rub ingredients together and rub it into every nook and cranny of the meat. Pack it on there.
  • 7. Wrap up the brisket tight in several layers plastic wrap and set it in refrigerator for 2 or 3 days. If you have a vacuum sealer that will work well here also.
  • 8. After 3 days, bring your smoker up to about 200o F (930 C) and once stable add the meat and slowly smoke the meat between 200o F to 225 o F (930 – 1070 C) with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key! I use Kamado (Japanese BBQ & smoker). Get the fire right and you get the temp right. See Photo
  • 9. Once the meat gets up to about 160 o F (700 C) you can double wrap it in foil and continue cooking until the internal temperature reaches 180o F (820 C), then remove it from the smoker and cool.
  • A great Pastrami sandwich is in order. See Photo
  • If you don’t have a smoker you could add liquid smoke to the brine according to the manufacturer’s instructions and bake at 200 o F (930 C) with a bowl of hot water in the bottom of the oven.
  • A note about times: the time the brisket says in the brine and wrapped in the rub work as follows; less time is not good, more time is fine. Try to time it so you do the smoking on the weekend.
  • PINK SALT, PRAGUE #1, etc. These are nitrates. They are responsible for the nice pink color Pastrami has. They don’t improve flavor or texture. If you leave this out, your Pastrami will be gray. I can’t find this here but you can order it from mySpiceSage.com
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  • twill10 8 years ago
    sounds great, thank you very much
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elgourmand2 APia, Samoa

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