Recipe

Beef Pastrami Recipe

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Ingredients

Directions

Step #1 In a small mixing bowl mix the peppercorns, thyme, cloves, bay leaves, garlic & whole juniper berries.
Step #2 In a large saucepan over med-heat/flame mix the water, brown sugar & salt.
Step #3 Bring to a boil.
Step #4 Stir to dissolve the sugar/salt mixture.
Step #5 Remove from heat & stir in the the dry spice mixture.
Step #6 Steep for one hr.
Step #7 Place the brisket In a large-ish freezer bag.
Step #8 Pour the brine into bag, press out air & seal.
Step #9 Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it.
Step #10 Preheat your smoker.
Step #11 In a small bowl mix the crushed juniper berries & black pepper.
Step #12 Remove brisket from bag & discard brine.
Step #13 Lightly pat dry.
Step #14 Press firmly into one side of the meat 1/2 of the juniper/pepper mix.
Step #15 Turn & repeat.
Step #16 Place brisket in smoker & smoke for 4 hrs.
Step #17 Remove from smoker & cool for 30 mins.
Step #18 Place brisket In a large-ish dutch oven.
Step #19 Cover up with water & turn heat to medium high.
Step #20 Bring to a boil.
Step #21 Reduce heat to simmer, cooking for two hrs.
Step #22 Remove from dutch oven & cool completely.
Step #23 At this point you can slice very thin & serve, or tightly wrap with plastic wrap, place this in a freezer bag & put in the fridge.
Enjoy the Beef Pastrami recipe

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