Welcome to the first recipe…
Trimming, brining, smoking, steaming… it’s an intense process that you need to commit a week for. No surprise, I have never smoked pastrami from scratch before last year. Having smoked my fair share of the grocery store pre-brined brisket flats, there is much room to improve my game. I made a few to narrow down the flavor profile that I wanted to go with and stick with. Overall, my wife and neighbors were happy!
Thanks for coming to my site! Don’t worry, I’m not going to spend the next 4 paragraphs talking about how I was inspired to make pastrami while on a playing with my son in the park, or photos of the stores where I bought all of my spices.
St. Patty’s Day is coming up again and made me think of smoked pastrami from last year. Recently I posted a #TBT on Instagram and had a massive amount of requests for the recipe. I’ve been meaning to get my blog up and running so naturally this makes sense that it’s the first official recipe I post about.
Thanks for visiting here! I hope you come back to watch my journey with food.Print
Trimmed, brined, smoked, and steamed! This pastrami is sure to make you a neighborhood hero.
- 5 lbs brisket flat (trimmed of fat)
For the cure
- 1 g distilled water
- ¾ cup Morton’s kosher salt
- 2 tsp Prague Powder #1 (pink curing salt)
- 5 tbsp pickling spices
- 1 cup dark brown sugar
For the rub
- 5 tbsp coarse ground black pepper
- 2 tbsp coarse ground coriander
- 4 tbsp pickling spices
- 1 tbsp dark brown sugar
- 2 tsp garlic powder
- 2 tsp mustard powder
Curing the Brisket Flat
- Trim any fat that remains on the outside of the brisket.
- Combine all of the ingredients for the cure in a pot on the stove on low heat. Stir until you see the sugar and salt dissolves and allow it to cool to room temp.
- Find a container that you can fit the brisket + brine for the fridge. You’ll want to make sure that the brisket is submerged as it will soak up the brine. Let it swim for at least 5 days. If it’s a super thick piece, you can go an extra day. I recommend moving the meat every day, or flipping it.
- Remove the brisket from the cure, discard the brine and replace with plain water. Soak the brisket for at least 2 hours, up to 6 depending on the size of your brisket. *This step is critical to desalinate the meat*
- Make the rub by blending together all of the spices. You can apply it to the brisket while it’s damp, this helps the rub stick. Be generous, this will create a nice crust. Put the rubbed brisket in the fridge on a wire rack, elevated off a sheet pan, for 1 day.
- Fire up your smoker to 225°F. I like to use Oak, cherry, or apple for this. Smoke this just like a brisket to an internal temp of about 165°F.
- Bring up the smoker temp to 250°F. Place wire racks on a foil baking pan with some water at the bottom. Place the brisket on the racks, and cover the pan with foil. We’re trying to steam the brisket, so don’t let it sit in water!
- Smoke to 203°F internal temp, let it rest for 1 hour, slice and serve.
Keywords: pastrami, brisket, beef, smoked beef