Pastrami

rebeccalynnnr

Test run 3

subheading: The Meat:

1 full brisket flat (point can be substituted)

subheading: The Cure:

1 gallon water

1 ½ cup salt

1 tbs curing salt

1 tbs whole coriander

1 tbs whole black pepper

½ tbs whole mustard seed

4 tbs pickling spice

¼ cup brown sugar

5 to 6 bay leaves

Brisket flat WELL TRIMMED! (⅛th inch of fat, some exposed meat ok)

subheading: The Rub:

2 tablespoons whole black peppercorns (crushed with rolling pin or mortar)

1 tablespoons fresh ground black pepper

1 tablespoon whole coriander seeds (crushed with rolling pin or mortar)

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

½ teaspoon whole mustard seeds (crushed with rolling pin or mortar)

½ teaspoon mustard powder

1. Combine all brine ingredients and bring to a boil over high heat

2. Reduce heat to medium and simmer for 20 to 25 minutes

3. Allow brine to cool to room temperature

4. Add brine and brisket into a brine bag or a large dish (the brisket will float in a dish and need to be weighed down).

5. Allow to sit in the cure flipping every day or two for a minimum of 7 days and up to 21 days.

6. Remove from brine and soak in cold water for at least 8 hours changing the water at least once.

7. Rinse the brisket and apply the rub while still wet making sure to push it into the meat so it sticks

8. Smoke the brisket at 225 degrees until the internal temperature reaches 165 degrees(the stall)

9. Wrap the brisket in foil and continue to smoke until the temperature reaches 200 degrees (the wrapping step can be omitted for slightly less juicy pastrami)

10. Allow to rest for 30 minutes before slicing against the grain by hand (to use a meat slicer it is better to let the pastrami cool completely and steam to reheat)

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