Pastrami

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This takes a lot of time but not really a lot of work. If you don't live near Katz in NYC or Zingerman's in Ann Arbor..it is sure worth the time!
This recipe is a combination of many other recipes I have found and made into our favorite.

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Ingredients

  • Here are the guidelines:
  • First you brine a brisket:
  • 1 (8 -10 lb) beef brisket
  • The Brine
  • Pink Curing Salt
  • 4 garlic cloves, peeled and cut in thirds
  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup white vinegar
  • 4 tablespoons sugar
  • 3 bay leaves
  • 1 teaspoon peppercorn
  • 1/2 teaspoon mustard seeds
  • half handful cloves
  • Whole allspice

Preparation

Step 1

THEN

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In container, ( I use a large tupperware container) place 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 14 days, turning occasionally.
4. After that time, remove brisket from the brine and discard the brine.

THEN

Desalinate. I rinse the brisket but I don't soak it.

RUB:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder (I grind mine from seed)
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 8 ounces of smoke wood

Make the rub by blending together all the spices. Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally, about 4 tablespoons per squre foot of surface, and press it into the surface to help it adhere. If there is a thin part of meat, use less rub. Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.

Set up your smoker or your grill for smoking.Preheat to 225°F. Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. We used apple wood but any apple wood good. Any fruit wood because it is milder. Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but this stuff can take all the smoke you throw at it, so outdoors is better. It could take 12 hours or more depending on the thickness.

After it is smoked,( and you have taste tested!) wrap in foil and wait at least 24 hours before eating. We steam it to reheat it before eating.

We think it is worth the trouble because it is delish.

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