Smoked Pastrami (Chef-Inspired)

Name: Smoked Pastrami (Chef-Inspired)
Ingredients: 6-8 lbs brisket point; 1 gallon water; 1 cup salt; 1 cup white sugar; 1/3 cup dark brown sugar; 1/4 cup pink curing salt; 1/3 cup honey; 6 garlic cloves; 2 Tbsp black peppercorns (for brine); 1 Tbsp yellow mustard seeds (for brine); 2 Tbsp coriander seeds (for brine); 2 Tbsp red chili flakes; 1.5 Tbsp allspice; 1 Tbsp ground mace; 2 cinnamon sticks, crushed; 2 dried bay leaves, crumbled; 2 Tbsp whole cloves; 3 Tbsp ground ginger; 2 Tbsp coriander seeds (for rub); 3 Tbsp black peppercorns (for rub); 2 Tbsp fennel seeds; 2 Tbsp yellow mustard seeds (for rub); 1 Tbsp smoked paprika

A chef-inspired smoked pastrami: brisket point cured in a spiced brine for three days, then crusted and slow-smoked over maple.

February 14, 2017

What you'll need

Ingredients

6-8 lbs brisket point
1 gallon water
1 cup salt
1 cup white sugar
1/3 cup dark brown sugar
1/4 cup pink curing salt
1/3 cup honey
6 garlic cloves
2 Tbsp black peppercorns (for brine)
1 Tbsp yellow mustard seeds (for brine)
2 Tbsp coriander seeds (for brine)
2 Tbsp red chili flakes
1.5 Tbsp allspice
1 Tbsp ground mace
2 cinnamon sticks, crushed
2 dried bay leaves, crumbled
2 Tbsp whole cloves
3 Tbsp ground ginger
2 Tbsp coriander seeds (for rub)
3 Tbsp black peppercorns (for rub)
2 Tbsp fennel seeds
2 Tbsp yellow mustard seeds (for rub)
1 Tbsp smoked paprika

Method

Directions

1
Toast the brine's mustard seeds, black peppercorns, and coriander seeds. Place them in a large stock pot with the brisket and all other brine ingredients. Bring to a boil, then let cool.
2
Cover and refrigerate for 3 days.
3
Remove the brisket from the brine, rinse thoroughly in cold water, and pat dry.
4
Toast the spice rub spices, then grind in a spice grinder to a medium-coarse grind. Firmly press the rub into the brisket, covering the entire surface.
5
Place the brisket on a wire rack set on a tray. Refrigerate until ready to smoke.
6
Smoke at 220°F until the internal temperature reaches 175-180°F, approximately 12 hours. Use wet maple chips, replacing 3-4 times during the smoke.
7
Wrap the brisket in plastic and cool at room temperature for one hour, then chill for at least one day.
8
Reheat in a 175°F oven (with a pan of water on the lower shelf for moisture) for 45 minutes before slicing.