Brisket Pastrami.
You can have Brisket Pastrami using 9 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Brisket Pastrami
- It's 10 lb of corned beef brisket.
- Prepare 1/2 cup of Hey Grill Hey beef rub.
- You need 2 tbsp of Coleman's mustard powder.
- Prepare 1 tbsp of ground coriander.
- You need 2 tbsp of white sugar.
- It's 2 tbsp of granulated garlic.
- It's 1 tbsp of onion powder.
- Prepare of Fresh cracked black pepper.
- Prepare of Water.
Brisket Pastrami instructions
- Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water..
- Change the water every 4-6 hours and do that a minimum of 3 times..
- Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this!.
- Drain the brisket and pat dry..
- Get the smoker heating you to 275° I used natural lump charcoal and post oak..
- Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper..
- Once the smoker is to temp put the brisket on..
- Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper..
- Once internal temp hits 200° to 204° ~it depends on where it finishes and pull it to rest. Mine stalled out at 203° so I pulled it then. It took me a total of 12.5 hours to heat that temp..
- Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut..
