How to Prepare Speedy Brisket Pastrami

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brisket pastrami. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Brisket Pastrami is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Brisket Pastrami is something that I’ve loved my whole life. They are nice and they look fantastic.

Pastrami is what happens when you take corned beef to the next level - by smoking it! Lay brisket in a large container and cover with cure mix. The meat must be completely immersed. Made from scratch pastrami brisket is perfect for sandwiches.

To get started with this recipe, we have to first prepare a few ingredients. You can have brisket pastrami using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Brisket Pastrami:

1. Make ready 10 lb corned beef brisket
2. Take 1/2 cup Hey Grill Hey beef rub
3. Take 2 tbsp Coleman's mustard powder
4. Make ready 1 tbsp ground coriander
5. Make ready 2 tbsp white sugar
6. Get 2 tbsp granulated garlic
7. Take 1 tbsp onion powder
8. Prepare Fresh cracked black pepper
9. Make ready Water

The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. Infused with traditional flavor, this hand-trimmed cut is coated with spices then Each slice of Boar's Head Pastrami Brisket is packed with authentic New York deli flavor. Pastrami is traditionally brisket that is cured, rubbed, smoked, brined, and roasted. While some chefs cure and brine for several weeks before the smoking and roasting process even begin.

Instructions to make Brisket Pastrami:

1. 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.
2. Change the water every 4-6 hours and do that a minimum of 3 times.
3. 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!
4. Drain the brisket and pat dry.
5. Get the smoker heating you to 275° I used natural lump charcoal and post oak.
6. 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.
7. Once the smoker is to temp put the brisket on.
8. Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper.
9. 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.
10. 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.

Pastrami is traditionally brisket that is cured, rubbed, smoked, brined, and roasted. While some chefs cure and brine for several weeks before the smoking and roasting process even begin. The brisket pastrami sub at New York Sub. Kelley brines briskets for the pastrami. Authentic Jewish styles Deli and authentic Lebanonese Middle Eastern Food.

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