Smoked Pastrami (From Scratch Version)
Smoked Pastrami (From Scratch Version)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, smoked pastrami (from scratch version). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Remove from pan, roughly crush in a motar and pedastil. Place in a bowl and add the remaining pickling spices.

Smoked Pastrami (From Scratch Version) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Smoked Pastrami (From Scratch Version) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook smoked pastrami (from scratch version) using 28 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Smoked Pastrami (From Scratch Version):
  1. Make ready 6-10 Lb Beef Brisket(The Flat End)
  2. Get For The Pickling Spice Mix:
  3. Get 2 tbsp coriander seed
  4. Make ready 2 tbsp black peppercorn
  5. Get 2 tbsp mustard seed
  6. Get 1 tbsp red chili flakes
  7. Prepare 2 tbsp all-spice berries
  8. Prepare 1 tbsp whole cloves
  9. Make ready 1 tbsp ground ginger
  10. Prepare 1 tbsp ground mace
  11. Take 1 stick cinnamon
  12. Take 2 bay leaves
  13. Get For The Brine:
  14. Prepare 1 gallon water
  15. Get 1 gallon ice
  16. Prepare 1 1/2 cups kosher salt
  17. Make ready 1 cup sugar
  18. Take 4 tsp pink curing salt
  19. Make ready 10 cloves garlic
  20. Take The Rub:
  21. Take 1/2 cup ground coriander
  22. Take 1/3 cup garlic powder
  23. Take 1/2 cup coarse black pepper
  24. Prepare 2 tbsp paprika
  25. Make ready 2 tbsp thyme
  26. Make ready 1 tbsp onion powder
  27. Take The Binder:
  28. Prepare as needed mustard

Mix the brine ingredients in a bowl and stir until it looks uniform and everything has dissolved. Put the brisket in a ziploc bag and add the brine. Wrap the thinly sliced pastrami in aluminum foil or place the slices in a steamer basket over a boiling water. Place the pastrami (with its probe still in place) onto the roasting rack and tent with foil, sealing around the edge of the roasting pan.

Instructions to make Smoked Pastrami (From Scratch Version):
  1. Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer.
  2. Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop.
  3. Remove from pan, roughly crush in a motar and pedastil.
  4. Place in a bowl and add the remaining pickling spices. Break up the cinnamon stick and bay leaves add to it, mix spices well.
  5. Now to make the brine. In a large pot add the water, both salt, garlic, all the pickling spices and Sugar. Mix well. Bring to boil and remove from heat. Set aside.
  6. In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice.
  7. Once Brine is cool, place Brisket in tub. Making sure Brine is cool. Cover with plastic wrap. Place lid on tub. Place tub in refrigerator. Let cure in refrigerator for 7 days.
  8. After 7 days remove Brisket from tub, discard Brine. Throughly wash Brisket in water to remove the salty Brine. Pat dry with a towel.
  9. Now for the Rub. Combine all Rub ingredients. Mix well.
  10. Coat Brisket with mustard by hand as a binder.
  11. Pat on by hand as much of the Rub mixture as you see fit to use.
  12. Plastic wrap completely, place in the refrigerator overnight.
  13. The next day, Pre heat smoker to 250 degrees.
  14. Place the brisket in smoker, for 2 hours.
  15. After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe.
  16. Continue smokeing until internal Temp is 200 degrees Fahrenheit.
  17. Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices.
  18. Slice as you please, I try to slice as thin as humanly possible.
  19. Place slices between roll, add mustard and pickles.
  20. For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds.
  21. Enjoy!

Wrap the thinly sliced pastrami in aluminum foil or place the slices in a steamer basket over a boiling water. Place the pastrami (with its probe still in place) onto the roasting rack and tent with foil, sealing around the edge of the roasting pan. Coarsely grind the pepper, coriander, juniper berries and chilli flakes to the consistency of wet sand. Add the remaining ingredients, mixing well. Remove brisket from the brine, wash and pat dry.

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