recipe
Hickory Smoked Pastrami
Learn how to make pastrami at home. If you have never had homemade pastrami, it is way better than any pastrami you can find in a generic supermarket deli.
TOTAL TIME
Active Time 5-6 days
SERVINGS
Depends how you slice it!
INGREDIENTS
1 Packer Beef Brisket
Wet Brine
- 7 Qt Water
- 2 C Kosher Salt
- 1 C Light Brown Sugar
- 2 Tbsp Pink Salt
- 2 Tbsp Mustard Seed
- ¼ C Toasted Pickling Spice
- 1 Head of Garlic, Peeled
Dry Rub
- 4 Tbsp Black Pepper
- 4 Tbsp Coriander Seed
- 4 Tbsp Brown Sugar
- 2 Tbsp Paprika
- 1 Tbs Garlic Powder
- 2 tsp Onion Powder
- 2 Tbsp Mustard Seed
CHEF'S TIP
Check out the video at the bottom of the page to see this in action!
DIRECTIONS
- Aggressively trim brisket.
- Using a Jaccard – perforate the brisket to cure faster.
- Whisk together all ingredients for the wet rub into a large cambro or container.
- Brine for 4 days, flipping brisket in brine daily. Make sure the brisket is completely submerged.
- Remove from brine and soak in fresh water at least an hour to overnight, replacing the water a couple times.
- Mix together all ingredients for the dry rub and set aside.
- Set up grill for an indirect low and slow smoke – about 250 Fahrenheit.
- Add hickory chunks to coals to produce smoke.
- Remove the brisket from water and pat dry.
- Liberally apply rub all over the brisket.
- Place brisket on grill/smoker over indirect heat and touch up the rub.
- Mist brisket ever 1-2 hours with ice cold cider vinegar.
- Wrap brisket with butcher’s paper when internal temperature reaches 165 F and place back on grill/smoker until internal temperature reaches 190 F.
- Rest brisket 1 hour and then allow to cool.
- Wrap with cling film and refrigerate overnight.
- Using a steamer – steam brisket until internal temperature reaches 204 F.
- Slice against the grain.
- Serve on rye bread with a spicy brown mustard.
*Keep a spray bottle of water handy in case of flare-ups.
