Primetime Pastrami

DifficultyMedium

Servings12

Primetime Pastrami

DifficultyMedium

Servings12

Prep time1 hour

Cook time7 hours

Want the best homemade pastrami recipe? Not just any pastrami, but NY deli style pastrami. This pastrami was made from Prime Wagyu beef brisket. Easy & delicious

Brining The Pastrami

  • 1 gallon water
  • 10 ounces light brown sugar
  • 3 tablespoons pickling spice
  • 3 bay leaves
  • pink curing salt
  • coriander seeds
  • yellow mustard seeds
  • whole cloves
  • 2 cinnamon sticks
  • red pepper flakes’
  • black pepper
  • nutmeg
  • salt
  • ginger
  • garlic cloves

Rub For The Pastrami

  • 1 cup black pepper
  • 1/3 cup coriander seeds
  • 1/4 cup granulated garlic

Instructions

  • 1
    1. Combine 1/2 gallon of water, Kosher Salt, Sugar, and pink salt in a large stock pot over medium heat. Bring the mixture to a slight boil and add the pickling spice and garlic. Stir the mixture to ensure the sugar and salt dissolve and remove from heat. Pour in the remaining 1/2 gallon of water and allow the mixture to cool.
  • 2
    1. Trim excess fat from the whole brisket and place in a XL Ziplock Bag. Pour the brine mixture over the brisket and squeeze all of the air out of the bag. Secure the top of the bag with a zip tie. Make sure the brisket is completely submerged in the brine solution.
  • 3

    Place the bag in a large plastic container and refrigerate for 5 nights (check on the brisket daily to make sure it is submerged). On the 6th day remove it from the brine and pat off any excess seasoning. Place the brisket on a raised rack in a large pan and allow it to air dry in the refrigerator

  • 4

    Prepare smoker for indirect cooking at 275 degrees with pecan wood added to the hot coals for smoke flavor.

  • 5
    1. Combine the black pepper, garlic, coriander, mustard, and onion in a jar. Season all sides of the brisket with the seasoning mixture.
  • 6
    1. Place the brisket on the pit and smoke for 5 hours or until the internal temperature reaches around 165 degrees.
  • 7
    1. Wrap the brisket in butcher paper (non-waxed) and place it back on the pit. Insert a meat probe into the center of the flat to monitor internal temperature.
  • 8
    1. Continue to cook the brisket until it reaches 202-204 degrees or when a meat probe slides into the brisket with no resistance. So it is ready for serving.