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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, smoked pastrami (from scratch version). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Smoked Pastrami (From Scratch Version) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Smoked Pastrami (From Scratch Version) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook smoked pastrami (from scratch version) using 28 ingredients and 21 steps. Here is how you can achieve it.

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

So that’s going to wrap this up with this special food smoked pastrami (from scratch version) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!