Homemade Pastrami
Have you been dreaming of a homemade pastrami sandwich or dish? Transforming brisket to pastrami at home takes time (several days) but it doesn’t take much effort at all. Here’s a recipe we enjoy — it makes a lot for sharing!
INGREDIENTS (for brine)
5 to 6 lb. untrimmed beef brisket
6 1/2 TB fine sea salt
5 TB granulated sugar
1 TB dark brown sugar
1 TB honey
1 TB curing salt
1 tsp chopped garlic
1/2 tsp mustard seeds
1/4 tsp coriander seeds
INGREDIENTS (spice rub)
1/4 cup whole black peppercorns, coarsely ground
1/4 cup whole coriander seeds, coarsely ground
INSTRUCTIONS - BRINE THE BRISKET
In a food-safe container large enough to hold the brisket, whisk the sea salt, sugars, honey, curing salt, garlic, mustard seeds, and coriander seeds with 6 1/3 cups of warm water to dissolve the salt and sugar. Refrigerate the brine until cold, about 1 hour.
Rinse the brisket, and submerge in the brine. Weigh the brisket down with a plate or bowl to make sure it stays completely submerged.
Refrigerate for 7 days, agitating the brine and turning the brisket every other day.
INSTRUCTIONS - SEASON THE BRISKET
Remove the brisket from the brine, pat it dry, and put it on a large baking sheet. Coat evenly on all sides with the peppercorns and coriander. Refrigerate uncovered for at least 6 hours and up to 24 hours.
INSTRUCTIONS - COOK/SMOKE THE BRISKET
Prepare a gas or charcoal grill for indirect cooking over low heat (200F to 275F) or prepare a smoker according to manufacturer’s directions.
If smoking, prepare 1 cup of hickory wood chips soaked in water for 30 minutes and drained. Then add half to the coals or smoker box.
Place the brisket fat side up on the cooler side of cook surface, cover and cook until internal temperature reaches 170F. Typically, 4 to 6 hours. Add the remaining hickory chips about half way through cook time.
Let brisket cool before slicing. Slice the pastrami thinly against the grain.
This recipe is adapted from Fine Cooking.
