From Scratch Pastrami Recipe w/ FRESH Pastrami Sandwich | MEAT AMERICA
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Ingredients
- 1 brisket
- 1gallon Water
- 1.5 cups Salt
- 1cups whit sugar
- .5 cups Brown Sugar
- 1TBSP pickling spice
- .25cups Honey
- .25cups instant curepink salt and sodium nitrate
- 5cloves fresh garlic
- coriander
- black pepper
Instructions
- Use a full choice brisket and trim to remove the connective tissues and hard fat.
- Make the brine. Mix the water, salt, white sugar, brown sugar, pickling spices, honey, instant cure and garlic together and bring the brine to a boil.
- Remove from the stove a refrigerate for 24 hours. Inject the brisket with the brine.
- Submerge the brisket in the brine, cover, and refrigerate for 3 to 5 days.
- Remove the brisket from the brine and rinse.
- Season the brisket with coriander and black pepper.
- Heat your smoker with cherry woof to 225 degrees Fahrenheit. Smoke the brisket for 3 hours.
- Place the brisket in a steam pan then wrap with plastic wrap and foil.
- Roast in the oven at 300 degrees Fahrenheit for an additional 2 hours.
- Remove from the oven and let it rest for at least 15 minutes. Shave the pastrami and build the best pastrami reuben sandwhich ever!
Recipe Notes
*cooking time will vary depending on the size of your brisket*
