From Scratch Pastrami Recipe w/ FRESH Pastrami Sandwich | MEAT AMERICA
pink salt and sodium nitrate
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!
*cooking time will vary depending on the size of your brisket*
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