Pastrami! Not much more to say. You either love it or hate it. We love Pastrami!!!!!
- 1 Brisket Flat
- To brine the brisket flat:Mix up 1 gallon water, 1 1/4 cup kosher salt, 1 cup sugar, 4 tsp pink salt (sodium nitrite), 12 cloves garlic and 1/4 cup pickling spice. Place in a large pot and bring to a boil, dissolving all of the salt and sugar.You will want to add ice to cool down the mixture. You want it cooled off before adding the brisket. You need to add roughly a gallon of water to this mixture. Either in the form of ice or cold water. Let it cool completely, you don't want to be cooking the brisket in warm water.Now, put it in the fridge for 7 days.***** Depending on the size of your brisket you might want to double the recipe. You want the brisket to be submerged completely in the brine.
- Take the brisket out of the brine and rinse it off really good with cold water. Pat it dry with a towel or paper towel. Rub on some mustard to help the rub stick to the brisket.RUB:1/4 cup black peppercorns, coarsely ground and 1/4 cup coriander seeds, coarsely ground as the rub.Smoke at 250F for about 5 hours. You are looking for a nice redish color on the outside. About 150F to 160F internal temp. At this point take out the brisket and tightly wrap in foil. Depending on the thickness of your foil double wrap the brisket.Continue smoking until the brisket reaches an internal temp of 105F to 205F. Let it rest 30-60 minutes and serve!