Description
Juicy, mouthwatering homemade pastrami beckons meat enthusiasts with its robust flavor profile and tender texture. Spice-rubbed beef brisket slow-smoked to perfection promises a delectable culinary journey you’ll savor with every succulent bite.
Ingredients
Scale
Main Ingredients:
- 4 pounds beef brisket
Curing Mix:
- 1/2 cup (120 grams) kosher salt
- 1/4 cup (50 grams) sugar
- 1/2 teaspoon (2.5 grams) pink curing salt (Prague Powder #1)
Spices and Seasonings:
- 1 tablespoon (6 grams) black peppercorns
- 1 tablespoon (6 grams) coriander seeds
- 1 tablespoon (6 grams) paprika
- 1 teaspoon (3 grams) garlic powder
- 1 teaspoon (3 grams) onion powder
Liquid:
- 4 cups (950 milliliters) water
Instructions
- Craft a robust brining solution by blending kosher salt, sugar, peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt into water, ensuring complete dissolution of granules.
- Submerge beef brisket entirely in prepared brine within a sealable container, refrigerating for 5-7 days and rotating meat daily to guarantee uniform seasoning penetration.
- After brining duration, thoroughly rinse brisket under cold water to eliminate excess salt, then meticulously pat dry using clean paper towels.
- Construct a signature spice blend combining cracked black pepper, ground coriander, paprika, garlic powder, and onion powder, massaging mixture comprehensively across brisket’s entire surface.
- Configure smoker to precise 225F, selecting complementary wood chips like hickory or mesquite for enhanced flavor profile.
- Position seasoned brisket inside smoker, maintaining consistent temperature for approximately 5-6 hours until internal temperature reaches 190F, indicating optimal tenderness and smoky characteristics.
- Allow smoked pastrami to rest for 30 minutes, enabling internal juices to redistribute and stabilize before slicing.
- Present thinly carved pastrami on rustic rye bread, accompanied by tangy mustard, crisp pickles, and traditional deli-style garnishes.
Notes
- Brine with precision by ensuring the beef is completely submerged, preventing any part from exposure to air during the curing process.
- Experiment with different wood chips like apple or oak for subtle variations in smoky flavor profiles.
- Use a meat thermometer to guarantee accurate internal temperature, preventing overcooking and maintaining tender texture.
- Adapt for low-sodium diets by reducing salt content and replacing regular salt with potassium-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 5-6 hours
- Category: Lunch, Dinner, Snacks
- Method: Curing
- Cuisine: Jewish-American
Nutrition
- Serving Size: 4
- Calories: 31 kcal
- Sugar: 6 g
- Sodium: 5200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 1.3 g
- Protein: 0 g
- Cholesterol: 0 mg