Smoked Pastrami (From Scratch Version)
Smoked Pastrami (From Scratch Version)

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, smoked pastrami (from scratch version). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Smoked Pastrami (From Scratch Version) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Smoked Pastrami (From Scratch Version) is something that I’ve loved my whole life.

The end result is worth the wait and effort — get ready for the best pastrami of your life. The end result is worth the wait and effort — get ready for the best pastrami of your life. Smoked Pastrami (From Scratch Version) step by step.

To begin with this recipe, we have to prepare a few components. You can have smoked pastrami (from scratch version) using 28 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Pastrami (From Scratch Version):
  1. Make ready 6-10 Lb Beef Brisket(The Flat End)
  2. Prepare For The Pickling Spice Mix:
  3. Get 2 tbsp coriander seed
  4. Take 2 tbsp black peppercorn
  5. Take 2 tbsp mustard seed
  6. Take 1 tbsp red chili flakes
  7. Take 2 tbsp all-spice berries
  8. Prepare 1 tbsp whole cloves
  9. Get 1 tbsp ground ginger
  10. Prepare 1 tbsp ground mace
  11. Prepare 1 stick cinnamon
  12. Get 2 bay leaves
  13. Take For The Brine:
  14. Take 1 gallon water
  15. Take 1 gallon ice
  16. Make ready 1 1/2 cups kosher salt
  17. Make ready 1 cup sugar
  18. Make ready 4 tsp pink curing salt
  19. Take 10 cloves garlic
  20. Get The Rub:
  21. Make ready 1/2 cup ground coriander
  22. Get 1/3 cup garlic powder
  23. Prepare 1/2 cup coarse black pepper
  24. Get 2 tbsp paprika
  25. Make ready 2 tbsp thyme
  26. Make ready 1 tbsp onion powder
  27. Take The Binder:
  28. Get as needed mustard

I have been craving this all summer. This version is made using the prepackaged, prebrined Corned Beef Brisket. I will make the From Scratch Version in a few weeks. Smoked pastrami may seem like a complicated and lengthy process, so we have put together a step-by-step tutorial to help bring something different to your table this fall!

Instructions to make Smoked Pastrami (From Scratch Version):
  1. Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer.
  2. Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop.
  3. Remove from pan, roughly crush in a motar and pedastil.
  4. Place in a bowl and add the remaining pickling spices. Break up the cinnamon stick and bay leaves add to it, mix spices well.
  5. Now to make the brine. In a large pot add the water, both salt, garlic, all the pickling spices and Sugar. Mix well. Bring to boil and remove from heat. Set aside.
  6. In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice.
  7. Once Brine is cool, place Brisket in tub. Making sure Brine is cool. Cover with plastic wrap. Place lid on tub. Place tub in refrigerator. Let cure in refrigerator for 7 days.
  8. After 7 days remove Brisket from tub, discard Brine. Throughly wash Brisket in water to remove the salty Brine. Pat dry with a towel.
  9. Now for the Rub. Combine all Rub ingredients. Mix well.
  10. Coat Brisket with mustard by hand as a binder.
  11. Pat on by hand as much of the Rub mixture as you see fit to use.
  12. Plastic wrap completely, place in the refrigerator overnight.
  13. The next day, Pre heat smoker to 250 degrees.
  14. Place the brisket in smoker, for 2 hours.
  15. After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe.
  16. Continue smokeing until internal Temp is 200 degrees Fahrenheit.
  17. Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices.
  18. Slice as you please, I try to slice as thin as humanly possible.
  19. Place slices between roll, add mustard and pickles.
  20. For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds.
  21. Enjoy!

Wrap the pastrami in non-plastic lined butcher paper. Place a Pro-Series High-Temp Penetration Probe into the thickest part of the center of the meat and attach the probe to your DOT (you could also use another ChefAlarm, but you don't need to monitor a low temperature with the meat). Saint Patrick's Day is a good excuse to fire up your smoker for Smoked Pastrami this weekend. For this recipe I'm taking a Corned Beef brisket flat and turning it into fresh Pastrami. Get your smoker up and running at a medium temperature, and move the brisket over to the grate.

So that’s going to wrap it up with this exceptional food smoked pastrami (from scratch version) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!