Pastrami Recipe

Brining the Beef

In a large pot, combine water, salt, brown sugar, and pink curing salt. Stir until dissolved. Add brisket, ensuring it is fully submerged. Refrigerate for 5-7 days, turning the meat every couple of days.

Preparing the Rub

After brining, remove the brisket and rinse it under cold water. Pat dry with paper towels. In a bowl, mix together black pepper, coriander, paprika, and minced garlic to create the rub.

Applying the Rub

Coat the brisket generously with the spice rub, pressing it into the meat. Wrap it tightly in plastic wrap and refrigerate for an additional 5 days.

Smoking the Pastrami

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).

Resting and Slicing

Remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing. Slice thinly against the grain and serve.