Easiest Way to Prepare Ultimate Brisket Pastrami

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The ingredients needed to make Brisket Pastrami:

1. Prepare 10 lb corned beef brisket
2. Get 1/2 cup Hey Grill Hey beef rub
3. Take 2 tbsp Coleman's mustard powder
4. Get 1 tbsp ground coriander
5. Get 2 tbsp white sugar
6. Make ready 2 tbsp granulated garlic
7. Make ready 1 tbsp onion powder
8. Get Fresh cracked black pepper
9. Get Water

Slice thinly against the grain to serve. Pastrami is cured beef brisket, applied with a layer of spices and seasoning. It is brined, seasoned, and then either slow smoked or steamed. It shares a lot in common with corned beef, and in fact has a very familiar preparation process.

Steps to make Brisket Pastrami:

1. Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water.
2. Change the water every 4-6 hours and do that a minimum of 3 times.
3. Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this!
4. Drain the brisket and pat dry.
5. Get the smoker heating you to 275° I used natural lump charcoal and post oak.
6. Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper.
7. Once the smoker is to temp put the brisket on.
8. Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper.
9. Once internal temp hits 200° to 204° ~it depends on where it finishes and pull it to rest. Mine stalled out at 203° so I pulled it then. It took me a total of 12.5 hours to heat that temp.
10. Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut.

It is brined, seasoned, and then either slow smoked or steamed. It shares a lot in common with corned beef, and in fact has a very familiar preparation process. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.

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