Homemade Pastrami
Posted by parowelis Admin on
Yield: Makes about 5 lb. of pastrami
Making pastrami at home takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender. This recipe makes a lot, and while you can certainly use a smaller piece of brisket, why not make enough to share with friends and family? The unsliced brisket will keep for at least 10 days, too.
Ingredients
For the brine
- 4-3/8 oz. (6-1/2 Tbs.) fine sea salt (measuring by weight is most accurate)
- 5 Tbs. granulated sugar
- 1 Tbs. dark brown sugar
- 1 Tbs. honey
- 1 Tbs. curing salt
- 1 tsp. chopped garlic
- 1/2 tsp. mustard seeds
- 1/4 tsp. coriander seeds
- 5 to 6 lb. untrimmed beef brisket, cut from the flat portion (see Tip)
For the spice rub
- 1/4 cup whole black peppercorns, coarsely ground
- 1/4 cup whole coriander seeds, coarsely ground
For smoking
- 1 cup hickory wood chips, soaked in water for 30 minutes and drained
Preparation
Brine the brisket
- In a food-safe container large enough to hold the brisket, whisk the sea salt, sugars, honey, curing salt, garlic, and mustard and coriander seeds with 6-1/3 cups warm water to dissolve the salt and sugar. Refrigerate until cold, about 1 hour.
- Rinse the brisket, and then submerge it in the brine. Weigh the brisket down with a plate or a bowl to make sure it stays completely submerged. Refrigerate for 7 days, agitating the brine and turning the brisket every other day.
Season the brisket
- Remove the brisket from the brine, pat it dry, and put it on a large baking sheet. Coat evenly on all sides with the peppercorns and coriander. Refrigerate uncovered for at least 6 hours and up to 24 hours to air-dry the surface.
Smoke the brisket
- Prepare a gas or charcoal grill for indirect cooking over low heat (200°F to 275°F) or prepare a smoker according to manufacturer’s directions. Add half of the hickory chips to the coals or to a smoker box. Place the brisket fat side up on the cooler side of the grill, cover, and cook until it registers 170°F on an instant-read thermometer inserted in the thickest part, 4 to 6 hours, adding the other half of the hickory chips halfway through. Let cool.
Serve
- To serve, slice the pastrami thinly against the grain. To reheat, steam slices in a vegetable steamer until warm, 2 to 3 minutes. Alternatively, microwave slices on high in 15-second bursts until warm.
Make Ahead Tips
If not using right away, wrap the unsliced pastrami in plastic wrap, and refrigerate for up to 10 days. (You can also freeze sliced pastrami for up to 2 months.)