Pastrami

Recipe By: Andrés Dangond

Smoker Beef

Prep: 5

Cook: 5

Serves: 1

Ingredients

One 10 pound brisket, fat lightly trimmed off

Brine

4.5 liters water

1.5 cups brown sugar

1/2 cup granulated sugar

2 tbsps Prague powder

2 tsp Black Pepper, ground

3 tsp coriander, ground

2 tsp Mustard powder

1 tsp fennel seed, ground

1 tsp cinnamon powder

1 tsp chili flakes

1.5 tsp garlic, powder

4 tsp all-spice, ground

Combine all ingredients in blender (in batches if necessary) and store in fridge until needed.

Spice Rub

2 tbsp brown sugar

4 tbsp salt

4 tbsp Black Pepper, ground

5 tbsp coriander seed, ground

2 tsp garlic

2 tsp all-spice, ground

1/2 tsp chili flakes

Combine all in ingredients in a bowl and lightly whisk until fully mixed. Reserve until needed.

  1. Seven days before smoking, place brisket in a large container and pour enough brine to cover the brisket, so that it is completely submerged. Cover and refrigerate for 7 days
  2. Remove brisket from brine and lightly pat dry with paper towels
  3. Generously sprinkle Spice Rub to brisket on all sides
  4. Set smoker to 275 F, load smoke box with hickory or apple woods. Once it starts smoking, place brisket on top rack towards the front and smoke for 8 hours
  5. Remove brisket from smoker, wrap it tightly in foil
  6. Return to smoker and cook for 2 hours at 300 F
  7. Remove brisket from smoker and let sit (still wrapped) for 1 hour
  8. Carve and enjoy!