1, 7+ lb beef brisket
Brine Pastrami as instructed for at least 2 weeks, if not 3 weeks. Soak in water overnight to draw out some of the salt. Pat dry and cover both sides with Pastrami Rub. Smoke at 225 – 250, using a mix of hickory and fruit wood, for at least 4 hours or until internal temp hits about 160. Place the brisket in an aluminum pan with a bit of liquid – apple juice, water, or whatever you want – and cook until the internal temp is around 200. Another good indicator is when your thermometer slides into the meat like butter. Let rest for at least 30 minutes, slice thin.
1 gal water
1 c brown sugar
1 c salt
4 t pink curing salt #1 (Morton’s Tenderquick)
5 T pickling spices
4 cloves garlic, smashed or pressed
Combine all ingredients in a pot and bring to a boil. Let cool completely before adding to meat. Let brisket brine in mix for for at least 2 weeks, if not 3 weeks. Some recipes call for changing the brine every week. I’ll leave that up to you. Keep refrigerated.
4 T fresh coarsely ground black pepper
2 T coriander powder
1 t mustard powder
1 T brown sugar
1 T paprika
2 t garlic powder
2 t onion powder
Combine all ingredients in a small bowl.