Hickory Smoked Pastrami
You’ll ideally already know how to make pastrami at home. If not, there’s no time like the present. Also anything is better hickory smoked.
Total Time: 5-6 days
Servings: Depends on you!
1 Packer Beef Brisket
- 7 Qt Water
- 2 C Salt
- 1 C Light Brown Sugar
- 2 tbsp Pink Salt
- 2 tbsp Mustard Seed
- ¼ cup Toasted Pickling Spice
- 1 garlic clove
- 4 Tbsp Black Pepper
- 4 Tbsp Coriander Seed
- 4 Tbsp Brown Sugar
- 2 Tbsp Paprika
- 1 Tbs Garlic Powder
- 2 tsp Onion Powder
- 2 Tbsp Mustard Seed
- Trim brisket.
- Using a Jaccard – perforate the brisket to cure faster.
- Whisk together all ingredients for the wet rub into a large cambro or container.
- Brine for 4 days, flipping brisket in brine daily. Make sure the brisket is completely submerged.
- Remove from brine and soak in water from an hour to overnight, replacing the water a couple times.
- Mix together all ingredients for the dry rub and set aside.
- Set up grill for an indirect low and slow smoke – about 250 Fahrenheit.
- Add hickory chunks to the charcoal.
- Remove brisket from water and pat dry.
- Add the rub all over the brisket.
- Place brisket on grill/smoker over indirect heat and touch up the rub.
- Mist brisket ever 1-2 hours with ice cold cider vinegar.
- Wrap brisket with butcher’s paper when internal temperature reaches 165 F and place back on grill/smoker until internal temperature reaches 190 F.
- Rest brisket 1 hour and then allow to cool.
- Wrap with saran wrap and refrigerate overnight.
- Using a steamer – steam brisket until internal temperature reaches 204 F.
- Slice against the grain.
- Serve on rye bread with a spicy brown mustard.