SMOKED BEEF BRISKET PASTRAMI RECIPE

There is nothing that can beat the flavor of a slow cooked beef brisket, except for a slow cooked beef brisket pastrami sandwich. This recipe can be used for a main coarse like a corned beef dinner, but better. Then it can also be used for the most amazing sandwiches for days afterwards.

Beef Brisket Pastrami Brine Mix

1 Seven Pound Flat Cut Beef Brisket 6 Quarts of Water 1 ½ Cups of Kosher Salt ¾ Cup of Sugar 2/3 Cup of Brown Sugar 1 ½ Teaspoon of Pink Curing Salt 1 Tablespoon of Pickling Spice 1 Teaspoon Mustard Seed 2 Tablespoons of Minced Garlic

Beef Brisket Pastrami Spice Rub Mix

¼ Cup of Coarse Ground Black Pepper ¼ Cup of Brown Sugar 2 Tablespoons of Onion Powder 1 Tablespoon of Ground Red Pepper 1 Teaspoon of Thyme 2 Tablespoons of Granulated Garlic 1 Teaspoon of Ground Mustard 1 Tablespoon of Ground Fennel Seed In a large pot, combine the water, salt, sugar, brown sugar, curing salt, pickling spice, mustard seed, and garlic. Let it simmer over medium high heat, stirring occasionally. until the sugar and salt completely dissolve. Pour the brine into a large roasting pan and let cool, then refrigerate until chilled. Trim fat cap to less than 1/3 inch. Poke holes all over the brisket, and place into the brine in the roasting pan. Cover the pan with plastic wrap. Keep the brisket submerged by weighting it down with a heavy plate. Keep the meat submerged in the brine and refrigerate for 5 days, turning it over once each day. After five days, take out the brisket and pat dry with paper towels. Place your brisket with the fat side up on a wire rack setup over a baking sheet to let the salt brine drip and drain out of the meat. Refrigerate uncovered for 24 hours. Take the brisket out of the refrigerator and let it come to room temperature to prepare to cook. Preheat your Pellet grill on the super smoke setting if you are using a Zgrills pellet grill, or on other grills on a temp of 185. Cover all sides of the brisket with the remaining spice rub ingredients. Place the brisket on the grill with the fat side up. Insert the probe into the thickest part of the meat. Smoke on the grill for one hour on the low heat super smoke setting, and then turn up the heat to 225°F. Leave on the grill until the internal temperature of the meat reaches 160°F, which will take another two to four hours. Spritz or spray apple juice on the meat for added flavor, and to keep it moist, every hour until the meat is done. Remove the brisket, now we can call this smoked deliciousness our pastrami, from the grill and wrap in aluminum foil. Add a half a cup of apple juice. Place it back on the grill and reinsert the temperature probe. Continue cooking on the grill until the internal temperature of the meat reaches 204°F, which will take another 3 to 4 hours. Now we can take the pastrami off of the grill, leaving it wrapped in the foil. Let it rest in the oven (no heat), in a microwave (not turned on), or an ice chest cooler with no ice for an hour or two before slicing. Slice into medium thickness for eating as a main coarse, or thin slices for making pastrami sandwiches.

Watch As We Make This Beef Brisket Pastrami Recipe

Beef Brisket Pastrami Sandwiches

Soft Bakery Style Sandwich Rolls Smoked Pastrami Tomato Slices Sliced Cheese Sliced Onions Leaf Lettuce Mayonnaise Mustard Sliced Peperoncino Peppers Sliced Jalapeno Peppers Sliced Red or Green Bell Peppers Sliced Pickles Garnish Sandwich Plate With A Pickle Wedge Homemade Potato Salad Side Recipe 5 Pounds Red Potatoes 9 Hard Boiled Eggs 2 Cups Mayonnaise 1 Diced Onion 2 Thinly Sliced Green Onions 1 Small Diced Green Bell Pepper 3 Thinly Sliced Celery Stalks 2 Teaspoons Salt 1 Teaspoon Ground Black Pepper 2 Cups Finely Chopped Pickles 3 Tablespoons Yellow Mustard 1 Tablespoon Apple Cider Vinegar 2 Tablespoons of Sugar Boil water in large pot, and add your potatoes. Boil for 15 to 20 minutes, until tender but still firm. Drain, cool and cut the potatoes into cubes. Put the eggs in a saucepan and cover with cold water. Cook on high to bring the water up to a boil. Turn the heat down to a medium heat just to where the water still boils and cook for 15 minutes. Remove from water, cool, peel and chop six of the eggs. Slice three of the eggs to put on top. Place chopped potatoes and eggs in a large bowl. Mix together mayonnaise, chopped onion, green onion, green pepper, celery, salt, mustard, pickles, vinegar, and pepper. Mix well. Slice the remaining three eggs and place on top of the potato salad to add some delicious color and style. Cover, and refrigerate until ready to eat.

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About The Author Mike Mendenhall is the the founder of Mendenhall Outdoors. This website is an extension of the Mendenhall family’s lifestyle and passion for the great outdoors. Everything that they learn, and experience, along the way that they find may be valuable to our website visitors is on the site for you to enjoy. We highlight products and services that you might find interesting. We frequently receive free products from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you, and does not impact the purchase price of any products that you may purchase. The Most Delicious Smoked Beef Brisket Pastrami Recipe Awaits!