How to Prepare Delicious Smoked Pastrami (From Scratch Version)

Smoked Pastrami (From Scratch Version).

You can cook Smoked Pastrami (From Scratch Version) using 28 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Smoked Pastrami (From Scratch Version)

1. Prepare 6-10 Lb of Beef Brisket(The Flat End).
2. You need of For The Pickling Spice Mix:.
3. Prepare 2 tbsp of coriander seed.
4. It's 2 tbsp of black peppercorn.
5. Prepare 2 tbsp of mustard seed.
6. Prepare 1 tbsp of red chili flakes.
7. You need 2 tbsp of all-spice berries.
8. You need 1 tbsp of whole cloves.
9. You need 1 tbsp of ground ginger.
10. Prepare 1 tbsp of ground mace.
11. It's 1 stick of cinnamon.
12. You need 2 of bay leaves.
13. You need of For The Brine:.
14. Prepare 1 gallon of water.
15. It's 1 gallon of ice.
16. You need 1 1/2 cups of kosher salt.
17. It's 1 cup of sugar.
18. It's 4 tsp of pink curing salt.
19. You need 10 cloves of garlic.
20. You need of The Rub:.
21. Prepare 1/2 cup of ground coriander.
22. It's 1/3 cup of garlic powder.
23. It's 1/2 cup of coarse black pepper.
24. It's 2 tbsp of paprika.
25. Prepare 2 tbsp of thyme.
26. It's 1 tbsp of onion powder.
27. You need of The Binder:.
28. You need as needed of mustard.

Smoked Pastrami (From Scratch Version) instructions

1. Trim fat from Brisket leaving about a 1/4 inch thickness of fat layer..
2. Place Coriander, Black Peppercorn and Mustard Seed in a pan and roast for 2 minutes over stovetop..
3. Remove from pan, roughly crush in a motar and pedastil..
4. Place in a bowl and add the remaining pickling spices. Break up the cinnamon stick and bay leaves add to it, mix spices well..
5. Now to make the brine. In a large pot add the water, both salt, garlic, all the pickling spices and Sugar. Mix well. Bring to boil and remove from heat. Set aside..
6. In a large plastic container, place the ice. Slowly pour the hot Brine mix over the ice..
7. Once Brine is cool, place Brisket in tub. Making sure Brine is cool. Cover with plastic wrap. Place lid on tub. Place tub in refrigerator. Let cure in refrigerator for 7 days..
8. After 7 days remove Brisket from tub, discard Brine. Throughly wash Brisket in water to remove the salty Brine. Pat dry with a towel..
9. Now for the Rub. Combine all Rub ingredients. Mix well..
10. Coat Brisket with mustard by hand as a binder..
11. Pat on by hand as much of the Rub mixture as you see fit to use..
12. Plastic wrap completely, place in the refrigerator overnight..
13. The next day, Pre heat smoker to 250 degrees..
14. Place the brisket in smoker, for 2 hours..
15. After 2 hours, remove Brisket, wrap it up with heavy duty foil completely. Place back in smoker. Add the meat probe..
16. Continue smokeing until internal Temp is 200 degrees Fahrenheit..
17. Remove Brisket, leave it in foil to rest for 30 minutes, this let's it absorb the juices..
18. Slice as you please, I try to slice as thin as humanly possible..
19. Place slices between roll, add mustard and pickles..
20. For left overs, 2 or more days out reheat slices in the microwave for 30-45 seconds..
21. Enjoy!.