Smoked Pastrami: Step-by-Step Recipe for Homemade Pastrami

Creating homemade smoked pastrami is a rewarding culinary endeavor that combines patience and skill. This process involves curing a beef brisket for several days and then smoking it to perfection. The result is a flavorful and tender pastrami that is well worth the effort.

Ingredients:

• 6 quarts water
• 1 1/2 cups kosher salt
• 3/4 cup granulated sugar
• 2/3 cup light brown sugar
• 1 1/2 teaspoons pink curing salt
• 1 tablespoon pickling spice
• 1 teaspoon yellow mustard seeds
• 8 garlic cloves, crushed
• 1 (7 lb) flat cut beef brisket, fat cap trimmed to 1/3 inch
• 1/4 cup whole black peppercorns
• 2 tablespoons whole coriander seeds

Preparation Steps:

1. Brining the Brisket:

   • Combine water, kosher salt, granulated sugar, brown sugar, curing salt, pickling spice, mustard seeds, and garlic in a large pot. Simmer until salt and sugar dissolve. Cool and refrigerate the brine.
   • Poke holes in the brisket using a metal skewer and submerge it in the brine. Weigh it down with heavy plates and refrigerate for 5 days, turning daily.

2. Drying the Brisket:

   • Remove the brisket from the brine, pat dry, and place it on a wire rack set over a baking sheet. Refrigerate uncovered for 24 hours.

3. Smoking the Brisket:

   • Preheat the Traeger grill to 225°F with the lid closed for 15 minutes.
   • Coarsely grind peppercorns and coriander seeds. Coat the fat side of the brisket with the spice mixture.
   • Smoke the brisket at 225°F until the internal temperature reaches 160°F (3-4 hours). Wrap the brisket in foil and continue smoking until the internal temperature reaches 204°F (another 3-4 hours).

4. Resting and Serving:

   • Let the pastrami rest in the foil for at least 30 minutes before slicing. For cold pastrami, cool completely and refrigerate before slicing.

Unique Insights:

1. The Art of Brining:

   • Brining is essential for flavor and tenderness. The combination of salt, sugars, and spices penetrates the meat, ensuring a delicious final product.

2. Smoking Techniques:

   • Using a Traeger grill with mesquite pellets adds a distinctive smoky flavor. Maintaining a steady temperature is crucial for consistent results.

3. Serving Suggestions:

   • Pastrami can be enjoyed hot or cold. Serve it in sandwiches, with pickles and mustard, or on its own to savor the full smoky flavor.

Conclusion:

Homemade smoked pastrami is a delightful project for barbecue enthusiasts. While the process is time-consuming, the end result—a richly flavored, tender pastrami—makes it a worthwhile culinary journey.