Smoked Pastrami (From Scratch Version). Great recipe for Smoked Pastrami (From Scratch Version). This is the from scratch version. See my recipe list for the Dirty version.

Place in a bowl and add the remaining pickling spices. Simmer over moderately high heat, stirring occasionally, until the salts and sugars have dissolved. The end result is worth the wait and effort ‚Äî get ready for the best pastrami of your life. You can have Smoked Pastrami (From Scratch Version) using 28 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Smoked Pastrami (From Scratch Version)

Prepare 6-10 Lb of Beef Brisket(The Flat End).
You need of For The Pickling Spice Mix:.
You need 2 tbsp of coriander seed.
It's 2 tbsp of black peppercorn.
It's 2 tbsp of mustard seed.
You need 1 tbsp of red chili flakes.
It's 2 tbsp of all-spice berries.
You need 1 tbsp of whole cloves.
Prepare 1 tbsp of ground ginger.
It's 1 tbsp of ground mace.
Prepare 1 stick of cinnamon.
Prepare 2 of bay leaves.
Prepare of For The Brine:.
You need 1 gallon of water.
Prepare 1 gallon of ice.
Prepare 1 1/2 cups of kosher salt.
It's 1 cup of sugar.
Prepare 4 tsp of pink curing salt.
You need 10 cloves of garlic.
Prepare of The Rub:.
It's 1/2 cup of ground coriander.
It's 1/3 cup of garlic powder.
You need 1/2 cup of coarse black pepper.
Prepare 2 tbsp of paprika.
It's 2 tbsp of thyme.
It's 1 tbsp of onion powder.
Prepare of The Binder:.
Prepare as needed of mustard.

The end result is worth the wait and effort ‚Äî get ready for the Place the pastrami (with its probe still in place) onto the roasting rack and tent with foil, sealing around the edge of the roasting pan. Mix the brine ingredients in a bowl and stir until it looks uniform and everything has dissolved. Put the brisket in a ziploc bag and add the brine. Wrap the thinly sliced pastrami in aluminum foil or place the slices in a steamer basket over a boiling water.

Smoked Pastrami (From Scratch Version) instructions

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

Wrap the pastrami in non-plastic lined butcher paper. Saint Patrick's Day is a good excuse to fire up your smoker for Smoked Pastrami this weekend. For this recipe I'm taking a Corned Beef brisket flat and turning it into fresh Pastrami. It is usually made from brisket. See recipes for Smoked Pastrami (From Scratch Version) too.