Pastrami Brisket with B4 Barbeque – Meat Church
I absolutely love pastrami. I love pastrami brisket and pastrami beef ribs. We have had a pastrami brisket and reuben recipe on MeatChurch.com for many years. In fact, pastrami is something I have...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meatchurch.com.
Ingredients
- 1 15 - 17 lb whole packer brisket, trimmed
- 16 mesh pepper to taste
- Meat Church Holy Cow to taste
- 2 yellow onions, sliced thin
- 4 C pickle juice
- 1 C minced garlic
- 1 1/2 C brown sugar
- 1 1/2 C Kosher salt
- 3 T pink curing salt (Prague powder #1)
- 4 cinnamon sticks
- 1/4 C red pepper flake
- 1/4 C all spice
- 1/4 C cloves
- 1/4 C whole corriander
- 1/4 C black peppercorn
- 1 gallon water
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