Smoked Pastrami - Traeger Grills
Take brisket to a new level by curing it for 5 days, and then smoking it for 1 for tender, juice, smoked pastrami on the Traeger. Make a homemade pastrami rub for extra flavor.
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.traeger.com.
Ingredients
- 6 Quarts water
- 1 1/2 Cup kosher salt (we use Diamond Crystal)
- 3/4 Cup granulated sugar
- 2/3 Cup light brown sugar
- 1 1/2 Teaspoon prague powder #1
- 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
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