Home-Smoked Pastrami Recipe
Steven Raichlen teaches you how to brine, cure, spice, and smoke your own beef brisket pastrami at home. Recipe from his cookbook, Project Smoke.
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 barbecuebible.com.
Cooking tools:
- Smoker
- Food processor
- Meat slicer
- Insulated cooler
- Instant-read thermometer
- Butcher paper
- Zip-top bag
- Roasting pan
- Mixing bowl
- Whisk
- Wooden spoon
- Paper towel
- Refrigerator
- Colander
- Chef's knife
- Cutting board
- Gloves
Ingredients
- 1 brisket flat with plenty of fat intact (about 4 pounds)
- 1 gallon water
- 2/3 cup kosher salt
- 1 teaspoon pink salt (Prague powder)
- 1 small onion, cut in half widthwise
- 8 cloves garlic, cut in half widthwise
- 1/2 cup cracked black peppercorns
- 1/2 cup coriander seeds
- 2 tablespoons mustard seeds
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
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