Beef Pastrami
photo by Oliver1010
- Ready In:
- 534hrs
- Ingredients:
- 12
- Yields:
-
4 pounds
ingredients
- 5 lbs beef brisket
- 2 tablespoons black peppercorns
- 2 tablespoons dried thyme
- 6 bay leaves, crumbled
- 2 teaspoons whole cloves
- 1⁄4 cup minced garlic
- 2 teaspoons whole juniper berries
- 1⁄4 cup crushed juniper berries
- 6 cups water
- 3⁄4 cup packed brown sugar
- 3⁄4 cup kosher salt
- 2⁄3 cup fresh coarse ground black pepper
directions
- In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
- In a large saucepan over medium heat combine the water, brown sugar and salt.
- Bring to a boil.
- Stir to dissolve the sugar/salt mixture.
- Remove from heat and stir in the dry spice mixture.
- Steep for one hour.
- Place the brisket in a large freezer bag.
- Pour the brine into bag, press out air and seal.
- Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it.
- Preheat your smoker.
- In a small bowl combine the crushed juniper berries and black pepper.
- Remove brisket from bag and discard brine.
- Lightly pat dry.
- Press firmly into one side of the meat 1/2 of the juniper/pepper mix.
- Turn and repeat.
- Place brisket in smoker and smoke for 4 hours.
- Remove from smoker and cool for 30 minutes.
- Place brisket in a large dutch oven.
- Cover with water and turn heat to medium high.
- Bring to a boil.
- Reduce heat to simmer, cooking for two hours.
- Remove from dutch oven and cool completely.
- At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois