Beef Pastrami

Recipe by Diana Adcock
READY IN: 534hrs
YIELD: 4 pounds




  • 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.