Catch this recipe and more on Episode Three of Big Sky Kitchen now streaming on Magnolia Network and Discovery +
Pastrami
Pastrami
Rated 3.4 stars by 38 users
Servings
10
Prep Time
3 hours
Cook Time
5 hours
Ingredients
-
1 TBSP allspice berries
-
1 TBSP brown mustard seeds
-
1 TBSP coriander seeds
-
1 TBSP red pepper flakes
-
1 TBSP whole cloves
-
1 TBSP black peppercorns
-
9 whole cardamom pods
-
6 large bay leaves
-
1 cinnamon stick
-
1 TBSP juniper berries
-
2 tsp pink peppercorns
-
1/2 cup light brown sugar
-
1 3/4 cup sea salt
-
2 nobs fresh ginger, sliced or crushed
-
1 (8 pound) piece of brisket, fat trimmed
-
1 TBSP brown and yellow mustard seeds
-
1 TBSP coriander seeds
-
1 TBSP red pepper flakes
-
1 TBSP whole cloves
-
1 1/2 tsp black peppercorns
-
9 whole cardamom pods
-
3 TBSP fennel seeds
-
2 tsp ground ginger
-
1 cup light brown sugar
-
1/4 cup kosher salt
-
2 TBSP onion powder
-
4 cloves garlic, chopped
For the Brine
For the Rub
Directions
For the Brine
Place a medium skillet over medium heat. To the warm pan add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, whole cloves, black peppercorns, cardamom pods, bay leaves, cinnamon stick, juniper berries and pink peppercorns on medium heat until fragrant, about 2 to 3 minutes. Remove the spices from the skillet and allow them to cool slightly, about 1 minute. Crush spices using a mortar and pestle. Crumble in the bay leaves and add the crushed ginger to the toasted spices.
In a large saucepan, combine the spice mixture with 1 gallon of water, brown sugar, sea salt, ginger and crushed spices. Bring the mixture to a simmer over medium high heat, stirring occasionally. When the sugar is dissolved, remove the mixture from the heat and allow to cool to room temperature.
Place the trimmed brisket in a 2 gallon baggie and pour the cooled brine over the meat. Remove as much air from the bag as possible and seal tightly. Place in a container just in case any leaks occur. Brine for 4 to 5 days.
For the Rub
Place a small skillet over medium heat and add the mustard seeds, coriander seeds, red pepper flakes, whole cloves, black peppercorns, cardamom pods and fennel seeds. Toast over medium heat until fragrant, about 2 to 3 minutes. Remove from skillet and crush spices using a mortar and pestle until finely ground. This step can also be done in a spice grinder or high-speed blender. Transfer to a small bowl and add the ginger, brown sugar, salt, onion powder and garlic. Mix well to combine.
Remove brisket from brine and discard brine. Rinse brisket well and soak in fresh water, replacing the water every hour, for 3 hours.
Preheat a pellet grill or smoker to 250 degrees F.
Dry the brisket well. Apply rub to brisket liberally. Place the brisket on the grill and cook until internal temperature reaches 160 degrees F, approximately 3 to 4 hours. Remove brisket from the smoker and wrap it in a double layer of heavy duty aluminum foil. Return the foil wrapped brisket to the grill and cook until the internal temperature reaches 200 degrees F on an instant read thermometer, another 1 to 2 hours.
Remove brisket from the grill, wrap in a bath towel and let it rest on the countertop for 1 hour. Slice and enjoy!
Note:
** Brine process will take 4-5 days to complete **