date: 2020-12-22T18:06:11.783Z image: https://img-global.cpcdn.com/recipes/860f63fa8390a5a5/751x532cq70/brisket-pastrami-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/860f63fa8390a5a5/751x532cq70/brisket-pastrami-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/860f63fa8390a5a5/751x532cq70/brisket-pastrami-recipe-main-photo.jpg author: Harold Holt ratingvalue: 4 reviewcount: 30538 recipeingredient: - "10 lb corned beef brisket" - "1/2 cup Hey Grill Hey beef rub" - "2 tbsp Colemans mustard powder" - "1 tbsp ground coriander" - "2 tbsp white sugar" - "2 tbsp granulated garlic" - "1 tbsp onion powder" - " Fresh cracked black pepper" - " Water" recipeinstructions: - "Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water." - "Change the water every 4-6 hours and do that a minimum of 3 times." - "Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this!" - "Drain the brisket and pat dry." - "Get the smoker heating you to 275° I used natural lump charcoal and post oak." - "Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper." - "Once the smoker is to temp put the brisket on." - "Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper." - "Once internal temp hits 200° to 204° ~it depends on where it finishes and pull it to rest. Mine stalled out at 203° so I pulled it then. It took me a total of 12.5 hours to heat that temp." - "Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut." categories: - Recipe tags: - brisket - pastrami katakunci: brisket pastrami nutrition: 274 calories recipecuisine: American preptime: "PT32M" cooktime: "PT58M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, brisket pastrami. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious. Brisket Pastrami is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Brisket Pastrami is something that I've loved my whole life. To get started with this particular recipe, we must first prepare a few components. You can have brisket pastrami using 9 ingredients and 10 steps. Here is how you cook that. ##### The ingredients needed to make Brisket Pastrami: 1. Prepare 10 lb corned beef brisket 1. Prepare 1/2 cup Hey Grill Hey beef rub 1. Get 2 tbsp Coleman's mustard powder 1. Take 1 tbsp ground coriander 1. Make ready 2 tbsp white sugar 1. Get 2 tbsp granulated garlic 1. Get 1 tbsp onion powder 1. Take Fresh cracked black pepper 1. Take Water ##### Instructions to make Brisket Pastrami: 1. Submerge the corned beef brisket in water to reduce the salt level from the corn beef process. I used a 5 gallon food safe bucket with 4 gallons of water. 1. Change the water every 4-6 hours and do that a minimum of 3 times. 1. Mix all spices together except the black pepper in a jar with a lid that you can control the pour easily. A parmesan cheese lid screws onto a canning jar and works great for this! 1. Drain the brisket and pat dry. 1. Get the smoker heating you to 275° I used natural lump charcoal and post oak. 1. Coat all sides of the corned beef with the mixed spices. Use a pepper milk and completely coat with a layer of cracked black pepper. 1. Once the smoker is to temp put the brisket on. 1. Smoke for 5-6 hours until the internal temp is 165° then pull to wrap in butcher's paper. 1. Once internal temp hits 200° to 204° ~it depends on where it finishes and pull it to rest. Mine stalled out at 203° so I pulled it then. It took me a total of 12.5 hours to heat that temp. 1. Let rest about 2 hours in a cooler. Then it's ready to slice and make into a really awesome sandwich! Bake some bread or buy a nice loaf, whip up a thousand island sauce, melt some white cheddar on the meat then top with a quality kraut. So that is going to wrap it up with this special food brisket pastrami recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!