Homemade Pastrami from Brisket – The Smoke
In this recipe, I will walk you through the easy steps of smoking your home cured brisket to turn it into something absolutely juicy, tender and mouth watering!
- Prep Time: 30 minutes
- Cook Time: 18 hours
- Total Time: 18 hours 30 minutes
- Category: Entree, Main
- Cuisine: American, Hot Smoking
Ingredients
Scale
- 1 Cured brisket ((A flat or trimmed version is fine))
- 3 TBS Jeff’s Texas style rub
- 1 TBS Coriander seeds
- 1 tsp vegetable or canola oil
Instructions
Rinse Well
- Rinse the brisket well under cold water.
Test the Saltiness
- Cut a small, thin slice of the brisket and fry it in a pan until tender. Taste it to determine if it is too salty.
- If too salty, soak in a pan of cold water in the fridge for 3-4 hours to remove some of the salt. Repeat this process of frying, tasting, soaking until it is perfect. Note: This recipe is a relatively mild concentration and usually does not require any soaking.
Season it Up
- Pour enough coriander seeds into a mortar and pestle to obtain 1 TBS of crushed coriander. Mix 1 TBS of crushed coriander with 3 TBS of Jeff’s Texas style rub.
- Apply a light to medium coat of the rub to the top side of the brisket and on the sides as much as possible. Press down all over with a fork to make it stick.
Smoke Time
- Preheat smoker to 225 degrees using indirect heat. Once it’s ready, place the brisket in the smoker and let it cook until it reaches 165 degrees F.
- Place brisket in pan and cover with foil or wrap the brisket in unlined, unwaxed butcher paper or foil and continue cooking until the brisket reaches about 200 degrees.
- The brisket is finished cooking when a probe inserted in the thickest part gives no resistance.
Finish and Taste
- Rest the brisket covered for at least 1 hour then slice across the grain and serve.