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!
- 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
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.
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.