Brisket Pastrami

Υλικά

Brine (for each gallon - approx 3G for whole brisket)

12g pink curing salt

226g salt

156g dark brown sugar

7g coriander seed

8g red pepper flakes

13g mustard seeds

4 bay leaves

6g cloves

2 sprigs fresh rosemary

5 cloves garlic

5 juniper berries

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Bark Seasoning

Ground pepper, coriander, mustard (coarse ground pepper is sufficient)

Mustard (to adhere spices)

Οδηγίες

Dissolve salts & sugar in brine - add other spices

Submerge brisket - brine for 7 days

Wash off the brisket - leave uncovered in fridge overnight

Slather with mustard to adhere spices - cover liberally

Smoke

-- @250 for 1-2 hours

-- @275 - until flat internal @ 190 degrees

Rest overnight in oven @ 150-170

Σημειώσεις

@rollingbonesbbq

I’ve been running this one for a long time. It’s v good and I believe the OG recipe is a @joshuaweissman original.