Brisket Pastrami (Brine, Rub, Smoke)

Υλικά

1️⃣ Ingredients:

- full packer brisket (can use just the flat too)

Brine: (per kg, so weigh your brisket once trimmed)

- water 837ml

- kosher salt 31g

- sugar 23g

- pickling spice 7g

- fresh crushed garlic 2 cloves

- pink curing salt #1 3g

Rub Ingredients:

- 4 tablespoons coarse black pepper

- 2 teaspoons mustard powder

- 2 tablespoons coarsely ground coriander

- 2 teaspoons garlic powder

- 3 tablespoon pickling spice

- 1 tbsp porcini powder

Οδηγίες

1) in a mortar and pestle or spice grinder, crush all your rub ingredients until it’s a uniform coarse grind. Place inna sealable container until ready to use.

2) for the brine combine the water, salt, sugar and curing salt in a pot over medium heat. Once at a slight boil, mix everything to ensure the sugar and salt has dissolved. Then add pickling spice and garlic, then turn off after two mins.

3) place brine solution into the fridge until it has completely cooled.

4) trim the excess fat off your brisket and trim the edges so they are smooth and aerodynamic

5) place the brisket into a large zip lock bag or vac seal bag, then pour the brine into the bag.

6) ensure there is minimal air in the bag to allow maximum contact from the brine to the brisket

7) place brisket into the fridge ensuring it’s fully submerged in the brine for 7 days and squeeze it out to 10 if you can.

8) remove brisket from the brine and desalinate by submerging in fresh water for 8 hours

8.5) on a wire rack in the fridge to dry surface for 4-12 hours

9) use the rub you made earlier and generously coat all sides of the brisket and “Pat, Don’t Rub, save that for the bedroom

10) get your smoker up to 275F/135C and smoke the brisket until internal reaches 165F/74C

11) wrap brisket tightly in 3 layers of foil, then back into the cooker to steam. Once internal reaches 205F/96C you’re done

12) rest

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