Brisket Pastrami / Corned Beef

Ingredients

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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Brisket - Bark Seasoning

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

Mustard (to adhere spices)

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Corned Beef - Boiling Seasoning

2 bottles of beer

2 bottles of ginger beer

2T pickling spices (garlic, peppercorn, coriander)

Directions

Dissolve salts & sugar in brine - add other spices

Submerge brisket - brine for 7 days

Wash off the brisket - leave uncovered in fridge overnight

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Pastrami - Smoke Prep

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

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Corned Beef - Boiling

Rinse under cool water.

Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so.

Add remaining 2 tablespoons pickling spices.

Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.

Notes

@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.