Teresa's Recipes
Homemade Smoked Pastrami
Dive into the rich and savory world of homemade smoked pastrami! This tender and flavorful cut of beef brisket is seasoned with a delightful blend of spices and smoked to perfection, making it an ideal centerpiece for sandwiches or served as a mouthwatering main course. With its roots in Jewish delis, pastrami has become a beloved staple in American cuisine, celebrated for its bold flavors and satisfying texture. Whether piled high on rye bread with mustard or enjoyed on its own, this homemade version will elevate your culinary repertoire.
Ingredients
- 5 pounds Beef brisket
- 1/4 cup Kosher salt
- 1/4 cup Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 2 tablespoons, crushed Coriander seeds
- 2 tablespoons, crushed Black peppercorns
- 1 tablespoon Liquid smoke
- 2 tablespoons Pastrami rub (store-bought or homemade)
Dietary Notes
- Servings: 10
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Calories: 300
- Fat: 20g
- Carbs: 5g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Trim any excess fat from the beef brisket, leaving about 1/4 inch for flavor.
- In a small bowl, mix together the kosher salt, brown sugar, paprika, garlic powder, crushed coriander seeds, crushed black peppercorns, and pastrami rub until well combined.
- Rub the spice mixture all over the brisket, ensuring that all surfaces are coated evenly.
- Add the liquid smoke to the brisket, rubbing it in for additional flavor.
- Place the brisket in a large resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for at least 24 hours, but up to 48 hours for maximum flavor.
- Preheat your smoker to 225°F (107°C).
- Remove the brisket from the refrigerator and let it come to room temperature (about 30 minutes).
- Place the brisket in the smoker, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C). This allows the collagen in the meat to break down, resulting in tenderness.
- Once smoked, remove the brisket from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.
- Slice the pastrami against the grain into thin slices and serve warm.
Tips
- For an enhanced flavor, consider adding a blend of your favorite spices to the rub, such as mustard powder or cayenne pepper for a kick.
- If you don't have a smoker, you can use a slow cooker on low heat with a wood chip infusion for a similar effect.
- Pastrami can be stored in the refrigerator for up to a week or frozen for longer storage.