Directions

Pickling Spice for Pastrami

1. Heat a dry skillet over high heat and add the coriander, peppercorns, and mustard seeds. Toast them until fragrant, being careful not to burn them.

   

2. Once toasted, transfer the spices to a cutting board and crack them using a heavy pan.

3. Combine the cracked spices with the remaining spices.

   

4. Store the spice mixture in a sealed container for later use.

Brining Pastrami

1. In a large pot, combine all brine ingredients.

2. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved.

3. Allow the brine to cool to room temperature, then refrigerate until thoroughly chilled.

4. Once the brine is chilled, place the brisket in the brining liquid, ensuring it is fully submerged. Use plates to weigh it down if needed.

5. Refrigerate the brisket in the brine for 3 days.

6. After 3 days, remove the brisket from the brine and rinse it thoroughly under cold water.

   

7. Pat the brisket dry with paper towels.

8. Coat the brisket with the rub, ensuring it is evenly covered.

9. Store the brisket uncovered in the refrigerator overnight to allow the flavors to meld.

Smoke the Pastrami

1. Prepare your Yoder Smokers YS640 Pellet Smoker for indirect cooking and set the temperature to 250°F.

   

2. Smoke the brisket until the internal temperature reaches 160°F. Use an instant-read thermometer to check the internal temperature.

3. Once the brisket reaches 160°F, double wrap it in foil or butcher's paper.

4. Continue smoking the brisket until the internal temperature reaches 205°F.

5. Once cooked, allow the brisket to rest for half an hour.

6. After resting, slice the brisket thinly and serve.