Homemade Pastrami

See the video here!

Brine

 ¾ cup kosher salt 

 ½ cup brown sugar  

2 tspns insta-cure #1

2 tblspns black peppercorns

2 tblspns dried thyme 

6 bay leaves, crumbled 

2 tspns whole cloves 

1/4 cup minced garlic 

2 tspns whole juniper berries + 6 crushed

2 tblspns pickling spice 

1   10-12 pound beef brisket (weight after trimming)

Rub

¼ cup peppercorns, toasted and ground 

¼ cup coriander seed, toasted and ground  

In pot combine 1 quart of water with kosher salt, sugar, garlic, bay leaves, thyme, juniper berries and pickling spice. Crush the 6 additional juniper berries and add those.  Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature.  Add sodium nitrite (insta-cure #1) and refrigerate until chilled.

Place brisket and brine in vacuum bag and seal. Refrigerate for 3 weeks turning daily. Remove brisket from brine and rinse thoroughly.  Refrigerate it for another day uncovered. 

Combine the pepper and coriander and coat the brisket with it.  

Smoke at 225°F, using cherry wood, to an internal temperature of 180F. 

Remove the pan from the smoker and place a rack in the pan with the brisket on it.  Seal with aluminum foil and steam in the oven at 245 for 3 hours.  Allow to cool, then refrigerate over night before slicing.  Enjoy!!