Beef Pastrami
Ingredients
- 5 lbs beef brisket
- 2 tablespoons black peppercorns ⓘ
- 2 tablespoons dried thyme ⓘ
- 6 bay leaves, crumbled ⓘ
- 2 teaspoons whole cloves ⓘ
- 1/4 cup minced garlic ⓘ
- 2 teaspoons whole juniper berries ⓘ
- 1/4 cup crushed juniper berries
- 6 cups water ⓘ
- 3/4 cup packed brown sugar
- 3/4 cup kosher salt ⓘ
- 2/3 cup fresh coarse ground black pepper
Instructions
- In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
- In a large saucepan over medium heat combine the water, brown sugar and salt.
- Bring to a boil.
- Stir to dissolve the sugar/salt mixture.
- Remove from heat and stir in the dry spice mixture.
- Steep for one hour.
- Place the brisket in a large freezer bag.
- Pour the brine into bag, press out air and seal.
- Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it.
- Preheat your smoker.
- In a small bowl combine the crushed juniper berries and black pepper.
- Remove brisket from bag and discard brine.
- Lightly pat dry.
- Press firmly into one side of the meat 1/2 of the juniper/pepper mix.
- Turn and repeat.
- Place brisket in smoker and smoke for 4 hours.
- Remove from smoker and cool for 30 minutes.
- Place brisket in a large dutch oven.
- Cover with water and turn heat to medium high.
- Bring to a boil.
- Reduce heat to simmer, cooking for two hours.
- Remove from dutch oven and cool completely.
- At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.
Nutrition & Diet Analysis (per serving)
396
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).