Beef
New York Kosher Brisket Pastrami
Kosher briskets brought home from New York, brined for a little over two weeks in Meat Church's pastrami brine, rubbed with pepper and coriander and smoked until probe tender.
- Prep
- 30 minutes, plus about 2 weeks brining
- Cook
- 12–16 hours
- Total
- About 2 weeks
- Yield
- 12–16 servings
- Method
- Wet cure, smoked
- Wood
- Your choice
Ingredients
Brine (Meat Church's pastrami brine)
Rub (my pastrami rub)
Instructions
- Make the brine, bring it to a simmer to dissolve the sugar, and cool it completely.
- Submerge the brisket in a food-safe bin and refrigerate for about 2 weeks, flipping it every few days.
- Rinse it well. Because kosher brisket is already salty, soak it in fresh water for a few hours and fry a test piece to check the salt.
- Pat dry, coat with mustard and apply a heavy layer of pastrami rub.
- Smoke overnight at 225°F until the bark is set and it's about 170°F inside.
- Wrap in butcher paper, raise the smoker to 250°F and cook until probe tender.
- Rest for a few hours, then slice thin.
Pitmaster Notes
- Always follow the dosage on your curing salt package.
- For a kosher cook, scrub the grates well and don't cook anything non-kosher alongside it.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
From dkcraftbbq.com/recipe/kosher-brisket-pastrami