No Smoke Homemade Pastrami
Tender and delicious No Smoke HomeMade Pastrami is so good. You have never had meat this fresh and juicy from your local deli. It is worth the preliminary activities for what may be the perfect sandwich.
Servings: 8
Calories:
Ingredients
Brine
- 5 lbs brisket (flat or point)
- 4 cups ice more if needed
- 2 ½ cups water
- ½ cup Kosher salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tbsp smoke salt
- 1 tbsp whole peppercorn
- 4 tsp Prague powder pink curing salt
- 1 tsp allspice
- 8 garlic cloves
- 6 whole cloves
- 2 bay leaves
Crust
- ¼ cup whole peppercorn
- 3 tbsp coriander seeds
- 2 tbsp mustard seeds
- 1 tbsp salt
Instructions
Brine
- In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source. Add 8 cups ice and let sit at room temperature or until completely cooled & cold.
- Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
- Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it's submerged in the brine.
Crust
- In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool. Grind or mash the toasted seasoning until fine/coarse texture. Set aside until ready to use.
Cook
- Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket.
- Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking rack & baking sheet.
- Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours.
- Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours).
Steam
- Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
- Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven.
- Cook & steam for 30 minutes. Remove meat from the oven & let rest for 15 minutes before slicing.