Summers Homemade Meals
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Homemade Pastrami From Scratch (22 lb Brisket!) Homemade Pastrami From Scratch!This 22-lb brisket brined for 7 days, coated in my peppery pastrami rub, smoked low and slow for 8 hours, then steamed until melt-in-your-mouth tender.Served with my apple coleslaw for the perfect bite. Posted yesterday. This was a labor of love… but SO worth it BRINE (7-Day Cure)Ingredients:1 gallon water1 cup kosher salt1 cup brown sugar1 tbsp pink curing salt (Prague Powder #1)3 tbsp black peppercorns3 tbsp coriander seeds6 cloves garlic, smashed4 bay leaves1 tbsp mustard seeds1 tbsp smoked paprikaOptional: 1 tbsp pickling spiceInstructions:Bring half the water to a boil. Add the kosher salt, brown sugar, and all the spices. Stir until dissolved.Add the remaining cold water to cool the brine completely.Place your 22 lb brisket in a large food-safe container and pour the brine over it. The brisket must stay fully submerged.Cover and refrigerate for 7 days, flipping once daily to ensure even curing.AFTER 7 DAYSRemove brisket from brine.Rinse under cold water.Soak in cold water for 2 hours, changing the water halfway through, to remove excess salt.Drain and place the brisket on a rack in the fridge to air-dry for a few hours.Pat dry with paper towels.PASTRAMI RUB (PEPPER COATING)Ingredients:1/2 cup coarse black pepper1/2 cup crushed coriander2 tbsp smoked paprika1 tbsp brown sugar1 tbsp garlic powder1 tbsp onion powder1 tbsp mustard powder1 tsp cayenne (optional)Instructions:Mix everything together and pack it generously on all sides of the brisket, pressing it into the meat.SMOKINGPreheat smoker to 275°F.Place the brisket fat-side up.Smoke for 7–8 hours (for a 22 lb brisket) until bark is set and internal temp reaches 165–175°F.STEAMING / WARMING STEPAfter smoking:Set the brisket in a large tray.Suspend it above the bottom of the pan using an oven-safe rack.Add a small amount of boiling water to the bottom of the pan (do NOT let the meat touch the water).Place in the oven on warm, occasionally turning the oven to 170°F, then turning it off.Let it finish gently steaming until tender and ready to slice.Your Apple Coleslaw (posted yesterday!) — sweet, crunchy, and the perfect contrast to smoky