From this point, you need to corn the beef. Upload a picture of your dish As good as it was the first day, it was better 2 days later steamed. I noticed this after only 3 days. The smoked version is much better. Diana, it’s not certain disaster. Tanner, I’m blown away at how beautiful that looks. Hi Ali, I’ve only made pastrami by brining it, not drying curing it. Thanks, Nick. Keep refrigerated overnight or 4 hours minimum to help remove the excess salt. Get it free when you sign up for our newsletter. FDA recommends no more than 150ppm, please use an online meat curing calculator to figure out the right amount. This was good! For those who don't have a lot of experience with brisket, a whole brisket is actually two pieces of meat separated by a thick layer of fat that is referred to as the flat and the point. David….I am using an already brined brisket that you buy in the store with the little packet of pickeling spices…I know its pretty salty, so I soaked it in pure water for 5 days…changing the water every other day to purge some of the salt out….on the last 2 days of soaking before cooking. We smoked it with cherry wood chips. I brined the meat in a large ceramic bowl (it wasn't quite 2 gallons, but it was close enough) and weighted the meat with a plate. So we’ll remember next time. AnnieM, hear, hear. Did you cut it across the grain? Set a wire rack inside the pan. We made an assortment of different sandwiches with the pastrami. Really. Could you substitute saltpeter for the pink salt? Is there a trick to the slicing? Didn’t have coriander so used Jeff’s Texas rub. Brine for 3 to 5 days, soak in water for 8 hours or so then, run, etc. You’re hardcore. Celery seems to come to mind, as noted in commercially nitrate-free meats. Notify me of follow-up comments by email. This will give it a more pastrami-like texture, but not that many people have the smokehouse to do this. This is done in several different ways. Pastrami is one of the most popular preserved meats. I’m going to dissuade you from putting the fire bowl into your oven. I may try David’s again if I can sort out the saltiness problem. Sim, the recipe is correct. The calculator referenced is for Prague # 1 curing salt in a wet brine. I would recommend cutting it no thicker than 1/8 inch. It calls for 1/2 the rub (1/4 cup or 4 tablespoons) to be rubbed on each side. Thank you for your reply and we will stick with it. A tip: The meat is much easier to cut after it has cooled in the refrigerator. He has written two cookbooks. If you use a calculator (we use AmazingRibs.com), to create a 150ppm mixture, you’ll need about 1 tablespoon plus 1 teaspoon of sodium nitrate. You can buy curing salt #1 online from shops that cater to home sausage makers and hunters, as well as on amazon.com. But as with all successful meat smoking, the key is low and slow. Without trimming the fat, carve the pastrami against the grain into 1/4-inch-thick slices—or, to be less exact, into slices as thin as possible without the meat falling apart. Glad you liked the recipe! Add the kosher and pink curing salts (it’s essential to weigh the kosher salt for accuracy rather than go by a volume measure, trust us), granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. My question for you is: if I was to use the whole brisket next time (7 lbs) do I need to scale up the brine proportionately or is the 3 quarts of brine enough? Fat Side Down, Smoked Chicken Thighs With Whiskey Peach Glaze. Make the rub. People who make their own pastrami usually end up with a recipe unique to them. Thank you David. I would scale it up, because the last you want is part of the meat cresting the brine. Just to be sure, I took it to a party with a bona fide New Yorker present to see if it met with his approval. Lots of good stuff to do with this delicious smoked meat. I had about 1/3 of it left unsliced and I wrapped it in plastic and put it in the fridge. It was still a bit tough in terms of pastrami. The only unusual ingredient is the pink salt or Prague Powder #1, which is salt and 6% sodium nitrite. In fact, some people prefer to leave brined meat uncovered in the fridge overnight, as it create a pellicle, a thin, slightly sticky skin that supposedly help smoke adhere better. Now, apply a rub and place it in a smoker. I made a deli-style sandwich with Polish rye bread, deli mustard, melted Swiss cheese, and, of course, the pastrami. With the wide variety of smokers and barbecue grills available on the market, we can only offer general instructions on how to perfect this superior pastrami.