Barbecue: Pastrami Recipe Recipe

Name: Barbecue: Pastrami Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons Morton Tender Quick; 2 tablespoons packed dark brown sugar; 2 tablespoons ground black pepper; 2 tablespoons ground coriander; 1 tablespoon granulated garlic; 1 teaspoon ground allspice; 1 teaspoon ground bay leaves; 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch; 3 tablespoons coarsely ground black pepper; 2 tablespoons coarsely ground coriander; 1 tablespoons granulated garlic; 2-3 fist-size chunks of medium smoking wood, such as oak or hickory

Servings: persons

5 tablespoons Morton Tender Quick
2 tablespoons packed dark brown sugar
2 tablespoons ground black pepper
2 tablespoons ground coriander
1 tablespoon granulated garlic
1 teaspoon ground allspice
1 teaspoon ground bay leaves
1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch
3 tablespoons coarsely ground black pepper
2 tablespoons coarsely ground coriander
1 tablespoons granulated garlic
2-3 fist-size chunks of medium smoking wood, such as oak or hickory

1
To make the dry-cure, mix together Morton Tender Quick, dark brown sugar, black pepper, coriander, granulated garlic, allspice, and bay leaves in a small bowl. Coat entire brisket with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
2
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 30 minutes. Remove from water and pat dry with paper towels.
3
To make the rub, mix together black pepper, coriander, and granulated garlic in a small bowl. Coat entire brisket with the rub.
4
Fire up
5
or
6
to 225u00b0F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 4 to 6 hours. Remove from smoker, wrap in heavy duty aluminum foil, and let rest for 1 to 2 hours. Slice and serve hot, or refrigerate and slice thinly when cold.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons Morton Tender Quick, 2 tablespoons packed dark brown sugar, 2 tablespoons ground black pepper, 2 tablespoons ground coriander, and more.

Yes, Barbecue: Pastrami Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue: Pastrami Recipe

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