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Start Out With

One or Two Corned Beef Brisket Flats
*Try and find one that is uniform in thickness, lean and able to slice well.



Pastrami Rub Recipe:

½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder



Soak the Briskets overnight in Cool Water, changing the Water every 4 hours to remove the salt.

Drain the Bricet and pat dry, rub in Pastrami Rub on entire Brisket and place on a rack at room Temperature for 1 hour.



The Smoke!

Pre-Heat Smoker to 250f

Smoke with wood of your choice at 250f for 4 hours.

Remove from smoker and place on a rack in a metal pan and add beef Broth or your choice of liquid to the pan. cover with foil to make air tight and return to Smoker or Oven without smoke until Internal Temperature of 202f is reached. Remove, cover with towels and allow to rest for at least 1 hour.

You may carve at this point but I reccomend allowing brisket to get close to room temperature then refrigerating over night. Slice in the morning and freeze what you will not be using in  a few days.

*I take ends before I put in fridge over night...... Enjoy!