Sometimes, you just have to flex your culinary muscles and show everybody around you what an awesome Traeger Chef you really are. The best way to do that is with a delicious recipe that seems very difficult and labor intensive while actually being excessively simple.
We have just the recipe for you. Branch out a little and try Traeger'ing your own Pastrami. While the process takes a few days, the actual work load is minimal. It is simply brine, rub, smoke, refrigerate. After your long wait, you will be rewarded in a major way with the best pastrami you've ever had. Pile it high on sandwiches for lunch or use it to top your favorite burger for an out of this world dinner. Either way, enjoy!
For the Brine:
1 beef brisket flat (4 to 5 pounds), fat trimmed to 1/4-inch
1 gallon water
6 cloves garlic, peeled and smashed
5 juniper berries, bruised, or 1/4 cup gin
3 bay leaves, broken into pieces
3/4 cup kosher salt
1/2 cup brown sugar
2 tablespoons Morton’s TenderQuick curing salt (optional)
1 tablespoon whole black peppercorns
5 allspice berries
For the Rub:
3 tablespoons coarsely ground black pepper
3 tablespoons coriander seeds
1 tablespoon yellow mustard seeds
2 bay leaves
1/4 cup brown sugar
2 tablespoons sweet paprika
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
Make the brine: Bring the water to a boil in a large pot. Stir in the garlic, juniper berries, bay leaves, salt, brown sugar, curing salt, if using, whole peppercorns, and allspice berries.
Let cool completely, then immerse the meat. (Weight it down with a plate if necessary.) Refrigerate for 3 days.
Make the rub: In a spice grinder or small food processor, combine the black pepper, coriander seeds, mustard seeds, and bay leaves.
Pulse until coarsely ground. Stir in the brown sugar, paprika, cinnamon, and clove.
Remove the meat from the brine and rinse under cold running water. Pat dry with paper towels. Sprinkle and pat the rub on the brisket.
Cover tightly with plastic wrap. Refrigerate for 24 hours.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the plastic wrap from the beef brisket and arrange on the grill grate. Smoke the meat for 3 to 4 hours.
Wrap the brisket tightly in foil. Increase the temperature to 250 degrees, and continue to cook the brisket until the internal temperature is 175 degrees. Allow the brisket to cool to room temperature, leaving it in the foil.
Transfer the brisket to a baking dish, and weight it with foil-covered bricks or cast iron skillets. Refrigerate overnight.
Slice thinly against the grain for serving. (A meat slicer is preferred to a knife.)