Pastrami may be devoured in a fraction of the time it takes to cure and smoke a beef brisket, but after one bite of homemade pastrami, you’ll agree that the wait was worth it.
6 Quart water
1 1/2 Cup kosher salt
3/4 Cup granulated sugar
2/3 Cup light brown sugar
1 1/2 Teaspoon pink curing salt
1 Tablespoon pickling spice
1 Teaspoon yellow mustard seeds
8 Clove garlic, crushed
1 (7 lb) flat cut beef brisket, fat cap trimmed to 1/3 inch
1/4 Cup black peppercorns
2 Tablespoon coriander seeds
6 Quart water
1 1/2 Cup kosher salt
3/4 Cup granulated sugar
2/3 Cup light brown sugar
1 1/2 Teaspoon pink curing salt
1 Tablespoon pickling spice
1 Teaspoon yellow mustard seeds
8 Clove garlic, crushed
1 (7 lb) flat cut beef brisket, fat cap trimmed to 1/3 inch
1/4 Cup black peppercorns
2 Tablespoon coriander seeds