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JAMES' SCRATCH PASTRAMI

WHAT YOU'LL NEED

1 7 - 10 pound brisket

4 quarts water

1 1/2 cups salt

1/2 cup sugar

1/2 cup brown sugar

2 tablespoons cube salt

1 cinnamon stick - broken up

1 teaspoon mustard seed

1/4 cup black pepper corns

8 whole cloves

1/2 tablespoon allspice 

3 bay leaves - crumbled

1/2 teaspoon ground ginger

1 yellow onion - quartered 

1 large carrot

1 celery stick

BRINE:

RUB:

1/4 cup black pepper

1 tablespoon cummin

1 tablespoon oregano

2 teaspoons paprika

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

DIRECTIONS:

Brine:

  • Mix all ingredients in a large stock pot and allow to brine in the fridge for 12 days

Rub:

  • Remove brisket from brine and discard brine 

  • Mix all ingredients in a large bowl

  • Rub brisket with mustard

  • Apply rub generously all over brisket

  • Smoke Brisket for 12 hours at 250 degrees

  • Slice and enjoy!