Big Daddy's Homemade Pastrami
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
35
Spice
56
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Black Peppercorn1 cup
Coriander Seed1 cup
Kosher Salt1 tbsp
Liquid Smoke5 cloves
Garlic (smashed)3 tbsps
Pickling SpiceDirections:
1
In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped
2
Set aside
3
In a large stock pot add all the brine ingredients and bring to a boil over high heat
4
Remove from the heat and let cool
5
Add the brisket to the brine and refrigerate overnight
6
Remove the brisket from the brine and pat dry
7
Cover liberally with the spice mixture
8
Preheat the oven to 300 degrees F
9
On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours
10
Remove to a cutting board and slice
11
Transfer to a serving platter and serve