I usually make a brisket pastrami about twice a year and each time I make one I think I learn something new. This is the first time I separated the flat from the fattier point ( also called deckle). I found this time the two pieces cooked at different times. So now I have to separate them when I make this again. I just learned that cooking the pastrami is similar to cooking really great turkey or chicken….it’s better when you separate the parts. The Flat (bigger leaner part) took about 12 hours this time. I only cooked the point for about 7 hours. So far I always made corned beef and pastrami without added nitrates for several reasons. Nitrates are very bad for us and also because the pink salt can be toxic and I don’t want to have toxic salt in my house. The down side of not adding nitrates is that the food doesn’t look as appetizing……..some people say the taste is different too but I’m not so sure. I have learned that Diamond Brand Kosher Salt is much safer to use than Morton for brining pastrami and corned beef. Diamond salt has a different salt density and also differs in crystal shape and is more efficient in penetrating the meat. Spices were tweaked only slightly and I used my unique rub I used last time. The Pastrami came out even more moist. Even cold it’s moist and very flavorful.  Every time I make it the pastrami comes out even better! Woo Hoo!

Ingredients for about 20 portions

1 brisket (about 14 pounds)

3 1/2 cups dark brown sugar

1/2 cup pure honey

2 Tablespoons juniper berries

10 Tablespoons coriander seeds

2 Tablespoons allspice berries

8 bay leaves

2 cinnamon sticks – broken in half

2 Tablespoons whole cloves

2 Tablespoons yellow mustard seeds

6 Tablespoons black tellicherry peppercorns

2 Tablespoons white peppercorns

1 Tablespoon ground ginger

21 garlic cloves – smashed and chopped

4 hot dried peppers – torn in half

2 Tablespoons smoked paprika

2 chile pequin – crumbled

3 quarts water

20 oz Diamond Brand Kosher Salt (this is not an interchangeable ingredient because other brands of salt work different and have different salt density).

Directions

All the ingredients above EXCEPT FOR BRISKET AND GARLIC go in a BIG Pot that you bring to a boil and then shut off. Now add the garlic. The mixture MUST BE COOL to brine meat. You can add a couple cups of ice to cool more if needed.

BRINE MUST BE COOLED OFF

Trim off all hard fat off the brisket and separate the flat from the point (deckle). It’s sort of easy but it is also difficult because none of use have superior knives. I knew where to cut but I did find the actual removal of fat was difficult. I just took my time and did it slowly. I trimmed off more fat than most people would. I don’t think I left much more than a quarter inch anywhere. Leave more fat on it you like fat….You can always trim it off latter too.

After the fat is trimmed you need to pierce the meat all over with a meat fork.

If your brine is cool then you can get a turkey roasting bag and bag up the brisket and pour in the brine.

Tie the bag and let the air out. Get the bag so the brining liquid is all around the meat. This needs to be in the refrigerator for FIVE DAYS.

Set your oven to 266 degrees F.

After FIVE DAYS remove the meats from the brine solution. Discard the brine solution. Rinse the meats well.

Put them in one very large or two roasting pans. Fill 3/4 with water. Try to cover the meat with water. Cover the pans tight with foil.

Ok there is no way to know on how long the meats will take to be done. (the meats might be done in 7-12 hours….don’t check on till at least 7 and then you can guess. It will feel soft when it’s done)

Now is a good time to make the rub. This recipe makes more than you need and unused rub can be kept in the freezer till the next time you make a pastrami. The standard rub for pastrami is 50% coarsely ground black pepper and 50% coarsely ground coriander. Here is something more unique if you’d like to try.

2 teaspoons dark molasses (for applying rub)

1/8 cup paprika

1/8 cup smoked paprika

6 Tablespoons whole coriander

4 tablespoons dark brown sugar

6 Tablespoons tellicherry peppercorns

2 Tablespoons yellow mustard seeds

1 Tablespoon white peppercorns

17 garlic cloves – fine chopped

1 Tablespoon Szechuan Peppercorns

Directions for rub.

Toast the spices lightly and when cool use a spice grinder and add finely chopped garlic.

Back to Directions for Pastrami.

The smaller piece took around 7 hours. ALL PASTRAMI COOKING TIMES WILL DIFFER*****

The bigger piece took around 12 hours.  ALL PASTRAMI COOKING TIMES WILL DIFFER*****

When the meat is done and tender you take it out of the liquid.

The molasses is applied thinly and then the rub.

Chill overnight in the refrigerator. Slice and portion. Whatever you aren’t eating in the next three days you MUST FREEZE….no preservatives it will spoil.

WOO HOO it came out Forking GREAT!