Pastrami made from Beef Brisket - Part 2
Welcome back to the making so pastrami!
In Part 1 of the blog, you'll find the recipe and "how to" for brining your beef brisket. In this post, find the rub recipe and smoking instructions for your brisket!
After brining your brisket for 5 to 7 days, your ready to get rolling with seasoning & cooking up that pastrami!
First, pull that brisket out of the brine and pat it dry. Place it in a container that has been lined with a metal cooling rack so that air can circulate under the brisket. Tuck the brisket into the fridge to fully dry overnight.
Preheat your smoker to 275F while you make the rub.
- 4 tbsp black pepper
- 1 tbsp mustard powder
- 2 tsp mustard seed
- 1 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp coriander powder
- 1 tbsp brown sugar
Mix rub ingredients in a small bowl. Using your hands, rub the mixture over all sides of the brisket.
Place brisket directly on preheated smoker. Cook until internal temperature hits 165F. Plan for approximately 1 hour of cooking time per pound of brisket. Pull the brisket off the smoker and wrap in foil. Place back in the smoker and cook until the internal temperature reaches 200 to 205F. Plan for approximately 1 hour per pound for this part. Remove the brisket from the smoker and let rest for 30 to 60 minutes before slicing.