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Smoked Pastrami

Smoked Pastrami

By Traeger Kitchen

Curing and smoking a brisket may be a labor of love, but after one bite of homemade smoked pastrami, you’ll agree it's worth the wait.

Prep Time

30 Minutes

Cook Time

8 Hours

Pellets

Mesquite

Ingredients

This recipe serves:

8

Units of Measurement:
main
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 garlic cloves, crushed
1 (7 lb) flat cut beef brisket, fat cap trimmed to 1/3 inch
1/4 Cup Whole black peppercorns
2 Tablespoon whole coriander seeds

Steps

  • 1

    In a large pot, combine the water, kosher salt, granulated sugar, brown sugar, curing salt, pickling spice, mustard seeds, and garlic. Bring to a simmer over medium-high heat, stirring occasionally, until the salt and sugar have dissolved. Pour the brine into a large roasting pan and let cool, then refrigerate until chilled.

  • 2

    Using a metal skewer, poke holes all over the brisket. Add the brisket to the roasting pan with the brine and cover the pan with plastic wrap. Weigh the brisket down with heavy plates to keep it submerged in the brine and refrigerate for 5 days, turning it once a day.

  • 3

    Remove the brisket from the brine and pat dry with paper towels. Place the brisket, fat-side up, on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 24 hours.

  • 4

    Remove the brisket from the refrigerator and let come to room temperature.

  • 5

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 6

    In a spice grinder, coarsely grind the peppercorns and coriander seeds. Cover the fat side of the brisket with the peppercorn-coriander mixture.

  • 7

    Place the pastrami directly on the grill grates, spiced side up. Insert the probe into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 160°F, 3-4 hours.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    04:00

    Super Smoke

  • 8

    Remove the smoked pastrami from the grill and tightly wrap in foil. Return to the grill and reinsert the probe. Close the lid and continue cooking for until the internal temperature reaches 204°F, 3-4 hours more.

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C

    04:00

    Super Smoke

  • 9

    Remove the pastrami from the grill and let rest in the foil for at least 30 minutes before unwrapping slicing. If you prefer cold pastrami, let cool completely, then refrigerate until chilled before slicing. Enjoy!

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