Directions
- 1Separate the point from the flat of the brisket.
- 2Apply the Angus and Oink Pastrami Cure (5% of the meat weight).
- 3Generously cover the brisket point in coarse black pepper.
- 4Place the seasoned brisket point in the fridge for seven days.
- 5After seven days, rinse the brisket and steam it in the Weber Summit charcoal grill at 200°F until it reaches 150°F internal temp.
- 6Let it rest for about an hour and a half.
- 7Cut the pastrami into thin slices.
- 8Assemble the sandwich: Spread mustard on the bread, add pastrami slices, pickles, and top with the other slice of bread.
Ingredients
- 1 piece brisket
- 5 percent of the brisket weight Angus and Oink Pastrami Cure
- 15 15-16 gr coarse black pepper
- 1 mustard
- 2 pickles
- 2 slices bread
Equipment
knifecutting boardscalescontainerWeber Summit charcoal grillaluminum foilmeat thermometer
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