Smoked Brisket Pastrami

612 mins
Serves 1
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Directions

  1. 1Trim the brisket flat, removing the point muscle and deckle fat.
  2. 2Trim the brisket flat, removing the point muscle and deckle fat.
  3. 3Trim the brisket flat, removing the point muscle and deckle fat.
  4. 4Weigh the brisket flat. It weighs 1549 grams.
  5. 5Weigh the brisket flat. It weighs 1549 grams.
  6. 6Weigh the brisket flat. It weighs 1549 grams.
  7. 7Weigh 3000 grams of water for the brine.
  8. 8Weigh 3000 grams of water for the brine.
  9. 9Weigh 3000 grams of water for the brine.
  10. 10In a pot, combine the water, curing salt (0.25% of total weight), salt (2% of total weight), brown sugar (1% of total weight), peppercorns, coriander seeds, mustard seeds, juniper berries, allspice berries, crushed red chili, bay leaves, cinnamon stick and cloves. Bring to a boil. Then remove from the heat and let it cool.
  11. 11In a pot, combine the water, curing salt (0.25% of total weight), salt (2% of total weight), brown sugar (1% of total weight), peppercorns, coriander seeds, mustard seeds, juniper berries, allspice berries, crushed red chili, bay leaves, cinnamon stick and cloves. Bring to a boil. Then remove from the heat and let it cool.
  12. 12In a pot, combine the water, curing salt (0.25% of total weight), salt (2% of total weight), brown sugar (1% of total weight), peppercorns, coriander seeds, mustard seeds, juniper berries, allspice berries, crushed red chili, bay leaves, cinnamon stick and cloves. Bring to a boil. Then remove from the heat and let it cool.
  13. 13Once the brine is cool, submerge the brisket in it. Then refrigerate for 10 days, flipping it every day.
  14. 14Once the brine is cool, submerge the brisket in it. Then refrigerate for 10 days, flipping it every day.
  15. 15Once the brine is cool, submerge the brisket in it. Then refrigerate for 10 days, flipping it every day.
  16. 16Prepare the pickles by combining cucumbers, white vinegar, water, salt, mustard seeds, turmeric, chili flakes, coriander seeds, garlic cloves, dill, and bay leaves in a container. Pour the boiling brine over the cucumbers and refrigerate overnight.
  17. 17Prepare the pickles by combining cucumbers, white vinegar, water, salt, mustard seeds, turmeric, chili flakes, coriander seeds, garlic cloves, dill, and bay leaves in a container. Pour the boiling brine over the cucumbers and refrigerate overnight.
  18. 18Prepare the pickles by combining cucumbers, white vinegar, water, salt, mustard seeds, turmeric, chili flakes, coriander seeds, garlic cloves, dill, and bay leaves in a container. Pour the boiling brine over the cucumbers and refrigerate overnight.
  19. 19Make the mustard by combining mustard seeds, water, white vinegar, apple cider vinegar, salt and sugar. Mix well and let sit in a dark place for 7 days.
  20. 20Make the mustard by combining mustard seeds, water, white vinegar, apple cider vinegar, salt and sugar. Mix well and let sit in a dark place for 7 days.
  21. 21Make the mustard by combining mustard seeds, water, white vinegar, apple cider vinegar, salt and sugar. Mix well and let sit in a dark place for 7 days.

Ingredients

  • 1549 grams brisket flat
  • 1549 grams brisket flat
  • 1549 grams brisket flat
  • 3000 grams water
  • 3000 grams water
  • 3000 grams water
  • 3.87 grams curing salt
  • 3.87 grams curing salt
  • 3.87 grams curing salt
  • 91 grams salt
  • 91 grams salt
  • 91 grams salt
  • 45 grams brown sugar
  • 45 grams brown sugar
  • 45 grams brown sugar
  • 0.25 percentage of total weight black peppercorns
  • 0.25 percentage of total weight black peppercorns
  • 0.25 percentage of total weight black peppercorns
  • 0.25 percentage of total weight coriander seeds
  • 0.25 percentage of total weight coriander seeds
  • 0.25 percentage of total weight coriander seeds
  • 0.25 percentage of total weight mustard seeds
  • 0.25 percentage of total weight mustard seeds
  • 0.25 percentage of total weight mustard seeds
  • 0.12 percentage of total weight juniper berries
  • 0.12 percentage of total weight juniper berries
  • 0.12 percentage of total weight juniper berries
  • 0.12 percentage of total weight allspice berries
  • 0.12 percentage of total weight allspice berries
  • 0.12 percentage of total weight allspice berries
  • 0.12 percentage of total weight crushed red chilli
  • 0.12 percentage of total weight crushed red chilli
  • 0.12 percentage of total weight crushed red chilli
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 pickling cucumbers
  • 6 pickling cucumbers
  • 6 pickling cucumbers
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 500 grams white vinegar
  • 500 grams white vinegar
  • 500 grams white vinegar
  • 250 grams water
  • 250 grams water
  • 250 grams water
  • 19 grams salt
  • 19 grams salt
  • 19 grams salt
  • 10 grams mustard seeds
  • 10 grams mustard seeds
  • 10 grams mustard seeds
  • 2 grams turmeric
  • 2 grams turmeric
  • 2 grams turmeric
  • 2 grams chili flakes
  • 2 grams chili flakes
  • 2 grams chili flakes
  • 5 grams coriander seeds
  • 5 grams coriander seeds
  • 5 grams coriander seeds
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 100 grams mustard seeds
  • 100 grams mustard seeds
  • 100 grams mustard seeds
  • 120 grams water
  • 120 grams water
  • 120 grams water
  • 120 grams white vinegar
  • 120 grams white vinegar
  • 120 grams white vinegar
  • 30 grams apple cider vinegar
  • 30 grams apple cider vinegar
  • 30 grams apple cider vinegar
  • 9 grams salt
  • 9 grams salt
  • 9 grams salt
  • 4 grams sugar
  • 4 grams sugar
  • 4 grams sugar

Equipment

knifescaleslarge bowlbrining containerstock potpestle and mortarwhisk