Brisket Point Pastrami Recipe
Ingredients:
For the Brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup pink curing salt #1 (Prague Powder #1) – very important for true pastrami
- 3/4 cup brown sugar
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 5 cloves garlic, smashed.
- 2 bay leaves
For the Rub:
- 1/2 cup Three Little Pigs Championship Rub (for classic BBQ savory sweetness)
- 1/4 cup Three Little Pigs Texas Beef Rub (for bold beefy pepper notes)
- 2 tablespoons ground coriander
- 1 tablespoon coarse cracked black pepper
Meat:
- 1 Brisket point, trimmed (5–7 pounds)
Instructions:
1. Make the Brine:
- In a large stockpot, combine water, kosher salt, pink curing salt, brown sugar, peppercorns, coriander seeds, mustard seeds, garlic, and bay leaves.
- Bring to a simmer, stirring until the salts and sugar dissolve.
- Cool completely to room temperature, then refrigerate until brine is cold.
2. Brine the Brisket:
- Place the brisket point in a large non-reactive container or heavy-duty Ziploc bag.
- Pour the chilled brine over the meat, ensuring it’s completely submerged (use a plate to weigh it down if needed).
- Brine in the fridge for 7 full days, flipping every 1–2 days to ensure even brining.
3. Rinse and Soak:
- After 7 days, remove the brisket and rinse thoroughly under cold water.
- Soak the brisket in cold water for 2 hours, changing the water halfway through. (This removes excess salt.)
4. Apply the Rub:
- Mix together the Three Little Pigs Championship Rub, Texas Beef Rub, coriander, and cracked black pepper.
- Pat the brisket dry with paper towels.
- Coat the entire brisket generously with the rub mixture, pressing it onto the surface.
5. Smoking the Pastrami:
- Preheat your smoker to 250–275°F.
- Use a blend of oak, hickory, or cherry wood (or a mix).
- Smoke until the internal temperature hits 195°F (this can take around 6–7 hours depending on thickness).
Optional Step (for classic New York style texture):
- Once it reaches 165°F, wrap the pastrami tightly in butcher paper or foil, then continue smoking until it reaches 195–203°F internal temp for slicing tenderness.
6. Rest and Slice:
- Rest the pastrami for at least 1 hour, still wrapped, in a cooler or warm oven.
- Slice thinly against the grain.
- Serve hot for sandwiches or chill and slice cold for charcuterie!
Quick Tip:
- Steaming the pastrami after smoking (for about 1 hour) makes it extra tender and juicy, just like the best delis do!
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs BBQ
