{"id":2098,"date":"2025-05-05T11:52:15","date_gmt":"2025-05-05T16:52:15","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/?p=2098"},"modified":"2025-05-05T11:52:15","modified_gmt":"2025-05-05T16:52:15","slug":"brisket-point-pastrami-recipe","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/brisket-point-pastrami-recipe\/","title":{"rendered":"Brisket Point Pastrami Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2025\/05\/Brisket-Point-Pastrami-Recipe-scaled-1.jpg\"><img decoding=\"async\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2025\/05\/Brisket-Point-Pastrami-Recipe-1024x683.jpg\" alt=\"\" class=\"wp-image-2099\"\/><\/a><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><strong>Brisket Point Pastrami Recipe<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p><strong>For the Brine:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 gallon water<\/li>\n\n\n\n<li>1 cup kosher salt<\/li>\n\n\n\n<li>1\/2 cup pink curing salt #1 (Prague Powder #1) \u2013 <strong>very important for true pastrami<\/strong><\/li>\n\n\n\n<li>3\/4 cup brown sugar<\/li>\n\n\n\n<li>2 tablespoons black peppercorns<\/li>\n\n\n\n<li>1 tablespoon coriander seeds<\/li>\n\n\n\n<li>1 tablespoon mustard seeds<\/li>\n\n\n\n<li>5 cloves garlic, smashed.<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n<\/ul>\n\n\n\n<p><strong>For the Rub:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 cup <strong>Three Little Pigs Championship Rub<\/strong> (for classic BBQ savory sweetness)<\/li>\n\n\n\n<li>1\/4 cup <strong>Three Little Pigs Texas Beef Rub<\/strong> (for bold beefy pepper notes)<\/li>\n\n\n\n<li>2 tablespoons ground coriander<\/li>\n\n\n\n<li>1 tablespoon coarse cracked black pepper<\/li>\n<\/ul>\n\n\n\n<p><strong>Meat:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Brisket point, trimmed (5\u20137 pounds)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<p><strong>1. Make the Brine:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large stockpot, combine water, kosher salt, pink curing salt, brown sugar, peppercorns, coriander seeds, mustard seeds, garlic, and bay leaves.<\/li>\n\n\n\n<li>Bring to a simmer, stirring until the salts and sugar dissolve.<\/li>\n\n\n\n<li>Cool completely to room temperature, then refrigerate until brine is cold.<\/li>\n<\/ul>\n\n\n\n<p><strong>2. Brine the Brisket:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place the brisket point in a large non-reactive container or heavy-duty Ziploc bag.<\/li>\n\n\n\n<li>Pour the chilled brine over the meat, ensuring it\u2019s completely submerged (use a plate to weigh it down if needed).<\/li>\n\n\n\n<li>Brine in the fridge for <strong>7 full days<\/strong>, flipping every 1\u20132 days to ensure even brining.<\/li>\n<\/ul>\n\n\n\n<p><strong>3. Rinse and Soak:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>After 7 days, remove the brisket and rinse thoroughly under cold water.<\/li>\n\n\n\n<li>Soak the brisket in cold water for <strong>2 hours<\/strong>, changing the water halfway through. (This removes excess salt.)<\/li>\n<\/ul>\n\n\n\n<p><strong>4. Apply the Rub:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix together the <strong>Three Little Pigs Championship Rub<\/strong>, <strong>Texas Beef Rub<\/strong>, coriander, and cracked black pepper.<\/li>\n\n\n\n<li>Pat the brisket dry with paper towels.<\/li>\n\n\n\n<li>Coat the entire brisket generously with the rub mixture, pressing it onto the surface.<\/li>\n<\/ul>\n\n\n\n<p><strong>5. Smoking the Pastrami:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat your smoker to <strong>250\u2013275\u00b0F<\/strong>.<\/li>\n\n\n\n<li>Use a blend of oak, hickory, or cherry wood (or a mix).<\/li>\n\n\n\n<li>Smoke until the internal temperature hits <strong>195\u00b0F<\/strong> (this can take around 6\u20137 hours depending on thickness).<\/li>\n<\/ul>\n\n\n\n<p><strong>Optional Step (for classic New York style texture):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once it reaches 165\u00b0F, wrap the pastrami tightly in butcher paper or foil, then continue smoking until it reaches <strong>195\u2013203\u00b0F<\/strong> internal temp for slicing tenderness.<\/li>\n<\/ul>\n\n\n\n<p><strong>6. Rest and Slice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rest the pastrami for <strong>at least 1 hour<\/strong>, still wrapped, in a cooler or warm oven.<\/li>\n\n\n\n<li>Slice <strong>thinly against the grain<\/strong>.<\/li>\n\n\n\n<li>Serve hot for sandwiches or chill and slice cold for charcuterie!<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Quick Tip:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Steaming the pastrami<\/strong> after smoking (for about 1 hour) makes it <em>extra tender<\/em> and juicy, just like the best delis do!<\/li>\n<\/ul>\n\n\n\n<p>Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs BBQ <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brisket Point Pastrami Recipe Ingredients: For the Brine: For the Rub: Meat: Instructions: 1. Make the Brine: 2. Brine the Brisket: 3. Rinse and Soak: 4. Apply the Rub: 5. Smoking the Pastrami: Optional Step (for classic New York style texture): 6. Rest and Slice:&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,6,17],"tags":[64,87,230,11,34,650,14],"class_list":["post-2098","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-meats","category-recipes","tag-bar-b-que","tag-brine","tag-brisket","tag-chris-marks-bbq","tag-kansas-city-bbq","tag-pastrami","tag-three-little-pigs-rubs"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/2098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=2098"}],"version-history":[{"count":0,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/2098\/revisions"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=2098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=2098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=2098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}