Smoked beef brisket pastrami
Votes: 1
Time: 8 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 1750, total fat 138 G., saturated fats 55 G., proteins 111 G., carbohydrates 11 G., fiber 4 G., cholesterol 576 mg, sodium 1542 mg, sugar 3 G.
Calories 1750, total fat 138 G., saturated fats 55 G., proteins 111 G., carbohydrates 11 G., fiber 4 G., cholesterol 576 mg, sodium 1542 mg, sugar 3 G.
Beef brisket is rubbed with a pastrami spice mixture and smoked first open-faced and then in parchment. After ten hours, the meat is incredibly juicy, with a crispy, savory crust. This recipe is suitable for both an offset smoker and a charcoal grill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole beef brisket weighing 5.5–6.5 kg.
- 0.5 cup crushed coriander seeds
- 0.5 cup coarsely ground black pepper
- 1/4 cup coarse salt
- 1/4 cup crushed mustard seeds
- 2 tsp chili flakes
- 1 teaspoon ground sumac
- 1 cup natural non-alcoholic apple cider
- 1/4 cup Worcestershire sauce
- 1/4 cup yellow or brown mustard
- Special equipment: offset smoker (optional), spray bottle, meat paper, electronic meat thermometer
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Cooking the dish according to the recipe:
- Preheat the grill for indirect heat (rake all coals to one side) to 110°C-120°C. Alternatively, preheat an offset smoker. Light a fire with apple and cherry wood in the firebox and preheat the smoker to 110°C-120°C.
- Trim the fat cap from the brisket, leaving the fatty, lean side. Trim the fat at the tip to a thickness of about 1 cm. Trim the fat from the top of the flat end to a thickness of about 0.5 cm. Turn the brisket over and remove any membrane and sinew from the meat. After trimming, the piece will be about 1 kg lighter.
- Place the trimmed fat in a small skillet and place it on the smoker or grill. You'll need it later to baste the brisket before wrapping.
- Combine coriander seeds, black pepper, salt, mustard seeds, chili flakes, and sumac in a bowl. Combine apple cider and Worcestershire sauce in a spray bottle.
- Brush the entire brisket with mustard, then generously sprinkle pastrami seasoning on all sides. Drizzle with apple cider mixture.
- Place the brisket over indirect heat, fat side down. If using a smoker, position the brisket so the fattest part of the brisket faces the heat. Insert a thermometer into the fattest part of the brisket, close the lid, and cook, basting every 30 minutes, until the internal temperature reaches 165°F (74°C), about 6 hours.
- Brush the brisket with lard and wrap it in parchment paper. Return the brisket to the indirect heat and continue cooking until the internal temperature reaches 95°C (205°F), about 3 more hours.
- Remove the brisket from the grill and let it rest for at least 1 hour before separating the flat (lean portion) from the fatty portion. Slice the meat across the grain and serve.
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