Bring on the big meat! This hunk of brisket is brined in our peppery garlic Chop Shop Steak Seasoning. Don't let the 7 day long brining process discourage you! Days later rosy pink slices of pastrami will be filling your plate and you will be eatin' good!
Category
Beef
Servings
8
Prep Time
20 minutes
Cook Time
5-7 hours
Author:
PS Seasoning
Bring on the big meat! This hunk of brisket is brined in our peppery garlic Chop Shop Steak Seasoning. Don't let the 7 day long brining process discourage you! Days later rosy pink slices of pastrami will be filling your plate and you will be eatin' good!
Ingredients
6-7 Lb Brisket Flat Cut
1/2 Gallon Water
3/4 Cup Kosher Salt
2 t Pink Cure
-
1 Bottle Chop Shop Steak Seasoning
1/2 Cup Sugar
4-5 Cloves Garlic
4 Lbs Ice Cubes
3/4 Cup Cracked Black Pepper
3/4 Cup Cracked Coriander
Directions
Bring water to a boil and add the salt, pink cure, sugar, garlic and the full bottle of chop shop. Simmer for 4-5 minutes or until the salts and sugar are dissolved fully. Add the ice to cool the mixture rapidly.
Trim excessive fat from the brisket if necessary. In a very large ziplock bag, place the brisket and the brine together, squeezing out as much air as possible. Place in a container large enough to catch any spillage and place in the fridge to brine for 6 days.
You can use other containers if you do not have a ziplock bag large enough. What is key is that the brisket be fully submerged at all times throughout the brining process.
Remove the brisket from the brine and rinse well under cold water to remove any excess seasoning. Pat dry with paper towel.
Lay the brisket on a rack on a ½ sheet tray and place in the refrigerator to air dry for 24 hours.
Set your smoker to 250 degrees.
Combine the cracked pepper and cracked coriander and generously coat the brisket to prepare it for the smoker.
Place the meat in the smoker, directly on the rack, for 3-4 hours or until the internal temperature reaches 155 degrees.
At this point, place the meat on a sheet tray and cover with foil. Or, completely double wrap the meat in foil with enough to catch juices.
Increase the smoker temp to 300 degrees.
Cook for an additional 2-3 hours or until the internal temperature reaches 205 degrees F and the meat is tender.
The meat probe should meet very little resistance when entering the pastrami.
Remove the pastrami from the smoker, remove foil and allow the meat to rest for 30-60 minutes. (very important part of that process to avoid losing moisture)
Slice against the grain and enjoy!