Recipe – Brisket Pastrami

Description

Ingredients














Instructions

  1. Step 1: In a mixing bowl, combine all dry cure ingredients and rub evenly over the brisket. Place in a Ziploc bag or wrap in plastic wrap; refrigerate for 5-7 days, turning daily.
  2. Step 2: After curing, rinse the brisket under cold water to remove excess cure and pat dry. Mix all rub ingredients and apply evenly over the brisket.
  3. Step 3: Preheat the smoker to 225°F (107°C) and use hickory or oak wood. Smoke brisket fat-side up for 6-8 hours until internal temperature reaches 195°F (90°C).
  4. Step 4: After smoking, wrap brisket in butcher paper or aluminum foil and let it rest for at least 1 hour.
  5. Step 5: Slice the pastrami against the grain in thin slices. Serve on rye bread with mustard and pickles, or enjoy on its own.

Notes

  • Note 1: For best flavor, let the brisket rest in the fridge after curing for an additional day before smoking.
  • Note 2: Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.

Nutrition

Calories: 350 kcal | Protein: 25 g | Fat: 25 g | Saturated Fat: 10 g | Carbohydrates: 2 g | Fiber: 0 g | Sugar: 0 g

Science Behind the Method

Curing Process

Curing is a preservation technique that relies on the use of salt, which serves multiple functions:

  • Osmosis: Salt creates an osmotic pressure that draws moisture out of the meat. This process helps inhibit the growth of harmful bacteria by creating a less hospitable environment due to the concentration of salt and reduced water activity.

  • Flavor Development: The maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor—occurs as the meat cures. Other flavorings, such as spices (pepper, coriander), contribute to creating complex flavors.

  • Nitrate/Nitrite Role: If using Prague Powder #1, the sodium nitrite helps preserve color and flavor, preventing spoilage and the growth of botulism-causing bacteria while also stabilizing the meat’s pink hue.

Smoking Process

Once the brisket is cured, it moves into the smoking phase which is crucial for flavor and tenderness:

  • Low and Slow Cooking: Smoking at a low temperature (225°F or 107°C) allows collagen in the brisket to break down over time. As the internal temperature of the meat rises, collagen turns into gelatin (around 160°F or 71°C). This gelatin contributes to the moisture and tenderness of the final product.

  • Wood Smoke Interaction: Smoking wood, such as hickory or oak, releases phenolic compounds and other flavor compounds. When meat is exposed to smoke, these compounds permeate the surface and contribute to a rich, smoky flavor through smoke ring formation—a process involving nitrogen dioxide reacting with hemoglobin in the meat, giving it a distinctive pink color.

Resting

After smoking, the brisket should be allowed to rest:

  • Juice Redistribution: Resting allows the juices that were pushed to the center of the meat during cooking to redistribute throughout the brisket. This results in a more juicy and flavorful eating experience. In addition, the internal temperature continues to rise slightly during this resting phase due to carryover cooking.

  • Improved Slicing: Resting helps the meat fibers relax, making it easier to slice against the grain. Slicing against the grain shortens the meat fibers, contributing to a more tender bite.

Final Touches

  • Maillard Reaction: The rub applied before smoking enhances flavor through additional maillard reaction during cooking, creating a flavorful outer crust known as the bark.

By understanding these scientific principles, you can appreciate and optimize each step in the process of creating delicious brisket pastrami from curing to smoking to resting.

Tips For Success

The Curing Process:

  • Take Your Time with Cure:
    Don’t rush the curing! Allowing the brisket to cure for the full 5-7 days is essential for flavor development and safety. The longer it cures, the more pronounced the flavor will become.

  • Monitor the Temperature:
    Keep your refrigerator at a steady, cold temperature (below 40°F/4°C) during the curing process. This is critical to prevent any bacterial growth.

  • Flip Daily for Even Distribution:
    Remember to turn the brisket every day! It ensures that the cure solution penetrates evenly throughout the meat.

Smoking Techniques:

  • Choice of Wood:
    Pick the right wood! Hickory and oak pair beautifully with pastrami, but fruit woods like apple or cherry can add a subtle sweetness that complements the spices well.

  • Maintain Consistent Temperature:
    Patience is key. Keeping a steady temperature of 225°F (107°C) is crucial for even cooking. Avoid opening the smoker too frequently, which can cause temperature fluctuations.

  • Ideal Internal Temperature:
    Focus on an internal temperature of 195°F (90°C), which is essential for breaking down the connective tissue. Use a good quality meat thermometer for precise readings.

  • Spritzing:
    If you choose to spritz the brisket, use a light hand. Too much liquid can create a steaming effect rather than a proper smoke. A fine mist of apple cider vinegar and water every hour will keep it moist.

Resting and Slicing:

  • Don’t Skip the Resting Period:
    Allow the brisket to rest! This step is vital for redistributing the juices inside the meat after smoking—slicing too soon will lead to a dry pastrami.

  • Use a Sharp Knife for Slicing:
    A sharp knife is crucial for achieving thin, even slices. Slicing against the grain prevents chewy pieces and enhances the tender texture of your pastrami.

Serving Suggestions:

  • Consider The Whole Experience:
    When serving, pair your pastrami with quality rye bread, and don’t skimp on mustard—its tanginess balances the richness of the meat perfectly. Adding pickles and a side of coleslaw elevates your pastrami sandwich to a culinary experience!

  • Storing Leftovers:
    If there are any leftovers, store them properly. Wrap them tightly to minimize exposure to air, which can dry out the meat. They can also be reheated gently in a pan with a little moisture to maintain tenderness.

Embrace these tips and unlock the full potential of your brisket pastrami! Happy smoking!

Variations

For the Brisket:

  • Use a choice cut of brisket for a richer flavor.
  • Try packer cut alternatives like chuck roast for different textures.

Dry Cure:

  • Incorporate fresh herbs like thyme or rosemary for additional flavor.
  • Experiment with different sugars; try maple syrup or agave for a unique sweetness.
  • Add a pinch of cayenne pepper for some heat in your dry cure.
  • Include crushed red pepper flakes for a spicier kick.

For the Rub:

  • Substitute smoked paprika with regular paprika for less smokiness.
  • Incorporate brown mustard powder into the rub for a tangy twist.
  • Add cumin or dried thyme for a different aromatic profile.
  • Use blackened seasoning instead of the rub for a southwestern flavor.

Smoking Techniques:

  • Try different wood chips, like applewood or mesquite, for distinct smoky profiles.
  • Wrap the brisket in bacon during smoking for additional fat and flavor.
  • Experiment with a dry-brining method instead of a wet cure for a more pronounced flavor.

Serving Suggestions:

  • Serve brisket pastrami on bagels with cream cheese and pickled vegetables.
  • Top with jalapeños for a spicy pastrami sandwich experience.
  • Use sourdough bread as a base for a unique flavor combination.
  • Add a slice of Swiss cheese for a classic deli flair.

Additional Uses:

  • Chop leftover pastrami for use in breakfast burritos or quesadillas.
  • Incorporate into pasta dishes or mac and cheese for a smoky boost.
  • Include in charcuterie boards for a gourmet touch.
  • Use for pastrami hash with potatoes for a hearty brunch option.

Enjoy customizing your homemade brisket pastrami with these variations!

 

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