Lets Make Some Pastrami!

Have y’all ever had our WORLD FAMOUS pastrami sandwich?  Well, now you don’t have to wait until Thursday and Friday lunch to have it.  I’m gonna give you all the tool to make it yourself at home! Don’t have a smoker or a Webber Grill? Don’t worry! You can braise this bad boy in the oven and now you have corned beef for a Reuben.  We use a beef brisket from Home Place Pastures in Mississippi.  You can order one online (YES, THEY DELIVER!) or stop by their store (It’s only 45 minutes away from Memphis) and get some.  Otherwise, a brisket from the store will suffice.  The hardest part about this recipe is to wait an entire week until you can enjoy it.

Pastrami Brine

The Ingredients

1 Beef Brisket (Doesn’t matter the size.  Buy what you know you’ll eat so you don’t waste it.)

1 gallon of water

1 cup pickling spice (Yes. The pickling spice in the spice section at Kroger.)

½ cup salt

4 gloves of garlic

½ a bunch of thyme and rosemary (Feel free to leave this out if you don’t want to buy the herbs.)

¼ cup white sugar

Git-R-Done

Step 1: Place all the ingredients (except the beef) in a pot and bring to a boil.

Step 2: Place the Brine in a container that will hold both the liquid and the beef in a refrigerator.  Cool the brine down. 

Step 3: Feel free to trim off any excess fat on the meat.  Leave it on there if you want to as well. ITS YOUR WORLD!

Step 4: Once the brine has cooled down place your beef into the liquid for a week. 

Step 5: Flip it over every day or so just to make sure everything is brined evenly. 

Get Smokin (or Cookin)

There are a few different ways you can cook the brisket. You can smoke it in a smoker (If you have one) or smoke it on your grill the way you would do pulled pork or ribs, or you can braise it.

For Smoking: You are going to want to smoke it until its 170 degrees.  We want it tender but not falling apart so you can slice it. 

For Braising: If you braise it cook it in your oven set at 350 degrees in water until it’s the meat is 170 degrees. 

Pro Tip: You want the final product to be tender but not fall apart, we like to slice ours and use it for sandwiches.

Cheers!

Chip