Beef Pastrami

Total Time: 534 hrs Preparation Time: 6 hrs Cook Time: 528 hrs

Ingredients

• 5 lbs beef brisket
• 2 tablespoons black peppercorns
• 2 tablespoons dried thyme
• 6 bay leaves, crumbled
• 2 teaspoons whole cloves
• 1/4 cup minced garlic
• 2 teaspoons whole juniper berries
• 1/4 cup crushed juniper berries
• 6 cups water
• 3/4 cup packed brown sugar
• 3/4 cup kosher salt
• 2/3 cup fresh coarse ground black pepper

Recipe

• 1 in a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
• 2 in a large saucepan over medium heat combine the water, brown sugar and salt.
• 3 bring to a boil.
• 4 stir to dissolve the sugar/salt mixture.
• 5 remove from heat and stir in the dry spice mixture.
• 6 steep for one hour.
• 7 place the brisket in a large freezer bag.
• 8 pour the brine into bag, press out air and seal.
• 9 refrigerate for 3 weeks, turning the brisket every three days, in my case when i think about it.
• 10 preheat your smoker.
• 11 in a small bowl combine the crushed juniper berries and black pepper.
• 12 remove brisket from bag and discard brine.
• 13 lightly pat dry.
• 14 press firmly into one side of the meat 1/2 of the juniper/pepper mix.
• 15 turn and repeat.
• 16 place brisket in smoker and smoke for 4 hours.
• 17 remove from smoker and cool for 30 minutes.
• 18 place brisket in a large dutch oven.
• 19 cover with water and turn heat to medium high.
• 20 bring to a boil.
• 21 reduce heat to simmer, cooking for two hours.
• 22 remove from dutch oven and cool completely.
• 23 at this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.