This recipe took me three weeks to do. First, you put the 5-8 lb brisket ( trimmed ) into a brine made from
2 T whole peppercorn
1 1/2 T dry thyme
3 T crumbled bay leaves
2 t whole cloves
1/4 cup minced garlic
16 cups water
3/4 cup demerara sugar
3/4 cup kosher salt
bring water, sugar and salt to a boil and add the rest of the spices. Let steep for 1 hour and when the brine is cool put it in a 2 1/2 gal ziplock bag with the brisket. Put in fridge for 3 weeks and turn is every 3-4 days.
The picture below is after it has come out of the brine.
wash the brisket and dry off. Then rub the brisket with a dry rub made from
3 T ground coriander
3 T ground pepper ( butcher's blend )
6 cloves of minced garlic
1 1/2 t yellow mustard seeds
2 T kosher salt
1/4 cup demerara sugar
1/4 cup paprika
1 T ground ginger
after completely covering the brisket, put it in the fridge over night
The picture below is after it had reached 160 in the smoker. I then put apple juice in the pan and covered it until it reached 190.
below - after it reached the temp and taken out of the pan to rest.
I then sliced it up to make pastrami on rye sandwiches for friends. I took enough for 12 sandwiches to work and they all raved how good it tasted. They all said that I can try my practise work on them
There wasn't any left so will have to do it all over again.