Pastrami on rye
Anything with Alvin · ♥ 24.6K likes · 1.3M views · 11 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- brisket
- 8 cup boiling water
- 3½ cup kosher salt
- 1 cup brown sugar
- 2 tbsp allspice berries
- 4 whole star anise pods
- 2 tbsp yellow mustard seeds
- 4 tsp cloves
- 1 stick cinnamon
- 8 tsp sodium nitrate
- 6 whole bay leaves
- 8 cup ice
Brine the point in the same brine as the flat -- eight cups boiling water, three and a half cups kosher salt, one cup brown sugar, two tablespoons allspice berries, four star anise, two tablespoons yellow mustard seeds, four teaspoons cloves, one cinnamon stick, eight teaspoons sodium nitrate, six bay leaves, cooled with eight cups of ice -- for at least seven days and up to 10.
Rinse the brined point and set it aside while the flat is boiled for corned beef.
- 4 tbsp whole black peppercorns
- 2 tbsp whole coriander seeds
Grind four tablespoons of whole black peppercorns and two tablespoons of whole coriander seeds in a mortar and pestle until mostly broken up with some chunks left.
- 2 tbsp brown sugar
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp yellow mustard seeds
- 1 tsp mustard powder
Mix in two tablespoons brown sugar, two tablespoons garlic powder, one tablespoon onion powder, two tablespoons yellow mustard seeds and one teaspoon mustard powder.
Pat the brined point dry on all sides so the rub sticks, then apply the rub vigorously and evenly all over.
Smoke at about 225F over wood pellets for a couple of hours until the internal temperature reaches about 160F.
Wrap in foil at 160F to steam it through the stall and bring the temperature up faster, to a goal of about 200F internal; it took about 7.5 hours in total.
Cut off the thinner end bits, then slice; trim the edges of the slices and stack them so the stack is the width of the bread and fans out in a curve.