INGREDIENTS

1kg Beef brisket
16g Salt
10g brown sugar
6g allspice
5g Garlic powder
5g Sweet paprika
3g coriander seed
3g black pepper
2.4g Salt with nitrite (93.75% salt and 6.25% nitrite)
2.4g Antioxidant with erythorbate
2g ground mustard seeds
2g Ginger powder

PREPARATION

Mix pastrami seasonings and additives in a small bowl;

Generously rub the spice mixture on all sides of the beef brisket. Be sure to press the spice mixture into the meat so it adheres well;

Place the seasoned beef brisket in a large plastic bag or airtight container and refrigerate. Marinate for at least 15 days, turning occasionally to ensure all sides of the meat are equally seasoned;

IN THE SMOKER: prepare your smoker at a temperature of 90ºC and add wood chips. Woods like hickory, apple, and orange work well for smoking pastrami;

Place the beef brisket in the smoker and let it smoke for around 8 hours, or until the inside of the meat reaches 72ºC. Add more wood chips as needed to maintain smoke;

IN THE POT: Place sawdust in the bottom of a tall pot. Place something to keep the meat at the top of the pan.

Place the pan over low heat, enough for the wood to smoke, keep it for 1 hour with the lid closed or slightly open;

After the smoking step in the pan, preheat the oven to 90°C. Wrap the beef brisket tightly in aluminum foil and place it on a baking sheet. Bake in the oven for another 6 hours;

Remove the pastrami from the oven and let it cool for a few minutes before unwrapping;

When ready to serve, slice the pastrami into thin slices. Serve on rye bread with yellow mustard and side dishes of your choice.