Smoked Pastrami | Wagyu Brisket Flat | Detailed Instructions | 4K
Hectors Smoke House Hectors Smoke House
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 Published On Jun 8, 2020

Detailed step by step process for pickling, curing and smoking the most amazing Brisket Smoked Pastrami on the Stumps Junior Smoker. Tasty, moist Homemade Smoked Brisket Flat Pastrami. Jump straight to the part you want to view or grab a beer, sit back and enjoy.

- Trimming a Brisket Flat    • Trimming and Separating the Brisket P...  
- 2:06 Creating a Pickling Spice Mix
- 6:20 Making a Brine
- 10:04 Curing the Brisket
- 14:00 Washing the Brisket Flat
- 16:02 Applying the Rub
- 23:15 Smoking the Pastrami
- 24:30 Slicing and Tasting

Check out my previous video showing how to separate a Brisket Flat from the Point    • Trimming and Separating the Brisket P...  

Instructions

Pickling Spice
Toast
- 1 Tblsp Coriander Seeds
- 1 Tblsp Black Peppercorns
- 1 Tblsp Yellow Mustard Seeds

- 1 Tblsp Chilli Flakes
- 1 Tblsp All Spice Berries
- 1 Tblsp Cloves
- 1 Tblsp Ground Ginger
- 1 Crushed Cinnamon Stick
- 2 Crushed Bay Leaves

Brine
- 1/2 Gallon / 2.25L Boiling Water
- 1 Cup Kosher Salt
- 1 Cup Brown Sugar
- 10 Cloves of Garlic
- 3 Tsp Pink Salt (6.25% Prague Powder No.1)
- 1/4 Cup Pickling Spice Mix
- 1/2 Gallon / 2.25L Cold Water

Rub
- 1 Tblsp Garlic Powder
- 1 Tblsp Mustard Powder
- 1/4 Cup Crushed Coriander Seeds
- 1/4 Cup Cracked Black Pepper
- Yellow Mustard Binder

Temperatures
- 250f until you have a 160f internal temperature
- Double foil wrapped
- 290f until you have an internal temperature of 203f
- Rest for an hour in a Cambro or Esky
- Serve either hot or cold.


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Indoor Kitchen Set Details

Kitchen Innovations Cupboards - http://www.kitcheninnovations.com.au/
Dekton Stone Benchtop - https://www.cosentino.com/en-au/dekton/
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Island Bench - IKEA

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