Homemade Pastrami

Step 1

In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.

Step 2

Combine the toasted spices with the remaining spices. Store in a sealed container.

Step 3

Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.

Step 4

Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.

Step 5

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub, and store in the refrigerator uncovered overnight.

Step 6

Set your Yoder Smokers YS650 for indirect cooking and bring the temperature to 250°F. Smoke the brisket until internal temperature reaches 160°F (check internal temperature with an instant read thermometer like the Maverick PT-75).

Step 7

Double wrap the brisket in foil or butchers paper, and continue smoking until internal temperature reaches 205°F.

Step 8

Allow meat to rest half an hour. Slice thinly and serve.

Step 9

In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.

Step 10

Combine the toasted spices with the remaining spices. Store in a sealed container.

Step 11

Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.

Step 12

Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.

Step 13

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub, and store in the refrigerator uncovered overnight.

Step 14

Set your Yoder Smokers YS650 for indirect cooking and bring the temperature to 250°F. Smoke the brisket until internal temperature reaches 160°F (check internal temperature with an instant read thermometer like the Maverick PT-75).

Step 15

Double wrap the brisket in foil or butchers paper, and continue smoking until internal temperature reaches 205°F.

Step 16

Allow meat to rest half an hour. Slice thinly and serve.