Barbecue: Pastrami

Name: Barbecue: Pastrami
Prep time: 4 d
Cook time: 4 d
Total time: 4 d
Yield: 10
Cuisine: Bbq, Barbecue
Ingredients: 1 teaspoon ground bay leaves; 2 Tbsps packed dark brown sugar; 10 servings Type of fire: Indirect; 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch; 1 Tbsp granulated garlic; 10 servings Grill heat: Low; 1 teaspoon ground allspice; 2 Tbsps ground coriander; 2 Tbsps ground black pepper; 3 Tbsps coarsely ground black pepper; 2 mediums 2-3 fist-size chunks of medium smoking wood, such as oak or hickory; 5 Tbsps Morton Tender Quick

Barbecue: Pastrami might be just the side dish you are searching for. This recipe makes 10 servings with 23 calories, 1g of protein, and 0g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 96 hours. Head to the store and pick up ground allspice, granulated garlic, type of fire: indirect, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. Father's Day will be even more special with this recipe. This recipe is typical of American cuisine.

Instructions

To make the dry-cure, mix together Morton Tender Quick, dark brown sugar, black pepper, coriander, granulated garlic, allspice, and bay leaves in a small bowl. Coat entire brisket with the cure and place in a large resealable plastic bag.

Ingredients you will need

Granulated Garlic

Dark Brown Sugar

Black Pepper

Bay Leaves

Coriander

Allspice

Equipment you will use

Ziploc Bags

Bowl

Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.

Remove brisket from bag and wash as much cure off as possible under cold running water.

Ingredients you will need

Water

Place brisket in a large container and fill with water and let soak for 30 minutes.

Ingredients you will need

Water

Remove from water and pat dry with paper towels.

Ingredients you will need

Water

Equipment you will use

Paper Towels

To make the rub, mix together black pepper, coriander, and granulated garlic in a small bowl. Coat entire brisket with the rub.

Ingredients you will need

Granulated Garlic

Black Pepper

Coriander

Dry Seasoning Rub

Equipment you will use

Bowl

Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 4 to 6 hours.

Equipment you will use

Kitchen Thermometer