Pastrami Brisket

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Prep Time: 5-7 Days | Cook Time: 8-10 Hrs

𝘽𝙧𝙞𝙣𝙚:

1 1/2 gallons of water
4-5 lbs of ice
3 c of Kosher salt
1 1/2 c white sugar
2 tbsp pink curing salt
1 whole garlic cloves
1/4 c pickling spice

𝙍𝙪𝙗:
1 tbsp coarse black
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp cumin
2 tbsp onion powder

In a large pot bring water to a boil
Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
In a large bucket add in your ice and pour in your brine
Place brisket in brine bucket then into the fridge for 7 days
Take your brisket out of brine, rinse thoroughly and pat dry.
Yellow mustard as a binder then coat w/ rub
Place your thermometer in and set it to 200 degrees
Fire up your smoker to 250 degrees then place your brisket in and smoke till you have a nice set bark about 6hrs and temp around 170
Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal
When done let it rest at least an hour in a cooler or overnight.

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To create cool, delicious and ideal Barbecue recipes that are actually worth recreating. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

Pastrami Brisket

Still hungry? Here’s more

Smoked Cajun Turkey Soup

Miso Chimichurri

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Pastrami Brisket

Still hungry? Here’s more

Smoked Cajun Turkey Soup

Miso Chimichurri

Thanksgiving Leftover Lumpia’s

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