Pastrami Brisket

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


  • 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

  • 1 tbsp coarse black
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 2 tbsp onion powder
  1. In a large pot bring water to a boil
  2. Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
  3. In a large bucket add in your ice and pour in your brine
  4. Place brisket in brine bucket then into the fridge for 7 days
  5. Take your brisket out of brine, rinse thoroughly and pat dry.
  6. Yellow mustard as a binder then coat w/ rub
  7. Place your thermometer in and set it to 200 degrees
  8. 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
  9. Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal
  10. When done let it rest at least an hour in a cooler or overnight.

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