Oven-Smoked Pastrami
- 1/3 cup Diamond Crystal kosher salt (about 1 3/4 ounces)
- 2 tablespoons coriander seeds, toasted and finely ground
- 2 tablespoons whole black peppercorns, toasted and finely ground
- 2 tablespoons packed dark brown sugar
- 1 tablespoon ground ginger
- 1 teaspoon curing salt
- 1 teaspoon garlic powder
- 1 (4- to 5-pound) beef brisket
- 2 (18-inch-by-4-1/2-feet) sheets heavy-duty aluminum foil, plus more for steaming
- 4 cups apple wood or hickory smoking chips (about 9 ounces)
- 10 cups water
- Produce
- Garlic powder (1 teaspoon)
- Ginger, ground (1 tablespoon)
- Meat
- (4- to 5-pound) beef brisket (1)
- Cooking & Baking
- Brown sugar, packed dark (2 tablespoons)
- Coriander seeds, toasted and finely ground (2 tablespoons)
- Curing salt (1 teaspoon)
- Diamond crystal kosher salt (1/3 cup)
- Peppercorns, whole black toasted and finely ground (2 tablespoons)
- Drinks
- Water (10 cups)
- Other
- 2 (18-inch-by-4-1/2-feet) sheets heavy-duty aluminum foil, plus more for steaming
- 4 cups apple wood or hickory smoking chips (about 9 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 29, 2012 (11 months ago).
50 people saved this recipe.
