Pastrami
- 5 tablespoons Morton Tender Quick
- 2 tablespoons packed dark brown sugar
- 2 tablespoons ground black pepper
- 2 tablespoons ground coriander
- 1 tablespoon granulated garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground bay leaves
- 1 brisket flat, about 6-8 lbs, fat cap trimmed to 1/8-inch
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons coarsely ground coriander
- 1 tablespoons granulated garlic
- 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
- Produce
- Bay leaves, ground (1 teaspoon)
- Coriander, ground (2 tablespoons)
- Coriander, coarsely ground (2 tablespoons)
- Garlic, granulated (2 tablespoon)
- Meat
- Brisket flat, about 6-8 lbs (1)
- Cooking & Baking
- Allspice, ground (1 teaspoon)
- Black pepper, ground (2 tablespoons)
- Black pepper, coarsely ground (3 tablespoons)
- Brown sugar, packed dark (2 tablespoons)
- Other
- 2-3 fist-size chunks of medium smoking wood, such as oak or hickory
- 5 tablespoons Morton Tender Quick
Preparation
Read recipe preparation on seriouseats.com
Social Stats
47.0Rating
1-100
1-100
41Tweets
21Facebook
Shares
Shares
1StumbleUpon
Views
Views
10PinterestPins
Recipe Stats
Published October 14, 2011 (1 year ago).
24 people saved this recipe.
