The brisket is a cut of beef that hails from the lower chest area making this cut a heavily used muscle which contains a lot connective tissue. Pastrami was originally created to preserve meat before refrigeration. Combine the curing method of making pastrami and smoking the brisket to break down the connective tissue and what you'll get is a succulent brisket that melts in your mouth as you bite into it. The Beef Brisket is undoubtedly one of the most popular cuts of beef to barbecue with. This cut is renowned for its beautiful beefy flavors. This cut of beef is also the perfect candidate for the “low and slow” cooking method which yields beef so tender, it practically falls apart with a fork. Each Brisket ½ flat is approximately 3-4 lbs each.
Lone Mountain Wagyu Brisket ½ Flat Pastrami Recipe
Recipe and Image by Jess Pryles
1 Lone Mountain Wagyu Brisket ½ flat
For the cure:
- 4 cups water
- ¼ cup sugar
- ¼ cup Mortons coarse kosher salt
- 1 teaspoon pink curing salt
- 2 tablespoon pickling spice
For the rub:
- 4 tablespoons coarse black pepper
- 2 teaspoons mustard powder
- 2 tablespoons coarsely ground coriander
- 2 teaspoons garlic powder
- 4 tablespoon pickling spice
- Cling Wrap
- Aluminum Foil
1. Trim the brisket flat of any remaining fat.
2. Combine water, sugar and salt in a small pan and place over low heat. Stir until sugar and salt have dissolved, then allow mix to cool. Once cooled, add in curing salt and spices.
3. Lay brisket in a large container and cover with cure mix. The meat must be completely immersed. Cover and place in fridge for 5-6 days.
4. Remove brisket flat from brine/cure. It will be a pale grey in color, this is normal. Discard the cure and replace with plain water. Allow brisket to soak 1-2 hours.
5. Combine all ingredients for the rub in a bowl. Remove brisket from the water and use paper towel to pat dry.
6. Season the brisket well with the rub, pushing and massaging it into the surface. The rub should be very concentrated and “crusty.” Place the rubbed brisket back into the fridge, uncovered, overnight.
7. Fire up a smoked to 250f. Place the brisket into the smoker, and smoke for 4-6 hours until an internal temperature of 165f is reached.
8. Heat an oven to 250f. Remove brisket from smoker, and tightly wrap in 3-4 layers of cling wrap, then 2 layers of foil.
9. Place brisket into oven to continue cooking until it reaches 205f internal temperature, which may take another 4-6 hours.
10. Slice and serve warm pastrami
We recommend you serve with pickles, mustard and rye bread.