here I have a 14 pounds brisket which is
choice great and I am going to be making
homemade pastrami out of it as you can
see after opening the package it comes
with a lot of fat but since we're gonna
be smoking and brining this brisket it
is important to remove the fat and
here's how I like to trim it
[Music]
since the point is the fattiest part of
the brisket there's enough intramuscular
fat so I try to remove almost all of it
but as you can see that is not the case
for the flat since it's normally dry I
like to leave at least a quarter inch of
fat so that we can enjoy it in order to
be considered pastrami we have to brine
it in a cure and these are all the
spices I'm gonna be using for today and
remember exact amount any ingredients on
the description down below the first
thing I like to do is toast a few of
them to enhance the flavor so my black
pepper coriander and mustard seeds get
toasted just for a little bit
be sure to keep the pan moving and do
not let it burn after just a few minutes
you can really smell the fragrant that
comes out of it that lets you know that
it's ready in order to keep them course
I like to grind it with my pestle and
mortar and this is what I'm looking for
[Music]
once that was done I like to combine
everything together and here's what I
got a tablespoon of whole cloves red
chili flakes allspice berries ground
ginger ground mace - crushed bay leaves
and to finish it off the crushed
cinnamon stick now mix it well and my
pickling spices are done
[Music]
in a large pot I threw in a gallon of
water through in my pickling spices
followed by some salt granulated sugar
and finished it off with Corrine pink
salt now mix it well and bring it to a
boil as soon as it starts boiling remove
it from the heat in a large container I
like to put a cooling rack and throw in
about a gallon of ice there are two
reasons for the ice one is to cool down
our brine and the second one is that we
need an additional gallon of water this
will match up perfectly with a ratio of
two gallons of water it is important
that you cool down your brine you don't
whatsoever want to cook your brisket at
this time so before inserting it make
sure it's a hundred percent cool once
that's done the next step is to put in
our brisket now there's a good chance
that your brisket will float just like
mine so I'm using some way to keep it
down
now there's left to do is close it well
with clinched plastic so that it can
brine on my refrigerator for seven days
[Music]
once the seven days were up I quickly
removed the Clinch paper followed by the
wakes on a sheet pan I laid some paper
towels and removed my brisket from the
brine and this is what it looked like
check it out now if we just went ahead
and cooked this brisket as is it will be
extremely salty since it was brining for
seven days the salt really penetrated
all the way through so to tone things
down I am washing the salt off
completely when you're washing it don't
think that you're gonna be washing out
all the salt trust me you can wash it
like you mean it if you skip this step
you will be extremely salty then I
brought it back into the house and dry
it thoroughly for my rub I kept a pretty
simple I added some black pepper and
coriander after grinding at course I
mixed it up with some garlic powder then
I mixed it well and my rub was done to
ensure that my rub was thick I lightly
coated with yellow mustard it is
important for you to remember that the
brisket will shrink as it's cooking so
even though I'm seasoning all the way
through I keep that in mind so that I
don't overseason it then I transferred
it to my smoky pan and here is the
perfect amount of seasoning for your
pastrami
now there's left to do is to smoke it I
am smoking this beautiful pastrami at
250 degrees Fahrenheit for five hours so
let's do that
[Music]
after five hours are removed it from my
cooker in here's what we got I just wish
you can smell this the red mahogany
color is an indication that we have a
beautiful smoke throughout the entire
brisket now that I have the perfect
color and the exact amount of smoke I
want I want to finish a cooking and in
order to speed up the process I am
wrapping in aluminum foil to finish
cooking it I am leaving it inside of my
cooker for an additional five hours but
I am NOT going by time I'm going by feel
when I poke my probe and there's no
resistance that's when I know it's done
[Music]
once it was done cooking I quickly
removed from my cooler wrap it in the
tower and put it on a cooler so that he
can rest for at least 2 hours as he was
resting I decided to toast a few breads
to make it Reuben sandwich just throw in
some butter and toast it into its golden
brown after two hours I quickly
unwrapped it as you can see it's still
blazing hot but I could no longer wait
so I was rewarded with this check it out
[Music]
to my surprise a very small part did not
get the cure but if we do a band test
you know how this is gonna taste
extremely tender and if I pull them
apart oh yes as tender as he can be and
there you have it the perfect pastrami
made at home
[Music]
to finish off my Reuben sandwich I threw
in some Thousand Island dressing my
incredible homemade pastrami a little
bit of sauerkraut baby Swiss cheese
melted using my Sears own and my Reuben
sandwich was done
[Music]
alright everybody we have our beautiful
you know what this is an Joe but you
know you've been asking me for pastrami
pastrami pastrami mm-hmm
that's a Reuben sandwich with pastrami
you never had it and you never had it he
always wanted to give it a try you want
to know what he was like
what is Reuben Reuben is called this
kind of sandwich and inside of it you've
got some pastrami and some other goodies
which I'm not gonna carry it's gonna be
surprised
I wonder if you like it there's no green
stuff and that's a promise jeez yes
there's - no you can't dissect it and
take the stuff out you have to go for it
all right all right let's give it a try
you tell me how you like it with
everything I'm gonna get cheesy and we
got the TV side The Cure as you saw it
there when I sliced it apparently then
we'll go all the way throughout the
brisket but at the same time as he gave
a nice collar where you did I was just
trying to see what the hell's in there
anyway cheers buddy let me know how you
like it go for it hmm fall to pit oh my
goodness
super tender I love Australia man oh
yeah you're good
it is so much more superior than the
ones that you buy on the supermarket
everybody so so soft super tender yeah
Wow and they could it take - it's like I
barely chew it yeah exactly you know a
lot of people never had it especially
from other countries for example in
Brazil that is not popular so if you
never had pastrami how can we describe
it to somebody that never had an angel
it's very peppery super super tender it
definitely leaves a little tangy on your
tongue that tastes of pepper at the end
right how's the aftertaste it like on
your tongue you feel it feel a little
numbness because it's so peppery right
yeah because so that crust has a little
peppery taste the brisket is come on
it's like butter
this gets super tender everybody funny
or super soft I think the biggest thing
is that's smoky and and peppery flavor
comes through the most I think that's
probably the biggest punch in the face
mm-hmm it's good there is a major
approves and reduce indoor food it is so
much superior than store-bought like
it's not even close and you'll never had
it because he can't compare it to it but
I have something for you to compare it
to it I bought it so that you would
compare this one here with the one from
the refrigerator from the store the
supermarket
that's Australian dude that looks like
so thin yeah it's like ham look
obviously this one is gonna be cold but
you get the feeling of it you never had
it exciting I really like pastrami
regardless but go for it I'm not excited
why not he's like him yeah but you just
gave me a really good one and then you
want me to try this one yep I'm glad
this one is bad I enjoy but this one is
still good I like it as well
it's okay yeah but you see that taste
very very similar taste
way less flavor though yeah the flavor
is not as strong not as much pepper
mm-hmm not enough smoke if you have to
pick good ass or this one angel this is
so much superior and I hope you give it
a try everybody and if you leave
somewhere that you have never even
tasted the taste of pastrami try it you
won't regret it you won't regret it it's
really good I hope you enjoyed this
video if you do enjoy make sure you give
it a thumbs up if you're not a
subscriber be sure to subscribe for
future videos remember if you are
interested in anything I use everything
is always in the description down below
thank you so much for watching we'll see
you guys on the next one take care of
buddy bye bye