Trying something new as I wait for commissions. Cooking has been a big part of my life and I love to share it. As such I will be postin things from time to time of my experiments in the kitchen


Smoked Pastrami. This recipe requires some patience as the brisket needs to brine for nearly 2 weeks. However, this is without a doubt on of my fav new recipes and open to a lot of tweaking with the rub.

6-8 lb beef brisket, fat cap intact
2 qts hot water and 2 qts ice water
2/3 cup kosher salt
2 teaspoons pink curing salt (I use Prague Powder)
1 yellow onion, peeled and halved
8-10 cloves of garlic, peeled and halved

Spice Rub
1/2 cup freshly cracked black peppercorns
1/2 cup coriander seeds
2 tablespoons brown or black mustard seeds
1 tablespoon light brown sugar
1 teaspoon ground ginger

Beer. Some for smoker, rest for you

1. Trim the excess fat of the brisket, leaving about a 1/4" fat cap. Place the brisket in a large, resealable bag

2. Prepare the brine. Mix the 2qts of hot water, kosher salt and pink curing salt in a large bowl. Stir until the salt crystals dissolve. Add the ice water, onions and garlic. Put into the bag with the brisket. Place the bag in a roasting pan to contain any potential leaks. Brine the brisket for 12 days, turning the bag once a day to circulate the brine.

3. Place the peppercorns, coriander seeds, mustard seeds, brown sugar and ginger in a bowl. Run the mixture through a spice mill for a few bursts, working in batches if necessary.

4. Drain the brisket and rinse well under cold water. Blot it dry with paper towels. Place the brisket in a roasting pan and evenly coat all sides with the spice rub.

5. Set up your smoker with the appropriate fuel (chips, pellets, etc.) and set for 225-250 degrees F. Place a foil pan, like a pie dish, on a lower rack and fill 2-3 inches with beer.

6. Place the brisket, fat side up, in the smoker on a rack above the beer. Smoke until a thermometer reads 175 F internally and the exterior forms a nice crust. This will take about 7-8 hours.

7. Wrap the pastrami in butchers paper and return to the smoker until a temperature probe reads 200F, about another 1 or 2 hrs. At this point, the meat should be very tender and the side can be easily pierced with a finger or the handle of a wooden spoon.

8. Remove the pastrami and let it sit for an hour before slicing. Slice across the grain to desired thickness