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Pastrami Brisket with B4 Barbeque

Pastrami Brisket with B4 Barbeque

Yield: 12-16 Servings
Prep: 30 Min | Cook: 10 Hr
Total Time: 19 Hr 30 Min

Ingredients

Main Ingredient:

  • 1 (15–17 lb) whole packer brisket, trimmed

Pastrami Seasoning Ingredients:

  • 16 mesh black pepper, to taste
  • Meat Church Holy Cow, to taste

Pastrami Brine Ingredients:

  • 2 yellow onions, sliced thin
  • 4 cups pickle juice
  • 1 cup minced garlic
  • 1 1/2 cups brown sugar
  • 1 1/2 cups kosher salt
  • 3 tablespoons pink curing salt (Prague powder #1)
  • 4 cinnamon sticks
  • 1/4 cup red pepper flakes
  • 1/4 cup allspice
  • 1/4 cup cloves
  • 1/4 cup whole coriander
  • 1/4 cup black peppercorns
  • 1 gallon water

Directions

  1. Prepare the brine: Combine all brine ingredients in a large container with 1 gallon of warm water. Stir until salt and sugar are dissolved.
  2. Brine the brisket: Place the brisket in a food-safe container and cover completely with the brine. Add cold water if needed to submerge. Refrigerate for 7 days, flipping the brisket after 3 days. Pro tip: poke holes in the brisket with pulled pork claws before brining for better penetration.
  3. After 7 days, remove the brisket from the brine. Rinse thoroughly and pat dry.
  4. Season the brisket: No binder is needed due to moisture from the brine. Season the meat side with 16 mesh black pepper and Meat Church Holy Cow rub. Let the seasoning adhere for 15 min or refrigerate overnight.
  5. Preheat your smoker to 250°F. Use post oak, hickory, or pecan wood.
  6. Smoke the brisket: Place brisket in smoker and cook for 5–6 hours until desired bark/color develops.
  7. Remove brisket from smoker and pour melted beef tallow over the top. Wrap tightly in unwaxed butcher paper and place in a foil boat underneath.
  8. Return wrapped brisket to smoker and increase temp to 300–325°F. Continue cooking until internal temperature reaches 203°F.
  9. Rest the brisket at room temp for 45 minutes. Then wrap in food service film (still wrapped in butcher paper) and hold in a warmer at 145°F for the same number of hours as the smoke (generally ~12 hours).
  10. To serve: Remove from warmer, unwrap, pour any residual au jus over the brisket, slice, and enjoy.

Special Equipment

  • Food-safe container for brining
  • Smoker (wood-burning preferred)
  • Unwaxed butcher paper
  • Foil boat
  • Food service film (cling wrap)
  • Meat thermometer (e.g. Thermapen ONE)

Original recipe HERE >