Smoked Pastrami | Wagyu Brisket Flat | Detailed Instructions

Smoked Pastrami | Wagyu Brisket Flat | Detailed Instructions | 4K

Рет қаралды 11,144

4 жыл бұрын

Detailed step by step process for pickling, curing and smoking the most amazing Brisket Smoked Pastrami on the Stumps Junior Smoker. Tasty, moist Homemade Smoked Brisket Flat Pastrami. Jump straight to the part you want to view or grab a beer, sit back and enjoy.
- Trimming a Brisket Flat kzfaq.info/get/bejne/sMmiZ5l3sZq5l2g.html
- 2:06 Creating a Pickling Spice Mix
- 6:20 Making a Brine
- 10:04 Curing the Brisket
- 14:00 Washing the Brisket Flat
- 16:02 Applying the Rub
- 23:15 Smoking the Pastrami
- 24:30 Slicing and Tasting
Check out my previous video showing how to separate a Brisket Flat from the Point kzfaq.info/get/bejne/sMmiZ5l3sZq5l2g.html
Instructions
Pickling Spice
Toast
- 1 Tblsp Coriander Seeds
- 1 Tblsp Black Peppercorns
- 1 Tblsp Yellow Mustard Seeds
- 1 Tblsp Chilli Flakes
- 1 Tblsp All Spice Berries
- 1 Tblsp Cloves
- 1 Tblsp Ground Ginger
- 1 Crushed Cinnamon Stick
- 2 Crushed Bay Leaves
Brine
- 1/2 Gallon / 2.25L Boiling Water
- 1 Cup Kosher Salt
- 1 Cup Brown Sugar
- 10 Cloves of Garlic
- 3 Tsp Pink Salt (6.25% Prague Powder No.1)
- 1/4 Cup Pickling Spice Mix
- 1/2 Gallon / 2.25L Cold Water
Rub
- 1 Tblsp Garlic Powder
- 1 Tblsp Mustard Powder
- 1/4 Cup Crushed Coriander Seeds
- 1/4 Cup Cracked Black Pepper
- Yellow Mustard Binder
Temperatures
- 250f until you have a 160f internal temperature
- Double foil wrapped
- 290f until you have an internal temperature of 203f
- Rest for an hour in a Cambro or Esky
- Serve either hot or cold.
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Пікірлер: 22

@johnkern43 4 ай бұрын

It's amazing. Our ancestors were forced to eat this because they had no refrigeration. We eat this because there is no other way to replicate those wonder flavors. Thanks great, great, great, you know who. And thank you for keeping these flavors alive, John.

@hcnevils 2 жыл бұрын

I'm at the rinsing stage....can't wait to see how this turns out! Thank you for sharing this video and your talent/knowledge!

@chifaichan5373 2 жыл бұрын

Clear and details. Very really good explanation

@vladlefelman198 3 жыл бұрын

Great video and very thorough instructions :) Keep up the awesome videos 👍

@HectorsSmokeHouse 3 жыл бұрын

Thanks Vlad :-) One of my favourite videos, the pastrami is unreal :-)

@michaelcooney7687 4 жыл бұрын

Awesome instructions

@HectorsSmokeHouse 4 жыл бұрын

Thanks Michael, I hope you have a go at smoking your own Pastrami

@joeborovina4769 3 жыл бұрын

Outstanding Thank You just subscribed .

@HectorsSmokeHouse 3 жыл бұрын

Thanks Joe, this is definitely one of my favourite recipes

@nicksalva2912 3 жыл бұрын

I use the wet EQ method you can go as low as 1.5% salt so less chance of over salting.

@derekremington8807 3 жыл бұрын

How do you scale this recipe? I have a 20+ lb full packer brisket on order, and going to use the flat for pastrami. Do I just roughly multiply all the ingredients by the roughly same amount times weight is multiplied from yours? Or is there something else I'm supposed to do? I am assuming il need more brining solution which means more pink salt, water and everything else, but I have read that ppm of sodium nitrite matters?

@hcnevils 2 жыл бұрын

One question....can you do this with a whole brisket? Trimming the same way as if it were being smoked whole?

@DanielASchaeffer Жыл бұрын

What's the point of the pink salt? Can it be omitted?

@gladiatorgaminginfo5053 2 жыл бұрын

How many hours did it take to cook

@nitro4433 3 жыл бұрын

I am brining my flat as we speak and looking to smoke on Friday; about how long did you smoke for to get up to 200 F?

@HectorsSmokeHouse 3 жыл бұрын

I think it was about 7 hours but this was just the flat. It will vary with the size and cut of your Brisket.

@yakabothatesthis 4 жыл бұрын

What makes the brisket turn in to a Pastrami? Is it the marinading for 4-5 days that changes it? Otherwise at that temp, time and internal temp, it should have just turned out like a brisket. Hope my query is making sense.

@HectorsSmokeHouse 4 жыл бұрын

Hi, yes it's the brining that changes the meat, a bit like making bacon.

@gregmay9097 4 жыл бұрын

The brining/curing process turns it in to "corned beef", then the smoking process turns it into pastrami.

@SMorrisRose 4 жыл бұрын

An extra-large zip-loc bag has enough room for both the flat and the brine. Advantages over a cambro include easier to fit into a fridge. Disadvantages include might leak and the need to turn the meat at least every day because the bottom of the meat gets a little starved, though the right size rack might fit and mitigate that. What do you think? Lacking a right-sized cambro, it's my only practical choice. Those bags aren't that easy to source but if you have it's a solution.

@nicksalva2912 3 жыл бұрын

I use packing tape on the exterior seams of the zip-loc bag before I fill it, solves the leak problem by strengthening the seams.

@KYGooglenerd 3 жыл бұрын

I use the bag method, and you can source them from amazon. Then, I use a plastic tote, about brisket flat sized for leak control.