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Ingredients
- 2 Tbsp. Black peppercorns
- 1 Tbsp. Dry thyme plus
- 2 tsp Dry thyme
- 6 x Bay leaves crumbled
- 2 tsp Whole cloves
- 1/4 c. Chopped garlic
- 2 tsp Whole juniper berries plus
- 1/3 c. Crushed juniper berries
- 6 c. Water
- 3/4 c. Light brown sugar - (packed)
- 3/4 c. Kosher salt
- 1 x Beef brisket - (abt 4 to 5 lbs)
- 2/3 c. Coarsely-grnd black pepper
Directions
- In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add in dry spice mix and steep for 1 hour. Place the brisket in a glass or possibly plastic container. Pour the seasoned brine to cover the brisket completely. Cover and chill for 3 weeks, turning the brisket every couple of days.
- Preheat the smoker.
- Combine the crushed juniper berries and grnd black pepper in a small bowl. Using the palm and heel of your hand, press two-thirds of the berry and pepper mix into the brisket. Press the remaining mix into the other side. Place the brisket in the smoker and smoke for about 4 hrs. Remove from the smoker and cold for 30 min.
- Place the brisket in a large Dutch oven, cover with water and place over medium heat. Bring the liquid to a boil, reduce to a simmer and cook for two hrs. Remove from the pan and cold completely. Slice into thin slices and serve.
- This recipe yields about 4 pounds pastrami.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1893g | |
| Calories 866 | |
| Calories from Fat 82 | 9% |
| Total Fat 9.82g | 12% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85067mg | 3544% |
| Potassium 1249mg | 36% |
| Total Carbs 201.51g | 54% |
| Dietary Fiber 11.0g | 37% |
| Sugars 161.46g | 108% |
| Protein 10.61g | 17% |
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