Avedano’s Pastrami Print Recipe Back to Website
This recipe makes 10 liters of brine, enough for 4 briskets. Brine the briskets 8 days before cooking.
- Salt 430g
- Sugar (half brown/half white) 285 g
- Cure #1 (pink salt) 90g
- Spice Blend 70 g
- Black Peppercorns 20g
- Yellow Mustard Seed 20g
- Coriander Seed 20g
- Red Pepper Flakes 12g
- Allspice Berries 14g
- Ground Mace 8g
- 2 Cinnamon sticks broken up
- Dried Bay Leaves 24 crumbled leaves
- Whole Clove 6g
- Ground Ginger 8g
- Warm the brine ingredients in 1 L of water over the stove until the sugar and salt dissolve. Add this concentrated brine to 9 liters of cold water and mix well to combine.
- Lightly crack the pepper, mustard and coriander, and then combine all of the spices with the brine in a large bowl and mix well.
- Use a brine syringe to inject each brisket about 6 times with brine, you want to see a 10% weight gain. If you are using the deckle (the thick part of the brisket) you want to inject a few more times for good measure. Place the briskets in the brine, fully submerged for 8 days.
Cooking the briskets:
- Remove the briskets from the brine and coat them in equal parts coarsely ground black pepper and coriander.
- Smoke the briskets in a 200F smoker for 4 hours and then transfer to a steamer to bring to an internal temperature of 200-210F.
- If you have time, you can cook them entirely in the smoker, this can take up to 8 hours.
- Allow them to cool fully before slicing thinly against the grain on a meat slicer. Enjoy!