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We made Pastrami this weekend as we get ready for tonight's championship game. This recipe is too good not to share!
Source: Barbecue Bible - Rubs and Marinades - Steven Raichlen
3 tablespoons coriander seeds
8 cloves garlic, minced
2 tablespoons black peppercorns
2 tablespoons yellow mustard seed
1 tablespoon white peppercorns
5 tablespoons coarse salt
3 tablespoons dark brown sugar
5 tablespoons paprika
Get out your little electric grinder and coarsely grind.
We applied this to a store bought corn beef brisket which was soaked in tap water for 24 hours before applying the pastrami rub to get rid of some of the salt.
After generously applying the rub, the brisket was loosely wrapped in cellophane then placed in the fridge on a rack for 48 hours.
The dry brined brisket was then smoked for three hours at 225 degrees before wrapping in foil and finishing in the oven 3 hours at 225 degrees.
This rub can be used to make beef pastrami or as discussed in The Barbecue Bible, one can also make salmon pastrami, turkey breast pastrami. -