- Prep Time: 30 mins
- Cook time: More than an hour
For the Cure
Coarse Kosher Salt
Pink Curing Salt
For the Rub
Coarse Black Pepper
Coarsely Ground Coriander
Trim the brisket flat of any remaining fat.
Combine water, sugar and salt in a small pan and place over low heat. Stir until sugar and salt have dissolved, then allow mix to cool. Once cooled, add in curing salt and spices.
Lay the brisket in a large container and cover with cure mix. The meat must be completely immersed. Cover and place in fridge for 5-6 days.
Remove the brisket flat from brine/cure. It will be a pale grey in color, this is normal. Discard the cure and replace with plain water. Allow brisket to soak 1-2 hours.
Combine all ingredients for the rub in a bowl. Remove the brisket from the water and use paper towel to pat dry.
Season the brisket well with the rub, pushing and massaging it into the surface. The rub should be very concentrated and “crusty”. Place the rubbed brisket back into the fridge, uncovered, overnight.
Fire up a smoker or BBQ to 250°F. Place the brisket into the smoker or on the BBQ, and smoke / cook for 4-6 hours until an internal temperature of 165°F is reached.
Heat an oven to 250°F. Remove brisket from the smoker or BBQ, and tightly wrap in 3-4 layers of cling wrap, then 2 layers of foil.
Place the brisket into oven to continue cooking until it reaches 205°F internal temperature, which may take another 4-6 hours.
Slice and serve the warm pastrami.