After the Thanksgiving food-orgy at my house, I didn’t really have it in me to spend another holiday in the kitchen. I wanted something I could prep beforehand and leave cooking while I hung out and enjoyed my family. I half-joked to my mom and uncle that we should make a pastrami and just have sandwiches, and they jumped all over it. I adapted this recipe from Brian Polcyn and Michael Ruhlman’s Charcuterie. Shout-out to my Uncle Perry for smoking the brisket and keeping me (mostly) out of the kitchen.

 

 

 

 

 

 

For the brine:
1 Gallon Water
1 1/2 Cups Kosher salt
8 Tsp. Pink salt
1 Cup Sugar
1/2 Cup Dark brown sugar
1/4 Cup Clover honey
5 Cloves Garlic, minced
2 Tbsp. Pickling Spice

For the brisket:
5 Lb. Beef brisket
2 Tbsp. Coriander seeds
2 Tbsp. Black peppercorns

Combine all of the brine ingredients and bring to a boil. Remove from heat and cool completely before placing in the refrigerator. When brine is thoroughly chilled, submerge your brisket entirely and leave it in the refrigerator. After three days, remove your brisket and discard the brine. Rinse the brisket under water and pat dry. Toast your coriander and black pepper in a dry pan over medium heat until fragrant. Crack in a spice mill and cover all surfaces of the brisket in the spice rub.

Throw the brisket on your smoker and smoke until it reaches an internal temperature of 150º. The longer you delay it reaching 150º means the longer it is in contact with smoke, so don’t rush it – slow and low.

Fill the bottom of a roasting pan and with an inch of water and place a rack to keep the brisket suspended above. Bring the water to a low-simmer, cover, and steam your brisket until it is fork-tender, about 2-3 hours. Slice and serve on rye bread with mustard and Swiss cheese, or just grip a fistful and shove it in your mouth with horseradish.

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