Beef Pastrami

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Homemade Deli

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
4 hr 0 min
Level:
Intermediate
Yield:
4 pounds

Times:

Prep: 15 min
Inactive Prep: 507 hr 0 min
Cook: 4 hr 0 min
Total:: 511 hr 15 min

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2 tablespoons black peppercorns

1 tablespoon plus 2 teaspoons dried thyme

6 bay leaves, crumbled

2 teaspoons whole cloves

1/4 cup minced garlic

2 teaspoons whole juniper berries, plus 1/3 cup crushed juniper berries

16 cups (or 4 quarts) water

3/4 cup packed light brown sugar

3/4 cup kosher salt

1 (4 to 5 pound) beef brisket

2/3 cup coarsely ground black pepper

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 dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days.

Preheat the smoker according to the manufacturer's directions.

Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining 1/3 cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.

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Comments & Reviews

recipe Beef Pastrami
LINDA CATHEDRAL CITY, CA 09-23-2009
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BEEF PASTRAMI-----YECH! !
Rated: 1 stars out of 5

I followed this recipe to the letter!, and Pastrami it is NOT! ! ! It tastes like cooked beef with a pastrami FLAVOR from... the seasonings, NOT at ALL like the pastrami you get from the Deli! IT IS HORRIBLE ! ! !Read more
recipe Beef Pastrami
harriet Tucson, AZ 09-20-2009
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Very, very salty
Rated: 1 stars out of 5

I followed this recipe perfectly. We started with a 4 lb first cut with a nice layer of fat on top. But the end product was... hardly edible - very, very salty. We had to guess whether to cold smoke or hot smoke -- ended up keeping the heat between 180 and 200 degrees -- until internal temperature of the meat reached 165 degrees. We also guessed about type of wood to use, and decided on hickory chunks. We live in Tucson now and was salivating over our very missed NY pastrami. What a disappointment. Wonder what others did that rated this 4 and 5 stars?Read more
recipe Beef Pastrami
Cary tt, TX 07-14-2009
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Two weeks down, one to go... a question
Rated: 4 stars out of 5

Is the brine suppose to get thick and slimy? This smells great, but frankly it looks like a camel sneezed in my... refrigerator. If I'm brewing something we shouldn't consume, I'd like to know about it. It only turned soupy in the last couple of days. Thanks in advance.Read more
recipe Beef Pastrami
serge new york, NY 04-12-2009
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thank you emeril
Rated: 5 stars out of 5

i followed this recipe almost exactly except i checked my meat's internal temperature after three hours in the smoker. it... was 175 degrees F. perfect and DONE. here are photos and step by step notes of me following this recipe: http://www.sergeeats.com/post/95460388/a-pastrami-comes-to-lifeRead more
recipe Beef Pastrami
phyllis Port Angeles, WA 01-26-2007
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Beef Pastrami
Rated: 5 stars out of 5

Sounds great! But haven't made it yet. What kind of wood chips should be used???
recipe Beef Pastrami
Carol De Soto, KS 10-17-2006
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Pastrami
Rated: 1 stars out of 5

I requested what type of wood chips are used for the beef pastrami recipe but did not get a response. I used oak chips in the... Cameron smoker. They burned and the beef tasted so bad I threw it out. This was a costly experiment and I am very disappointed that no one responded to me.Read more