Smoked Wagyu Pastrami!

Wagyu Pastrami Rueben, Shabbat Shalom!

Full recipe:

Ingredients

Meat

1 whole beef packer brisket, trimmed

Brine (Cure)

1 gallon water

1 cup kosher salt

1/2 cup brown sugar

2 tbsp pink curing salt #1 (Prague Powder)

3 tbsp whole black peppercorns

2 tbsp coriander seeds

5 cloves garlic (crushed)

2 bay leaves

1 tsp mustard seeds

1 tsp crushed red pepper flakes

Pastrami Rub

Equal parts coriander, cracked black pepper and brown sugar

Sandwich

Toasted challah bread

Swiss cheese

Sauerkraut

Thousand island dressing

Step 1: Cure the Brisket (10-14 days)

In a pot, combine water, salt, sugar, curing salt, and spices.

Bring to a simmer until salt dissolves. Cool completely. Can use ice cubes to hasten.

Submerge trimmed brisket in brine (use a non-reactive container).

Refrigerate 10-14 days, flipping occasionally.

Step 2: Prepare the Brisket

Remove brisket from curing liquid and rinse thoroughly with water to remove excess salt.

Rub generously with black pepper, coriander and brown sugar.

Do not add any salt with your rub, it has plenty from the brine.

Step 3: Smoke the Brisket

Set up Kamado Joe for indirect cooking, with three chunks of oak wood and stabilize at 250F.

Place brisket in fat side up with a temp probe in the thickest part of the point.

Optional, when meat reaches stall temps (150-170F), can create aluminum foil boat to speed up process and keep from drying out.

When internal thermometer reads 200-205F, remove from heat, wrap in three layers of aluminum foil + beach blankets and hold in a cooler for 1-5 hours to rest.