![\"\"](\"https:\/\/three-little-pigs-bbq.com\/wp-content\/uploads\/2025\/05\/Brisket-Point-Pastrami-Recipe-1024x683.jpg\")
<\/a><\/figure>\nBrisket Point Pastrami Recipe<\/strong><\/p>\nIngredients:<\/strong><\/p>\nFor the Brine:<\/strong><\/p>\n\n- 1 gallon water<\/li>\n
- 1 cup kosher salt<\/li>\n
- 1\/2 cup pink curing salt #1 (Prague Powder #1) \u2013 very important for true pastrami<\/strong><\/li>\n
- 3\/4 cup brown sugar<\/li>\n
- 2 tablespoons black peppercorns<\/li>\n
- 1 tablespoon coriander seeds<\/li>\n
- 1 tablespoon mustard seeds<\/li>\n
- 5 cloves garlic, smashed.<\/li>\n
- 2 bay leaves<\/li>\n<\/ul>\n
For the Rub:<\/strong><\/p>\n\n- 1\/2 cup Three Little Pigs Championship Rub<\/strong> (for classic BBQ savory sweetness)<\/li>\n
- 1\/4 cup Three Little Pigs Texas Beef Rub<\/strong> (for bold beefy pepper notes)<\/li>\n
- 2 tablespoons ground coriander<\/li>\n
- 1 tablespoon coarse cracked black pepper<\/li>\n<\/ul>\n
Meat:<\/strong><\/p>\n\n- 1 Brisket point, trimmed (5\u20137 pounds)<\/li>\n<\/ul>\n
\nInstructions:<\/strong><\/p>\n1. Make the Brine:<\/strong><\/p>\n\n- In a large stockpot, combine water, kosher salt, pink curing salt, brown sugar, peppercorns, coriander seeds, mustard seeds, garlic, and bay leaves.<\/li>\n
- Bring to a simmer, stirring until the salts and sugar dissolve.<\/li>\n
- Cool completely to room temperature, then refrigerate until brine is cold.<\/li>\n<\/ul>\n
2. Brine the Brisket:<\/strong><\/p>\n\n- Place the brisket point in a large non-reactive container or heavy-duty Ziploc bag.<\/li>\n
- Pour the chilled brine over the meat, ensuring it\u2019s completely submerged (use a plate to weigh it down if needed).<\/li>\n
- Brine in the fridge for 7 full days<\/strong>, flipping every 1\u20132 days to ensure even brining.<\/li>\n<\/ul>\n
3. Rinse and Soak:<\/strong><\/p>\n\n- After 7 days, remove the brisket and rinse thoroughly under cold water.<\/li>\n
- Soak the brisket in cold water for 2 hours<\/strong>, changing the water halfway through. (This removes excess salt.)<\/li>\n<\/ul>\n
4. Apply the Rub:<\/strong><\/p>\n\n- Mix together the Three Little Pigs Championship Rub<\/strong>, Texas Beef Rub<\/strong>, coriander, and cracked black pepper.<\/li>\n
- Pat the brisket dry with paper towels.<\/li>\n
- Coat the entire brisket generously with the rub mixture, pressing it onto the surface.<\/li>\n<\/ul>\n
5. Smoking the Pastrami:<\/strong><\/p>\n\n- Preheat your smoker to 250\u2013275\u00b0F<\/strong>.<\/li>\n
- Use a blend of oak, hickory, or cherry wood (or a mix).<\/li>\n
- Smoke until the internal temperature hits 195\u00b0F<\/strong> (this can take around 6\u20137 hours depending on thickness).<\/li>\n<\/ul>\n
Optional Step (for classic New York style texture):<\/strong><\/p>\n\n- Once it reaches 165\u00b0F, wrap the pastrami tightly in butcher paper or foil, then continue smoking until it reaches 195\u2013203\u00b0F<\/strong> internal temp for slicing tenderness.<\/li>\n<\/ul>\n
6. Rest and Slice:<\/strong><\/p>\n\n- Rest the pastrami for at least 1 hour<\/strong>, still wrapped, in a cooler or warm oven.<\/li>\n
- Slice thinly against the grain<\/strong>.<\/li>\n
- Serve hot for sandwiches or chill and slice cold for charcuterie!<\/li>\n<\/ul>\n
\nQuick Tip:<\/strong><\/p>\n\n- Steaming the pastrami<\/strong> after smoking (for about 1 hour) makes it extra tender<\/em> and juicy, just like the best delis do!<\/li>\n<\/ul>\n
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs BBQ <\/p>\n<\/p><\/div>\n
<\/p>\n
\t\t\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"
Brisket Point Pastrami Recipe Ingredients: For the Brine: 1 gallon water 1 cup kosher salt 1\/2 cup pink curing salt #1 (Prague Powder #1) \u2013 very important for true pastrami 3\/4 cup brown sugar 2 tablespoons black peppercorns 1 tablespoon coriander seeds 1 tablespoon mustard seeds 5 cloves garlic, smashed. 2 bay leaves For the […]<\/p>\n","protected":false},"author":1,"featured_media":226838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[17642,2872,17648,14541,17645,17643,17641,17644,17647,50869,14578,7669,5521,17649,14408,17646,17640],"dealstore":[],"offerexpiration":[],"class_list":["post-226837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-all-natural-bbq-sauce","tag-bbq","tag-bbq-professional","tag-brisket","tag-chris-marks","tag-gluten-free-seasonings","tag-kansas-city-barbeque","tag-kansas-city-barbeque-catering","tag-kansas-city-bbq-classes","tag-pastrami","tag-pigs","tag-point","tag-recipe","tag-rubs","tag-sauces","tag-the-good-one-smoker","tag-three-little-pigs-bbq"],"yoast_head":"\n
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<\/a><\/figure>\n