Pastrami

1 Tablespoon per pound		Morton's Sugar Cure
1 Tablespoon per pound		Corned Beef Spices
1 Tbs		brown sugar
1 Tbs		dry steak seasoning (we use Dizzy Pig Cow Lick)
3 lbs		brisket

1	Start with an uncured, trimmed 3lb brisket flat (the bottom portion of the brisket).
2	Combine all of the dry ingredients, except the steak seasoning. This is your dry cure. Place brisket in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Squeeze the air out of the bag and seal. Store in the refrigerator for 5 days, flipping the meat over once a day. Liquid will begin to collect n the bag - this is a good thing as it indicates that the cure is working. Do not drain it off.
3	On the 6th day, remove the brisket from the cure and rinse under cold water the remove most of the pieces of spice. Then soak the brisket in cold water for 1-2 hours to remove some of the salt. Dry off the meat and season with the steak seasoning.
4	Set up your grill (or much better yet) a smoker for indirect heat. Add wood for smoke (we like grape vine). Cook at 225°F for about 3 hours, or until the internal temperature of the meat hits 175°F. Remove the brisket from the smoker and wrap in heavy-duty aluminum foil. Let it cool for about an hour. This helps the meat to stay juicy. Slice thinly against the grain. Enjoy!

Servings: 12

Yield: 3 pounds

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Morton's Sugar Cure

Corned Beef Spices

dry steak seasoning (we use Dizzy Pig Cow Lick)