Pastrami Spice Rub Recipes

HOMEMADE PASTRAMI RUB RECIPE

Steps:

• Combine all of these ingredients together into a bowl until you have an even blend.
• Transfer the contents to an air-tight container so that you can preserve the seasonings' flavors for as long as possible.

PASTRAMI RUB

Steps:

• Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.
• Mix black pepper and coriander in small bowl.
• Apply a thin layer of yellow mustard across surface of brisket, on all sides.
• Apply seasoning mix liberally across all sides of the brisket.

KATZ'S DELI PASTRAMI RUB RECIPE

Steps:

• Prep. Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using some whole seeds, pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.
• Mix. Blend together all the spices.
• Use. Once prepared, either store the rub in a jar or other airtight container or use it to prepare Katz's Delicatessen quality pastrami as seen in this video.

PASTRAMI-RUBBED BRISKET

Steps:

• Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear.
• Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming.
• Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping.
• To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce.
• Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture.
• Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours.
• Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours.
• Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve.

PASTRAMI-RUBBED SMOKED TRI-TIP

Steps:

• Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight.
• Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
• Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
• Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.

EASY HOMEMADE PASTRAMI

Steps:

• Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
• Preheat oven to 225 degrees F (110 degrees C).
• Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
• Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
• Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
• With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
• Bake in the preheated oven for 6 hours.
• Remove pastrami from the oven and let cool to room temperature, about 3 hours.
• With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Line a baking sheet with aluminum foil.
• Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
• Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
• Heat a large skillet over low heat.
• Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.