Beef Pastrami

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Since there are so many smokers on the market these days-follow the directions for your smoker using this recipe-it's outstanding!!

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Steps

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In a small mixing bowl combine the peppercorns , thyme , bay leaves , cloves , garlic and whole juniper berries.

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In a large saucepan over medium heat combine the water , brown sugar and salt.

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Bring to a boil.

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Stir to dissolve the sugar / salt mixture.

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Remove from heat and stir in the dry spice mixture.

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Steep for one hour.

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Place the brisket in a large freezer bag.

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Pour the brine into bag , press out air and seal.

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Refrigerate for 3 weeks , turning the brisket every three days , in my case when i think about it.

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Preheat your smoker.

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In a small bowl combine the crushed juniper berries and black pepper.

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Remove brisket from bag and discard brine.

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Lightly pat dry.

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Press firmly into one side of the meat 1 / 2 of the juniper / pepper mix.

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Turn and repeat.

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Place brisket in smoker and smoke for 4 hours.

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Remove from smoker and cool for 30 minutes.

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Place brisket in a large dutch oven.

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Cover with water and turn heat to medium high.

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Bring to a boil.

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Reduce heat to simmer , cooki.

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Ingredients

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beef brisket, black peppercorns, dried thyme, bay leaves, whole cloves, garlic, juniper berries, water, brown sugar, kosher salt, fresh coarse ground black pepper