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🔥 Homemade Pastrami From Scratch (22 lb Brisket!)🔥 Homemade Pastrami From Scratch!This 22-lb brisket brined for 7 days, coated in my peppery pastrami rub, smoked low and slow for 8 hours, then steamed until melt-in-your-mouth tender.Served with my apple coleslaw for the perfect bite. Posted yesterday. This was a labor of love… but SO worth it 🤤🔥BRINE (7-Day Cure)Ingredients:1 gallon water1 cup kosher salt1 cup brown sugar1 tbsp pink curing salt (Prague Powder #1)3 tbsp black peppercorns3 tbs
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Here are my tips for making easy pastrami at home. 1. Use a corned beef brisket flat and soak it in water overnight. This will remove the extra salt. If you skip the soak, your pastrami will be way too salty.2. When crushing your whole spices, don’t smash them too much. This will help add some texture and extra flavor to your finished product.3. Smoke at 250 degrees for about 3 hours and then place it in a foil pan on a wire rack with HOT beef broth. This will steam the brisket and get it super
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