The Method
Corned Beef vs. Pastrami
Brining Instructions
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Prepare the Brine:
- In a large stockpot, combine 1 gallon of water with kosher salt, curing salt, sugar, and all spices.
- Heat over medium-high, stirring until dissolved.
- Bring to a simmer for 5 minutes, then remove from heat.
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Cool the Brine:
- Add the remaining 4 gallons of cold water to cool the mixture.
- Ensure the brine is completely chilled (40°F or below) before using.
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Submerge the Meat:
- Place your trimmed 15 lb brisket in a food-safe container or brining bag.
- Pour the chilled brine over the meat, ensuring full submersion.
- Use a plate or weight to keep the meat submerged.
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Refrigerate & Cure:
- Store in the fridge at 38°F - 40°F for 7-10 days, flipping the meat once daily for even curing.
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Rinse the Brisket:
- Remove the brisket from the brine and rinse thoroughly under cold running water.
- Now, decide if you’re making Corned Beef or Pastrami.
Cook Alongside
Cooking Instructions
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How to Cook Corned Beef:
- Preheat Oven to 350°F.
- Place brisket in a roasting pan and add only water until the meat is about half-submerged.
- Add black peppercorns and bay leaves.
- Cover tightly with foil and braise for 4 hours or until fork-tender.
- Rest for 30 minutes before slicing against the grain.
- Serve with cabbage, potatoes, and mustard or slice for sandwiches.
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How to Cook Pastrami:
- Preheat Smoker to 275°F.
- Apply ONLY Black Pepper generously over the cured brisket.
- Smoke the brisket for 6-8 hours until the internal temp reaches 175°F.
- Wrap in butcher paper and return to the smoker.
- **Continue cooking until the internal temp hits 200°F.
- Rest for at least 2 hours before slicing thinly against the grain.
- Serve on rye bread with mustard or as a platter with pickles.
