Corned Beef vs. Pastrami

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Ingredients

Brine

  • 5 gallons cold water
  • 3 cups kosher salt
  • 1 cup pink curing salt (Prague Powder #1)
  • 1 cup brown sugar
  • 3 tbsp black peppercorns, cracked
  • 2 tbsp coriander seeds, toasted and cracked
  • 2 tbsp mustard seeds
  • 2 tbsp allspice berries, crushed
  • 2 tbsp juniper berries (optional)
  • 1 tbsp cloves, whole
  • 1 tbsp red pepper flakes
  • 10 cloves garlic, smashed
  • 5 bay leaves, crumbled
  • 1 cinnamon stick, broken
  • 1 tbsp ground ginger
  • 1 tbsp smoked paprika

Corned Beef

  • 1 cured brisket (15 lbs)
  • Water only (enough to cover half the brisket)
  • 1 tbsp black peppercorns
  • 2 bay leaves

Pastrami Rub

  • ½ cup black pepper, coarsely cracked

Directions

Brining Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate & Cure:
    • Store in the fridge at 38°F - 40°F for 7-10 days, flipping the meat once daily for even curing.
  5. 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.

Cooking Instructions

  1. How to Cook Corned Beef:
    1. Preheat Oven to 350°F.
    2. Place brisket in a roasting pan and add only water until the meat is about half-submerged.
    3. Add black peppercorns and bay leaves.
    4. Cover tightly with foil and braise for 4 hours or until fork-tender.
    5. Rest for 30 minutes before slicing against the grain.
    6. Serve with cabbage, potatoes, and mustard or slice for sandwiches.
  2. How to Cook Pastrami:
    1. Preheat Smoker to 275°F.
    2. Apply ONLY Black Pepper generously over the cured brisket.
    3. Smoke the brisket for 6-8 hours until the internal temp reaches 175°F.
    4. Wrap in butcher paper and return to the smoker.
    5. **Continue cooking until the internal temp hits 200°F.
    6. Rest for at least 2 hours before slicing thinly against the grain.
    7. Serve on rye bread with mustard or as a platter with pickles.
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