Here I have a 14 pounds brisket which is
choice grade and I am going to be making homemade pastrami out of it. As you can
see after opening the package it comes with a lot of fat, but since we're gonna
be smoking and brining this brisket it is important to remove the fat and
here's how I like to trim it. Since the point is the fattiest part of
the brisket there's enough intramuscular fat so I try to remove almost all of it.
But as you can see that is not the case for the flat, since it's normally dry I
like to leave at least a quarter inch of fat so that we can enjoy it. In order to
be considered pastrami we have to brine it in a cure, and these are all the
spices I'm gonna be using for today. And remember exact amount and ingredients on
the description down below. The first thing I like to do is toast a few of
them to enhance the flavor, so my black pepper, coriander and mustard seeds get
toasted just for a little bit. Be sure to keep the pan moving and do
not let it burn. After just a few minutes you can really smell the fragrance that
comes out of it, that lets you know that it's ready. In order to keep them course
I like to grind it with my pestle and mortar and this is what I'm looking for. Once that was done I like to combine
everything together and here's what I got; a tablespoon of whole cloves, red
chili flakes, allspice berries, ground ginger, ground mace, two crushed bay leaves
and to finish it off the crushed cinnamon stick. Now mix it well and my
pickling spices are done. In a large pot I threw in a gallon of
water, threw in my pickling spices, followed by some salt, granulated sugar
and finished it off with curing pink salt. Now mix it well and bring it to a
boil. As soon as it starts boiling remove it from the heat. In a large container I
like to put a cooling rack and throw in about a gallon of ice. There are two
reasons for the ice; one is to cool down our brine and the second one is that we
need an additional gallon of water this will match up perfectly with a ratio of
two gallons of water. It is important that you cool down your brine you don't
whatsoever want to cook your brisket at this time, so before inserting it make
sure it's a hundred percent cool. Once that's done the next step is to put in
our brisket. Now there's a good chance that your brisket will float just like
mine so I'm using some weights to keep it down. Now all there's left to do is close it well
with clinched plastic so that it can brine on my refrigerator for seven days. Once the seven days were up I quickly
removed the Clinch paper followed by the weights, on a sheet pan I laid some paper
towels and removed my brisket from the brine. And this is what it looked like
check it out. Now if we just went ahead and cooked this brisket as is, it will be extremely salty. Since it was brining for seven days the salt really penetrated
all the way through, so to tone things down I am washing the salt off
completely. When you're washing it don't think that you're gonna be washing out
all the salt trust me you can wash it like you mean it. If you skip this step
you will be extremely salty. Then I brought it back into the house and dried
it thoroughly. For my rub I kept it pretty simple. I added some black pepper and
coriander. After grinding it course I mixed it up with some garlic powder, then
I mixed it well and my rub was done. To ensure that my rub was thick I lightly
coated it with yellow mustard. It is important for you to remember that the
brisket will shrink as it's cooking so, even though I'm seasoning all the way
through, I keep that in mind so that I don't overseason it. Then I transferred
it to my smoking pan and here is the perfect amount of seasoning for your
pastrami. Now all there's left to do is to smoke it. I
am smoking this beautiful pastrami at 250 degrees Fahrenheit for five hours. So
let's do it! After five hours I removed it from my
cooker in here's what we got. I just wish you can smell this. The red mahogany
color is an indication that we have a beautiful smoke throughout the entire
brisket. Now that I have the perfect color and the exact amount of smoke I
want, I want to finish it cooking. And in order to speed up the process I am
wrapping in aluminum foil. To finish cooking it I am leaving it inside of my
cooker for an additional five hours. But I am not going by time I'm going by feel.
When I poke my probe and there's no resistance that's when I know it's done. Once it was done cooking I quickly
removed from my cooler, wrap it in the towel and put it on a cooler so that he
can rest for at least 2 hours. As it was resting I decided to toast a few breads
to make it Reuben sandwich, just throw in some butter and toast it until it's golden
brown. After two hours I quickly unwrapped, it as you can see, it's still
blazing hot but I could no longer wait. So I was rewarded with this. Check it out! To my surprise a very small part did not
get the cure, but if we do a band test you know how this is gonna taste.
Extremely tender and if I pull them apart, oh yes, as tender as it can be. And
there you have it, the perfect pastrami made at home. To finish off my Reuben sandwich I threw
in some Thousand Island dressing, my incredible homemade pastrami, a little
bit of sauerkraut, baby swiss cheese melted using my searzall and my Reuben
sandwich was done. Alright everybody we have our beautiful,
you know what this is Angel? What? You know you've been asking me for pastrami,
pastrami, pastrami? Mm-hmm That's a Reuben sandwich with pastrami.
You never had it, Angel never had it he always wanted to give it a try he want
to know what he was like. What is Reuben? Reuben is called this
kind of sandwich and inside of it you've got some pastrami and some other goodies
which I'm not gonna tell you, it's gonna be a surprise.
I want to know if you like it. There's no green stuff and that's a promise. There's cheese. Yes there's - no you can't dissect it and take the stuff out you have to go for it
all right. That's not fair. All right let's give it a try, you tell me how you like it with everything. I'm gonna get cheesy, I'm gonna get the cheesy side. The Cure as you saw it there when I sliced it, apparently didn't go all the way throughout the
brisket but at the same time it gave a nice color where it did. I was just trying to see what the heck is in there, trying to figure it out. Anyway cheers buddy. Let me know how you like it go for it. Mmm so soft. Super, oh my goodness
super tender. I love pastrami man. Wow. That's good. That is good huh?
It is so much more superior than the ones that you buy on the supermarket
everybody. It's so, so soft. Super tender. Yeah. Wow. And I cut it thick too. It's like I
barely chewed it. Yeah exactly you know a lot of people never had it especially
from other countries for example in Brazil, that is not popular. So if you
never had pastrami, how can we describe it to somebody that never had an Angel?
It's very peppery, super, super tender, it definitely leaves... A little tangy on your
tongue? That tastes of pepper at the end. Right how's the aftertaste it like on
your tongue you feel it. Feel a little numbness because it's so peppery right.
Yeah because so that crust has a little peppery taste. The brisket is come on
it's like butter. The brisket is super tender everybody falling apart.
It's super, super soft I think the biggest thing is that's smoky and and peppery flavor
comes through the most I think that's probably the biggest punch in the face.
Mm-hmm. It's good. It is amazing. Angel approves. Angel approves? Angel approves. It is so
much superior than store-bought like, it's not even close. Angel never had
it because he can't compare it to it but I have something for you to compare it
to it, I bought it so that you would compare this one here with the one from
the refrigerator from the store the supermarket. What the heck is this? Come Angel. What is that? Pastrami. That's pastrami. Dude that looks like
so thin. Yeah it's like ham, look. Obviously this one is gonna be cold but
you get the feeling of it you never had it. I'm not excited. I really like pastrami
regardless but go for it. I'm not excited Why not it's like ham. Yeah but you just
gave me a really good one and then you want me to try this one. Of course this one is better Angel but this one is still good I like it as well. It's okay, yeah of course is better. But you see that taste? Very, very similar taste. Way less flavor though. Yeah the flavor is not as strong not as much pepper.
Mm-hmm. Not enough smoke. If you had to pick Guga's or this one Angel? This is
so much superior and I hope you give it a try everybody. And if you live
somewhere that you have never even tasted the taste of pastrami try it you
won't regret it, you won't regret. it it's really good. I hope you enjoyed this
video, if you do enjoy make sure you give it a thumbs up. If you're not a
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interested in anything I use everything is always in the description down below.
Thank you so much for watching we'll see you guys on the next one. Take care
everybody. Bye bye
