Pastrami is one of those things that would be great to make, especially since I make a big batch of corned beef every few months or so. Pastrami is just one more step to create a delicious meat that can be used for sandwiches or by itself. The brining process is fairly simple but requires the longest time, that is, from 12 – 21 days.
1 cup kosher salt
1 gallon water
1 tbsp Prague powder
1/8 cup pickling spices
Basically, submerge the brisket in the brine and refrigerate 10 to 21 days. Remove the briskets from the brine/spice mixture, rinse with cold water and pat dry with a paper towel. Brush each side with brown mustard and sprinkle whole coriander and whole peppercorns on each side. Wrap in foli and refrigerate overnight.
Preheat oven to 250 degrees and bake foil wrapped brisket for 6 hours and then another two hours at 300 degrees. Allow to rest still wrapped in foil for 30 minutes or more. Slice and enjoy.