Beef Pastrami Recipe

• 2 Tbsp. Black peppercorns
• 1 Tbsp. Dry thyme plus
• 2 tsp Dry thyme
• 6 x Bay leaves crumbled
• 2 tsp Whole cloves
• 1/4 c. Chopped garlic
• 2 tsp Whole juniper berries plus
• 1/3 c. Crushed juniper berries
• 6 c. Water
• 3/4 c. Light brown sugar - (packed)
• 3/4 c. Kosher salt
• 1 x Beef brisket - (abt 4 to 5 lbs)
• 2/3 c. Coarsely-grnd black pepper

1. In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
2. In a saucepan, over medium heat, combine the water, brown sugar and salt.
3. Bring to a boil and stir to dissolve the sugar and salt.
4. Remove from the heat and add in dry spice mix and steep for 1 hour.
5. Place the brisket in a glass or possibly plastic container.
6. Pour the seasoned brine to cover the brisket completely.
7. Cover and chill for 3 weeks, turning the brisket every couple of days.
8. Preheat the smoker.
9. Combine the crushed juniper berries and grnd black pepper in a small bowl.
10. Using the palm and heel of your hand, press two-thirds of the berry and pepper mix into the brisket.
11. Press the remaining mix into the other side.
12. Place the brisket in the smoker and smoke for about 4 hrs.
13. Remove from the smoker and cold for 30 min.
14. Place the brisket in a large Dutch oven, cover with water and place over medium heat.
15. Bring the liquid to a boil, reduce to a simmer and cook for two hrs.
16. Remove from the pan and cold completely.
17. Slice into thin slices and serve.
18. This recipe yields about 4 pounds pastrami.

black peppercorns, thyme, thyme, bay leaves crumbled, cloves, garlic, juniper berries, water, light brown sugar, kosher salt, brisket, black pepper

Taken from cookeatshare.com/recipes/beef-pastrami-82146 (may not work)