Explaining Corned Beef and Pastrami FULL RECIPE ⬇️ Part 1: The Brine (For Both Corned Beef and Pastrami) INGREDIENTS -1 gallon of water -1 cup kosher salt -1/2 cup sugar -2 tablespoons pink curing salt (Prague powder #1) -1 cinnamon stick -1 teaspoon mustard seeds -1 teaspoon black peppercorns -8 cloves garlic, smashed -8 allspice berries -12 juniper berries -2 bay leaves -1/2 teaspoon ginger, freshly grated -2 pounds ice (to cool the brine quickly) METHOD -Combine water, kosher salt, sugar, curing salt, cinnamon stick, mustard seeds, black peppercorns, garlic, allspice berries, juniper berries, bay leaves, and ginger in a large pot. -Bring to a simmer, stirring until the salt and sugar are dissolved. -Remove the pot from the heat, add the ice to cool the brine to room temperature quickly. -Place the brisket (you'll need about a 10 -12 lb brisket for each, corned beef and pastrami) in a large, sealable container. Pour the cooled brine over the meat, ensuring it is completely submerged. You may need to place a weight on top of the meat to keep it submerged. -Refrigerate for 7 to 10 days, checking daily to ensure the meat remains submerged. Part 2: Cooking Corned Beef INGREDIENTS -Brined brisket -Water (enough to cover the brisket) METHOD -Preheat your oven to 325°F (150°C). -Remove the brisket from the brine and rinse under cold water to remove excess salt. -Place the brisket in a large pot and cover it with fresh water. -Braise in the oven for 4-5 hours, or until the brisket is tender. -Remove from the oven and let it rest before slicing against the grain. Part 3: Smoking Pastrami INGREDIENTS -1/2 cup coarsely ground black pepper METHOD -Remove the brisket from the brine, similar to the corned beef process, and rinse under cold water. -Pat the brisket dry and apply the pepper rub generously over the entire surface of the meat. -Preheat your smoker to 250°F (107°C) and prepare it with your choice of wood (oak or hickory works well for pastrami). -Smoke the brisket for about 6 hours, or until the internal temperature reaches 175°F (88°C). -Wrap the brisket in butcher paper and continue to smoke until it reaches an internal temperature of 200- 203°F (95°C). -Allow the pastrami to rest for at least 1 hour before slicing against the grain. #bbq #stpatricksday #brisket #beef #irishfood #pastrami #cornedbeef #meat #cooking