welcome to free to cook in this episode we're going to be cooking pastrami this is from start to finish we're gonna brine smoke and steam our pastrami before serving I can't stress enough that having all your ingredients laid out before starting makes a huge difference in the time and speed it takes to cook in a pestle and mortar add 1 tbsp of black peppercorns 1 teaspoon of mustard seeds 1 cinnamon stick broken in half true fresh bay leaves 1 if you're using dried and about 8 cloves roughly grown the ingredients so the flavors can begin to release next you'll need a large ziplock bag add the spice mix followed by 1 cup of salt and 1 tablespoon of pink curing salt finally 1 teaspoon of coriander seeds then carefully add 2 cups of water place your cutter brisket in the bag push out as much air as you can before stealing the bag placed in a tray and move the curing liquid around the meat sit the tray in the fridge for at least 5 days try to turn the bag over every day so the beef gets an even coating of that cure up to five days remove the brisket from the bag it should be a lot firmer and a bit darker in color rinse with the water to remove the brine and spices make sure to get off as much as you can otherwise you'll end up with a really salty piece of meat next we need to create the rub in a bowl add four tablespoons of black pepper 2 tablespoons of ground coriander 1 tablespoon of onion powder one tablespoon of garlic powder one tablespoon of sweet paprika 1/2 a tablespoon of dried thyme mix it all together now the fun part you want to cover this corned beef with the rub you want to get that rub in as much as you can because we want every slice of pastrami to have some of that spice mix serve your Kettle barbecue using the steak method I'm using cleany charcoal you can find the link to a video explaining the snack method in the description for a little bit extra flavor I'm adding some ironbark from ése barbecue woods before placing the meat opposite the charcoal had the barbecue sitting around 265 farraday 130 celsius once the meat has smoked for 4 to 5 hours it's to let it rest and cool down tightly wrapping our foil place in a ziplock bag I like to leave mine overnight in the fridge so it's nice and stone-cold the final step is to steam this pastrami until it's nice and tender I'm using a standard two piece veggie steamer fill the pot with water you want to seen the meat too it's so close to fork-tender it's about to fall apart this size piece should take about two hours make sure to refill the water as it goes now the meats ready to go let it rest for a couple minutes before slicing time to slice up this beautiful pastrami it's so nice and tender there you have it pastrami made at home all that's left to do is to pile the pastrami onto the bread with some mustard and slice it in half if you found this recipe helpful don't forget to share subscribe to the channel like us on facebook follow us on Instagram and if you have any recipe suggestions leave them in the comments