Deejays New York Deli Style Pastrami
Brine
1 gallon cold water 1 cup kosher salt
2-1/2 tsp Prague powder #1
3/4 cup white sugar
6 bay leaves
2 tsp garlic powder
* 2 tsp juniper berries
2 tsp black peppercorns
Dry Rub
1/3 cup Butchers Gride COURSE black pepper (not table ground)
* 1/3 cup juniper berries
1/4 cup coriander
Get a good fresh brisket as lean as you can find and trim off all but abut 1/4
“ of the fat cap. Should be about 8 – 10 lbs.
Soak in brine for 7 days. Pump/inject meat with brine every few inches at
least twice during the brine phase.
Remove from brine and rinse in clear cold water. Pat dry and rub well with
dry rub ingredients. Wrap tightly in plastic wrap and set in refrigerator for
2 days. If you have a food vacuum sealer that will work well here.
Smoke at 200o F with hickory, apple or your favorite wood. Spray every hour
or so with apple juice or 50-50 mix of apple juice and white wine.
You only need apply smoke for about 3 hours so after that you can just use
heat (no wood chips) or transfer it to your oven for convenience. Wrap in
double layers of foil and heat until internal temperature reaches 180o F.
OPTION: If you can’t find a good fresh brisket use a corned beef brisket
trim well and rub. The brine step is not needed because it’s already been
brined.
Get Juniper berries here:
http://www.conyeagerspice.com/ 
Download this recipe here:
http://www.deejayssmokepit.net/Downloads_files/DeejaysPastrami.pdf link to my website link:
http://www.deejayssmokepit.net/pastrami.htm 
