With St Patrick’s Day less than a month away it’s time to get started with the North Market Spices Corned Beef / Pastrami Kit. A lot of time and testing went into the creation of our blend to perfect the level of flavor and balance the salt. Many a brisket was sacrificed in our quest. We’ve come up with a recipe and technique that works time and time again. We source our beef briskets from Penny’s Meats and our bison briskets from Park Street Poultry and Game, our neighbors here in the North Market.
Brisket (4-5 lbs. or 8-10 lbs.)
North Market Spices Corned Beef / Pastrami Kit (1 or 2-gallon kit)
Prepare the brine by combining half of the amount of water needed to submerge the brisket along with the content of the brine packet. Heat and stir to dissolve sugar and salt. Spices will not dissolve.
Combine warmed mix with the balance of water in a non-reactive pot. Refrigerate to cool.
Once cooled, add brisket, be sure it is submerged, a little additional water is fine to add if need be. Cover and tuck in the refrigerator for 10-14 days. Stir every other day or three.
Cooking – Corned Beef
Remove brisket from brine. Rub content of the North Market Spices Corned Beef / Pastrami Rub on the meat. Seal in a vacuum bag or use an immersion sealing technique with a freezer bag. Set to 135F/ 58C, cook for 48 hours. Remove from bag, sluice against the grain and serve.
Remove brisket from brine. Rub contents of the North Market Spices Corned Beef / Pastrami Rub on the meat. Place brisket in the pot and fill with water until ¾ of the meat is covered. Bring to boil, reduce heat to a simmer. Allow to cook for 2-4 hours, longer cooking created a more tender brisket. Remove from pot, allow excess liquid to drain, slice against the grain and serve.
Cooking – Pastrami
Remove brisket from brine. Rub contents of the North Market Spices Corned Beef / Pastrami Rub on the meat. Smoke using indirect low heat to an internal temp of 135F/ 58C (do not allow the smoker to get above 300F/150C. Any type of soaked wood chips work well, we tend to use apple wood and Big Green Egg). Once Brisket has reached temp, tent, and place in an oven at its lowest setting/ Let steam in own juices for 2-4 hours until it reached desired tenderness. Slice against the grain and serve.