Texas Style Pastrami Brisket on the FatStack | Harry the Horse BBQ

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and still flavorful.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more common and less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is cheaper and widely available.

smoke wood

💰Cheaper: wood chips

Wood chips are more accessible and cheaper for smoking.

Prepare the brisket by trimming excess fat, leaving a thin layer for flavor.

Combine black pepper, coarse salt, garlic powder, onion powder, paprika, coriander, mustard seeds, and brown sugar in a bowl to create the rub.

Generously coat the brisket with the rub, pressing it into the meat.

Wrap the brisket in plastic wrap and refrigerate for at least 24 hours to allow the flavors to penetrate.

Preheat the smoker to 225°F using your choice of smoke wood.

Remove the brisket from the refrigerator and let it come to room temperature for about 30 minutes.

Place the brisket in the smoker, fat side up, and smoke for about 6-8 hours, or until it reaches an internal temperature of 190-205°F.

Spritz the brisket with a mixture of water and apple cider vinegar every hour to keep it moist.

Once cooked, remove the brisket from the smoker and wrap it in butcher paper or foil.

Let the brisket rest for at least 30 minutes to allow the juices to redistribute.

Slice the brisket against the grain into thin slices.

Serve the pastrami brisket on sliced bread with mustard and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens