BBQ Beautiful “Black Gold” Cured and Smoked Pastrami

BBQ Beautiful “Black Gold” Cured & Smoked Pastrami

Deep spice bark, silky smoke, and a cure that loads every bite with flavor.

Concept

We’re taking a whole brisket, wet-curing it for 7 days with a bold, aromatic brine, then coating it in a custom pastrami rub heavy on cracked pepper and coriander. The cure infuses the beef with a savory-sweet foundation while preserving its juiciness, and the smoke layer brings that signature BBQ Beautiful punch.

Ingredients

For the Cure (7 Days)

·  1 whole brisket, trimmed to ¼ inch fat cap

·  1 gallon cold water

·  1 cup kosher salt

·  1 cup brown sugar

·  5 tbsp pink curing salt #1 (Prague Powder #1)

·  2 tbsp cracked black pepper

·  2 tbsp crushed coriander seed

·  1 tbsp mustard seed

·  6 garlic cloves, smashed

·  4 bay leaves

·  1 tbsp smoked paprika

·  1 cinnamon stick

·  1 tsp crushed red pepper flakes

For the Rub

·  3 tbsp cracked black pepper

·  3 tbsp crushed coriander seed

·  1 tbsp BBQ Beautiful Brisket Rub

·  1 tbsp brown sugar

·  1 tbsp smoked paprika

·  1 tsp garlic powder

·  1 tsp onion powder

·  1 tsp ground mustard

Method

1.     Cure the Meat

o   Mix all cure ingredients in a large pot until dissolved. Chill completely.

o   Submerge brisket in brine (use a plate to weigh it down). Refrigerate 7 days, flipping daily for even cure penetration.

2.     Rinse & Rest

o   Remove brisket from brine, rinse under cold water.

o   Pat dry, place uncovered on a rack in the fridge overnight to develop a tacky pellicle.

3.     Apply Rub

o   Mix rub ingredients.

o   Coat the brisket evenly, pressing spices into the surface.

4.     Smoke

o   Preheat smoker to 225°F with hickory + cherry wood.

o   Smoke until internal temp hits 165°F (6–7 hrs).

5.     Steam Finish

o   Wrap brisket in foil with a splash of beef broth.

o   Steam (in a covered roasting pan in the smoker or oven) until 203°F and probe tender (2–3 hrs).

6.     Rest & Slice

o   Rest in foil 2 hr. Slice against the grain into pencil-thin strips.

Flavor Profile

·  Cure: Savory-sweet with a whisper of cinnamon warmth and bay leaf aroma

·  Smoke: Hickory depth cut with cherry’s soft fruitiness

·  Bark: Peppery heat and fragrant coriander snap with each bite

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