Pork Brisket Pastrami! | Chuds BBQ

Thank you Porter Road! head to https://porterroad.com/porkstrami for all the meatz!

This week I cook up a pork brisket pastrami. The pork brisket is the same cut as the beef brisket, but from a pig (obviously). The smaller size allowed me to brine overnight and smoke to create pastrami perfection.

Brine Recipe:
1 Gallon Water (3785g)
300g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Allspice
2g Cloves
60g Crushed Garlic

Rub
1 Part 16 Mesh Black Pepper
1 Part Ground Coriander
1/2 Part Granulated Garlic
1/2 Part Dry Mustard

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