Guy Fieri's Primetime Pastrami How-To

Cook along with Guy as he shows how to make tender, flavorful pastrami at home, starting with brined brisket and a spice rub! Get the recipe ▶ https://foodtv.com/3Zc1LN4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Primetime Pastrami RECIPE COURTESY OF GUY FIERI Level: Intermediate Total: 5 days 8 hr 30 min (includes brining and smoking times) Active: 30 min Yield: 10 to 12 servings Ingredients Pastrami Brine: 1 gallon water 10 ounces light brown sugar 5 ounces kosher salt 2 ounces pink curing salt 5 teaspoons coriander seeds 5 teaspoons yellow mustard seeds 2 1/2 teaspoons fennel seeds 2 1/2 teaspoons crushed juniper berries 1 teaspoon red chile flakes 6 bay leaves 2 whole cloves 2 cinnamon sticks 2 star anise Ice Pastrami Rub: 1 cup black peppercorns 3/4 cup coriander seeds 1/4 cup juniper berries 1 cup kosher salt 1 cup light brown sugar 2 tablespoons red chile flakes 2 tablespoons granulated garlic Primetime Pastrami: 1 whole brisket, trimmed Directions For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine. For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine. For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap. Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket. After a minimum of 5 days, prepare a smoker for 225 degrees F. Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #FoodNetwork #PrimetimePastrami Guy Fieri's Primetime Pastrami | Food Network https://www.youtube.com/watch?v=2XiPA4oF29c