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Guy Fieri's Primetime Pastrami 🥩🌶 | Diners, Drive-Ins & Dives | Guy Fieri, diner, brisket, drive-in theater | Guy Fieri shows how to make tender, flavourful pastrami at home, starting with brined brisket and a spice rub 🥩🌶 | By Food Network UK | Call your mommy. We're about to make pastrami. So, when I say that we're making pastrami, I know a little bit of a daunting task but that's why I want to show you this because this is simple. This is easy. This is straightforward and you can do this. So, we're starting off a little bit of boiling water right here. We're going to make the brine. What this really is is we're going to brine this pastrami. Nice pre some brisket here. We're going to brine it about 5 days. Could go to ten. Then, we're going to take it out. We're going to dry rub it and then we're going to smoke it. Boom, boom, boom. I've always got a pastrami in some shape or form ready to go. When you make it yourself and you have a chance to kind of work this ingredients the way you want. You are going to flip out. So, let's get started. Super simple. Uh some simmering water, brown sugar, Kosher salt. Cinnamon a minute sticks could never say that as a kid pink curing salt this is going to give you some of that really nice color that you want it's also going to work in part of the curing process it's pretty easy to find these days go online if you can't and you can have it shipped to you but a little bit of the curing salt mustard seed star anise and again where you want to take this if you want to punch it up little more star anise your call exactly two cloves Chili Fike. A little fennel. Some coriander, little bay leaf, a lot of bay leaf, okay? And some judiper berry. Now, the juniper berry just kind of crushed it by hand a little bit to kind of open it up and when I talk about you can't smell but when I talk about the real essence, the real flavor, the real beginning, this is what it is. All of these are going to sit inside of here. Something to stir it with and just steep for about a half an hour, okay? Now, let's talk about the brisket. Boy, is this the barbecue machine right here? Tons of fat, tons of meat, all connected and cooked the right way out of bounce some of the best you'll find so we're going to trim off some of this fat I don't want to have too much and I want to get to my meat the thing I love to do with this fat though this big white fat is to take it and render it down and you want to talk about awesome when you're making some fries and there's a ton of fat on this. Nice, sharp knife goes a long way. Take your time. Now, this stuff right here will work as a barrier between the rine getting in there After I've sat here and cut this much on it, it's good to grab the steel. Just gotta make sure that you have the fat off there. If there's fat on the knife or fat on the steel, it just works as a lubricant and doesn't sharpen it. It's a big fat vein that runs here between the two sides of this. The point and the flat. Now this is great when we're doing low and slow brisket for barbecue. But that big piece of fat right there was just going to sit there and get in the way of us getting this thing brined and smoked and cured for sandwich meter for a deli platter. The more meat that comes off on the fat the less pastrami you get. Don't look at that part alright not as intimidating as it was at the beginning if you go to your butcher and you say can you do me a favor can you trim that down because I'm going to make pastrami he's going to charge you for this fat it'd be nice if you'd make you some burger out of it too but anyhow you get the idea so steeping liquid I mean you gotta see this take a look at that just everybody in the pool and what I'm going to do now is add ice and cool it down make that ice measurement the right measurement so you don't dilute it too much the more you dilute it the longer it's going to take for this thing to brine definitely not hot at this point bring over a big hotel pin So, we're going to drop the brisket in pour in the brine, making sure that it's submerged. This is going to give you the color. It's going to give you the sugar, the salt, all the flavors you're looking for in the pastrami. You are going to love this. You are going to be the hero. You're going to show up with this and they're going to ask you to come to every party, okay? Can you believe it's been five to 10 days? Yeah, right. I had an extra one going. Take a look at this. We've always got some pastrami rolling at the Fieri compound. Look at that bad boy. You can't see it yet. But check this out. Yes, it took a little bit of time to get this thing rolling but it's been down for five, 7 days. Really some beautiful color. We're going to bring it out. Yo. Here we go. A little bit down the arm. Some bay leaves. See a little bit of the there, a bunch of the mustard, and it is ready to rock. So, Now we'll bring up the paper towels. We're going to let this drain here a little bit. We want it to be tacky. Not wet because we want this to want all this dry rub that we're going to make here in a second. We want to stick to it. You get a couple of these going. I mean when you get into the process of doing this and you're going to go and have them in the cooler or rest them in the fridge. I'mma tell you something. Do two or three. These freeze awesome. They're great gifts. And just like my same theory of when you're buying prosciutto. Always buy an extra pound because you know somebody's going to be picking at it. Alright so we let this rest. Let's get into dry rub. Again super super simple. Um juniper berries. Throw those right in. Good spice grinders. Always nice to have. Lot of black peppercorn. Let me let these two run for a second. Fantastic. Little bit bigger. Some bigger particles to it. More black peppercorn. Bunch of coriander. This we're going to break down a little bit further. You can gotta hear it change its tone. Excellent. Go in there. Little chili flake. Brown sugar, granulated garlic, bunch of salt, and I need a bigger bowl. You should smell this spice warehouse right now. I mean, this is it right here. Little bit tacky so this is going to stick to it great. That's why I said make a few of these at the same time. You got the smoker going. You've gone to this trouble to get these great fresh spices. This is not the time that you use the old juniper berries that you had in there since the last time you made pastrami. Always go buy fresh spices. So, we mix this evenly. Black peppercorn. The juniper. You can smell amazing. Now, we're going to get this salt brown sugar mixture on. Giving us a chance to coat on. Kinda pressing it in with your hands. See I'm just really nicely rubbing it and applying it now. When I go ahead and flip this over of course a bunch of it's going to fall off. But for the time being I'm getting it all on there. And if we could let this sit for a little bit it's even going to be better. Let this dry rub go. I mean even up to a day. If you've got the time. It's against in the same principle. You got five days to brine it at least. But if you can go ten. If you can go two weeks you're my hero. Okay? I'm catching it all. You see how I left this the cookie racks on there? It only gets better with time folks. So if you can let it go uncovered for a day a couple days in the fridge with the dry rub fantastic. I'm going to take this right to the smoker. Any kind of smoker you got. You could be a smoker that you built. It could be a pellet smoker. Whatever you might have. But I'm going to tell you what. Give it the time. Don't rush it. Get down into that two twenty. 225 temperature zone. And then it's just going to blow your mind. My boys at Camp Chef hooking it up. We're running that with a little hickory and a little cherry. 8 hours, we're going to be money. That's what I'm talking about. Look at this. Look at this. You could see all that dry rub that's on there. Now, my favorite deli, I gotta be honest with you. One of my all-time favorites is Kats' Deli but we don't have cats out here in Cali. So, I gotta kind of do my own work but I want to just show you some beautiful house-cured pastrami Oh. Now I had to get an angle on that to cut it. I'd let this cool down a little bit but I want to show you right here. Cooking this at home. Look at that. Tender,

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