 Meat Boy is back! Today we are making pastrami and you guys better strap in because this is gonna take over one month to make. If you are interested in doing it, is the end result worth it? I guess you guys will have to find out. I'm sure most of you are familiar with Katz's Deli in New York City, probably the most famous deli there is. It's known for its pastrami. I think they literally charge like $25-$30 a pound for it and you know you're paying 30 bucks for a sandwich which is insanely crazy. The recipe that I'm doing today is what I've been able to kind of surmise as Katz's recipe. If you try to find their recipe, nothing online. So what I had to do was look at you know a dozen different pastrami recipes, try to figure out what they're doing. So that's what we're replicating today, the most famous pastrami in the world. Making the corned beef is definitely the most involved part of this process. We have to mix together quite a few different spices, herbs, seasonings, vegetables. Boil them to make a brine with some honey and salt and then pour it over the brisket. I'm making two briskets today. These are the ones we have on Frankie's Syringe Meat, 100% grass-fed. They're anywhere between 9 and 11 pounds each. So first I'm just gonna cut open this plastic and get these briskets in the bin so they're out of our way. For the vegetable seasoning component you typically want onion, carrot and celery. I don't have carrots today but what you could also do is just take a bunch of beef stock or chicken stock, preferably homemade, maybe from the supermarket organic and you could add a bunch of that as a base for this. It's going to add more flavor. You know since we already have all of these spices and seasonings and this beautiful brisket I think we're just gonna let the flavor of the meat speak for itself. Slice the onions in half. I'm using four onions for two whole briskets and this is quite a bit of meat so you guys can scale down all of the ingredients that I'm using by you know half to a quarter. Now this probably isn't enough liquid to cover all of our brisket so we can just add more liquid. The most important thing is that we get the proper measurements of all our spices and seasonings melted down into a base and then you can always add a higher volume to the brisket. The spices are fairly extensive so by all means if you don't have some of these or you can't find some of them you don't have to use them. I actually have every single spice that is typical to corned beef mainly because I already had most of them and I only had to buy one or two but you know you don't really want to go out and spend you know 40-50 dollars on these spices that you might not use again. The recipe calls for one cinnamon stick but I have ground cinnamon so we're just gonna maybe do like a teaspoon. We want one teaspoon of mustard seeds you could also just do you know regular mustard if you don't want to go out and buy mustard seeds. We want a teaspoon of black pepper. I believe the recipe calls for black pepper corns but since we have the cracked black pepper that's what I'm gonna do. We need eight cloves and this is my least favorite spice it grosses me out. I detest it for some reason I had it in my cabinet normally I wouldn't include it in the recipe but might as well. We want eight all spice berries this is already ground up so we're gonna guesstimate this as well. We want 12 juniper berries, two bay leaves I have a bunch of quarter bay leaves here that's about two whole ones and finally half a teaspoon of ginger so the amount I have here in this cup is enough for one brisket so that's the typical corned beef recipe I have to double this because I'm making two so I'm gonna do that real quick there we go this is going in the pot so this just gets brought to a boil to make sure to dissolve all of the salt the honey the spices and the seasonings and then we got to let it cool off and then we pour on the brisket. What you could also do is crush all the spices in a pestle and mortar blitz them up a bit in a spice grinder or toast them in a pan to bring out the aromatics but I don't really think it's necessary because you know if we heat this for you know five ten minutes it's gonna do what that is trying to achieve. Everything's dissolved so we're gonna turn the heat off and let this cool to room temperature probably gonna take two or three hours if you don't want to wait for this to cool off you could just throw some ice cubes in it that's that so this is gonna sit in the fridge for about ten days we might flip this once or twice but it should be good as is so the brisket has been sitting in the brine for about a week and I just rotated it just to make sure the spices and seasonings are even and we're gonna brine this for another week depending on what recipe you look at we'll dictate you know is it one week two week three week four week brine do they boil it before they dry rub it how long do they smoke it for there's so much variance in these corn beef and brisket recipes that we're just gonna stick to the cats's classic deli pastrami recipe and see how this turns out so back in the fridge for another week so I've been double-checking pastrami recipes and I've actually found quite a few that will let it go for up to a month four weeks and there weren't too many that went much longer than that so we're actually at around two and a half weeks right now for the brining process and we're gonna let it go another week and a half so I'm just gonna flip this over one final time and then when we come back to this it'll be ready for the dry brine we'll let it sit overnight and then we will smoke it for hopefully not three days but that's what the recipes are saying our pastrami has been in the fridge far too long I think it's been over five weeks now but you know you could go three four five six weeks doesn't really matter it's still doing its job so real quickly all I'm gonna do is rinse this with reverse osmosis water since we have to put a spice rub on here we want to get the old seasoning off after I rinse it off with the water I'm just patting it dry with a rag you don't really want to let this sit overnight unless you put the seasoning on it first because you know we spent all this time and effort to get this brine and moist and juicy if you let the surface dry out it's gonna get hard and crusty we're almost there the final laborious step is to make our dry spice rub and for each of these briskets you're going to need four tablespoons of black pepper two tablespoons each of coriander and yellow mustard one tablespoon of honey I'm going to use the nature's glucose we have on Frankie's for your range foods two teaspoons each of onion powder and garlic powder and one teaspoon of chili powder so for the whole spices we're gonna blitz them up maybe even blitz up some of this stuff just to aromatize it a little bit and combine everything in this bowl forgot to buy whole peppercorn so I'm gonna be here for like 10 minutes cracking this so we have our spice rub we have the honey ready I'm gonna do first is take you know a big tablespoon of the glucose on both of these spread this somewhat reasonably over all the same thing with this one since we have to do four sides total I'm gonna try to eyeball this spice mixture into four portions when I do this so it should work out to enough to give the whole brisket a reasonable coating not light not thick and I would say if you don't have all these spices coriander and black pepper are the two key flavors in my opinion and these pastrami recipes just to give myself some more room let's take this one out to the smoker and I'll do this one off camera if you don't have a smoker you can just throw this in the oven at a low heat it'll still be absolutely delicious but smoking gives it the key pastrami flavor I believe cats is actually smokes their pastrami for three days so we're not gonna go quite that long as you know the smoke flavor only in part so much the reason cats is leaves their meat in the smoker for three days is because it's easier to do that than to you know smoke it for a couple hours and then move it to a different cooking area so I have this on about a hundred and seventy five degrees which is gonna be perfect for as long as we want so the way I laid this is the fat side of the brisket the bigger side is closer to the heat source I'm gonna keep these close together because they're gonna shrink hey who's that handsome guy so I'm gonna close this the heat should go up to around 175 180 and I will come check on this when I'm done cleaning my kitchen probably sometime next week well jokes aside I'll check this tonight which is going to be in you know five six hours I'm gonna let this actually go overnight and then we'll see how it is tomorrow morning I'm not gonna take the temperature I'm just gonna smoke this on a very low heat for a long period of time and then we didn't you know when I feel like taking it out probably sometime tomorrow I'll crank the heat up a bit to like 225 won't let it go for four or five hours to finish cooking I guess the last thing I have to do is pick up some rye bread from the bakery before we finish cooking this the cook time for the smoker has been all over the place mainly because I haven't been able to pay attention to it as much as I should you know ran out of pellets it cooled off I had to restart it but in general around seven hours at 225 degrees is what you're shooting for for the brisket if you do it in the oven it's not gonna have as much of a smoke flavor but with the brine with the crust with the seasonings it's still gonna be really delicious and tastes like pastrami and you know this is one of the products that we hope to be able to make for you guys when we're in a new and expanded facility on Frankie syringe meat not only stuff like pastrami you know we want to do sausages hot dogs jerky all different types of smoked dried products that are really just gonna be able to add a variety of delicious meat to your diet so let's show you guys this it looks amazing and there's a couple bear spots because I was flipping it with these tongs and you know kind of scraped some of it off so tough luck but you know if you ever see a picture of pastrami sometimes the outside is like completely black that's because when you use lower quality spices like regular black pepper and you don't grind it and aromatize it you really have to layer it on but if you layered on organic fresh ground black pepper like they did regular pastrami it would just be too overpowering so we're gonna take these off put them inside to cool off for an hour or two and then we'll make our sandwich pastrami looks delicious to touch it's actually not really that hot it's just slightly warm but I'm gonna let it rest anyway pastrami is all cooled off looks amazing beautiful smoke ring and don't expect this to be pink on the inside like typical pastrami because you know we didn't use that curing salt I just so salty and seasoned it tastes like candy the most important thing here is that you cut this pastrami as paper thin as you possibly can that's pretty good because if you cut it any thicker than this you're gonna be chewing pieces out of the sandwich so I picked up some of the best bread I have access to and bread alone does make a rye bread but they put caraway seeds in it and I really don't like caraway so we just have the basic sourdough bread and also just grab my favorite brand of mustard and we'll do mustard on both sides of the bread and if you guys have ever seen like videos of these pastrami sandwiches they put a ton of meat on them so you don't really have to go lie on the mustard pastrami sliced as thin as we could do it still might not be thin enough to be honest makes it really pull apart tender is when you slice it super thin that looks pretty good again the pastrami is nowhere near as thin as it should be but that's about as thin as I can get it without a deli slicer I kind of thought I could get it thin enough with a knife because that's how they cut it at cats is but I mean it's good but like maybe it's because I'm carnivore and I eat so much beef like this isn't as good to me look it's it is really really good that being said as an Italian I would prefer you know a little prosciutto little mozzarella perhaps some salami ham some peppers on there a nice Italian hero but you know if I put some Swiss cheese on here or something I probably sing in a different tune on the sandwiches on the meat let me taste it before you put me on camera they may not like it and I want to make a face even though I have a fabulous face like earthy that's so funny I want to have it why can't you just try it on camera cuz I'm already on you're not you have to move over okay first time pastrami did you see this beautiful well now they've been looking at it for 10 minutes it's delicious so I want to have for the sandwich we'll give the other half to my sister because I don't know if I could stomach that much salt you know this is definitely delicious you know something you guys should try out and make if you really do enjoy that type of stuff otherwise you know hopefully we make this on Frankie's range meet for you guys in the near future but you know it's over a month work very labor-intensive rather have some prosciutto instead of spending fucking four weeks making for strong my only regret here is not having a deli slicer I would really make a big difference or if I was just able to get the knife sharp enough and really shave it then and so we have the professional taste tester here our pastrami sandwich I don't think she has ever had a pastrami sandwich maybe she has right I think I have once but it was yeah she probably had it was not so good I think it was deep fried or something I don't remember maybe give just make sure to bite down cuz you can't slice the meat then enough yeah see the meat is mmm that's why you have to slice the meat then if the meat's thinner you via I just falls apart but how's the pastrami you think it's worth taking a month to make mm-hmm how about that you take a big enough fight you know that's not the mustard you know that's the pastrami spicy and it has my handsome brother's food is ready delicious any single please take my brother I'm desperate please he needs a girlfriend you've been asking me to be on camera for like two months and this is what you have to tell him the same thing and interestingly handsome all right well guys we're gonna wrap this up I think we've showed you everything about the pastrami you guys have any questions about the recipe just let me know down in the comments below okay this looks but outside of that thank you guys for joining me if you want to get the brisket we do have it on Frankie's free range meat calm and we have the honey glue well on Frankie's free range calm like the video leave me a comment down below and of course subscribe if you haven't above all of you guys can please share the video on social media I'll see you guys tomorrow