Marinade Monday: Pastrami Brine

by Kevin on March 11, 2013 · 8 comments

Marinade Monday

Want to talk about unique?  How about a brine that turns your ordinary brisket into corned beef/pastrami.

Pastrami Brine 2

This is so cool I can’t even deal with it.  Take the ingredients pictured above (and listed in recipe box), boil them together, then let that cool to room temperature.  Dump them in a large container or bag, and add your beef brisket.

Pastrami Brine 1

And in just three short weeks, your brisket will be brined into a pastrami and ready for smoking.

Yep.  Three.  Weeks.  But believe me when i say it’s worth it.  SO worth it.


Marinade Monday: Corned Beef Brine

Prep Time: 10 minutes

Total Time: 10 minutes

Marinade Monday:  Corned Beef Brine


  • 1 gallon water
  • 1 cup brown sugar
  • 1 cup salt
  • 4 teaspoons pink curing salt #1 (I use Morton's Tenderquick)
  • 5 tablespoons pickling spices
  • 4 cloves garlic, smashed or pressed


  1. Combine all ingredients in a pot and bring to a boil.
  2. Let cool completely before adding to meat.
  3. Let brisket brine in mixture for 3 weeks before cooking.
  4. Some recipes call for changing the brine every week. I'll leave that up to you.
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