Two weeks ago, I bought a 13+ lb brisket and the ingredients for our annual Pastrami extravaganza.


Here is the recipe that we use.  It was on a website, but is no longer there.  The website is . Even though I can’t find the recipe online, I wanted to give credit where it is due.

I found a reprint of it on this website–>

“This recipe uses 2 cups of pureed celery, which is a natural source of nitrates.”

  • 5 cups water
  • 2 cups dark beer
  • 2 cups juiced celery (or 1 ½ Tbsp pink salt)
  • 1 ½ cups kosher salt
  • 1 cup packed brown sugar
  • ¼ cup pickling spice
  • 1 6-8lb brisket


  1. In a large, deep roasting pan, pour water, beer, and celery juice. Mix in kosher salt until dissolved. Add sugar and stir until dissolved. Mix in pickling spices. Place brisket on a flat surface and pierce with a sharp pairing knife all over to aid in brine penetration. Add to brine and place a heavy platter on top to weigh it down. Cover and refrigerate 4 days.
  2. Remove brisket from brine. Stir liquid to blend. Flip brisket and return to brine, weight with platter and cover. Refrigerate for an additional 4 days.
  3. Rinse with cold running water. Wrap with plastic, then foil and refrigerate. Can be removed from brine and stored thusly 2 days ahead.


I did this with the Brisket that I bought and have rinsed it many times and put on a rub of Pickling spice and garlic, set up my grill to indirect and am smoking it.


Pastrami here we come!

Leave a Reply

Your email address will not be published. Required fields are marked *