'pastrami' on Serious Eats

Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner. More

Barbecue: Pastrami

The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.) More

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