Homemade Pastrami Recipe

Prepare the brine

In a large pot, combine 4 liters of water with kosher salt, brown sugar and pink curing salt. Bring to a simmer, stirring until salts and sugar dissolve. Remove from heat and stir in optional brown ale/stock if using. Let cool to room temperature, then chill in the refrigerator until fully cold (about 4 hours).

Add aromatics

Crush the garlic cloves lightly with the flat of a knife. In a small dry skillet, toast coriander seeds and mustard seeds over medium heat until fragrant (30–60 seconds), then lightly crush. Add toasted seeds, black peppercorns, juniper berries, and bay leaves to the chilled brine.

Brine the brisket

Place the trimmed brisket in a nonreactive container or heavy-duty zip-top bag. Pour the chilled brine over the brisket, ensuring it is fully submerged (use extra water if necessary). Weight the brisket with a plate to keep submerged. Refrigerate for 4–7 days (4 days for thinner pieces ~2–3 lb, up to 7 days for 5–6 lb), turning the brisket once a day to ensure even curing.

These aromatics are added to the brine (see previous section). Keep the aromatic quantities consistent with the brine liquid so the flavor infuses evenly. Remove the brisket from the brine after curing period, rinse thoroughly under cold running water to remove excess surface salt, and pat dry with paper towels. Let rest uncovered in the refrigerator for 2–4 hours or up to overnight to form a tacky pellicle (helps smoke adhesion).

Prepare the rub

In a bowl combine cracked black pepper, toasted crushed coriander, smoked paprika, garlic powder, ground mustard and brown sugar. Mix thoroughly so the cracked pepper is evenly distributed.

Apply rub

When the brisket has developed a slight tacky surface, press the rub firmly and evenly over all sides of the meat to create a thick coating. Be generous with the cracked black pepper — it forms the classic pastrami crust.

Preheat smoker

Set your smoker or grill for indirect smoking at a steady 225–250°F (107–121°C). Add wood chips or chunks (cherry, apple or oak) to the smoker. Place a small pan of water beneath where the brisket will sit to maintain moisture.

Smoke the brisket

Place the rubbed brisket on the smoker fat-side up (or fat-side down depending on heat source). Smoke until internal temperature reaches 165°F (74°C). This typically takes 4–6 hours for a 4–6 lb brisket, but monitor with a probe thermometer for accuracy.

Wrap and finish

Once the brisket hits ~165°F, wrap tightly in butcher paper or aluminum foil with 1 cup of water in the pan (optional) to help braise. Return to smoker and continue cooking until internal temperature reaches 200–205°F (93–96°C) and the meat passes a tenderness test (a probe or fork should meet little resistance). This can take an additional 2–4 hours.

Rest

Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour (up to 2 hours) in a cooler or warm place. Resting allows juices to redistribute and makes slicing easier.

Unwrap and carefully slice the pastrami across the grain into thin slices (1–2 mm for sandwiches, or thicker for platters). If the brisket includes both flat and point, you may separate them and slice according to each grain for best texture.

Serve warm on rye bread with mustard and pickles, or chill and refrigerate for up to 5 days. Pastrami can be vacuum-sealed and frozen for up to 3 months.