Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brine & Cure
Rub & Finish
Smoking
Method
Brine & Cure
Prepare brine
In a medium saucepan combine 2 cups of the water, kosher salt, brown sugar, and pink curing salt. Warm gently over medium heat, stirring until salts and sugar dissolve. Remove from heat and add remaining 4 cups cold water and apple cider vinegar to cool the brine. Add the whole peppercorns, coriander seeds, mustard seeds, bay leaves, smashed garlic and tea bags (or tied loose tea). Chill brine completely in the refrigerator—brine must be cold before adding meat.
Brine the brisket
Place the trimmed brisket in a large non-reactive container or heavy-duty zip-top bag. Pour the chilled brine over the brisket ensuring it is fully submerged. If needed, weigh the brisket down with a plate. Refrigerate and cure for 5–7 days, turning the brisket once per day to ensure even curing.
Rinse and rest
After curing, remove the brisket from the brine. Rinse thoroughly under cold running water to remove excess salt and spices. Pat dry with paper towels and place on a rack in the refrigerator, uncovered, for 4–8 hours (or overnight) to form a tacky pellicle—this helps smoke adherence.
Rub & Finish
Toast and prepare spices
In a dry skillet over medium heat toast the coriander seeds for 1–2 minutes until aromatic, then transfer to a mortar or spice grinder and coarsely grind. Coarsely crack the black peppercorns with a rolling pin or in a spice grinder set to coarse. Combine cracked pepper, toasted coriander, smoked paprika (if using), and 1 tablespoon brown sugar in a bowl.
Apply rub
Lightly coat the surface of the rinsed, dried brisket with 1 tablespoon vegetable oil to help the rub adhere. Generously press the pepper-coriander rub over all surfaces of the brisket so it forms a thick crust. Let the rubbed brisket rest at room temperature for 30–45 minutes while you prepare the smoker (or refrigerate up to 2 hours if needed).
Smoking
Preheat smoker
Prepare your smoker for indirect smoking and preheat to 225°F (107°C). If using a charcoal grill, bank coals to one side. Add wood chips to the smoker box or directly to coals; soak chips for 30 minutes if you prefer slower smoke release. Place a small pan of water in the smoker to help maintain humidity.
Smoke the pastrami
Place the rubbed brisket on the smoker rack fat-side up (or down if your smoker’s heat comes from above). Smoke at 225°F (107°C) until the internal temperature reaches 155–160°F (68–71°C); this typically takes about 4–6 hours for a 4 lb brisket depending on thickness and smoker consistency. Monitor and replenish wood/chips and coals as needed.
Steam or braise (finish)
Remove the smoked brisket when it reaches 155–160°F. Tightly wrap the brisket in heavy-duty foil, adding 2–4 tablespoons of beef broth or water into the packet to create steam. Return to the smoker or place in a 300°F (149°C) oven and cook until the internal temperature reaches 200–205°F (93–96°C) and the meat is tender when probed, about 1–2 additional hours.
Rest and chill
Carefully remove the foil-wrapped brisket and let it rest, still wrapped, for 30–60 minutes. For easier slicing and to firm the meat, refrigerate the wrapped brisket for at least 4 hours or overnight.
Slice and serve
Unwrap chilled pastrami and slice very thinly against the grain using a sharp slicing knife or meat slicer. Reheat slices by steaming briefly or serving cold. Serve on rye with mustard, or use in sandwiches.