Pastrami Recipe

Trim and weigh

Trim excess hard fat from the brisket, leaving a thin, even layer (about 1/8–1/4 inch) to keep meat moist during curing and cooking. Weigh the brisket to confirm portion — recipe quantities assume a 4 lb piece; adjust cure proportionally for larger pieces.

Make the cure

In a bowl, combine kosher salt, brown sugar, pink curing salt, garlic powder, and onion powder. Mix thoroughly so the pink curing salt is evenly distributed.

Apply cure and refrigerate

Rub the cure all over the brisket, coating all surfaces. Place the brisket in a nonreactive container or a large sealable plastic bag, pour any remaining cure over, press to remove air, seal, and refrigerate. Cure for 5–7 days, flipping the brisket every 24 hours and massaging the cure into the meat each time. The brisket will firm up and become slightly pink from the cure.

Rinse and rest

After curing, remove the brisket, rinse thoroughly under cold water to remove excess cure, and pat dry with paper towels. Place on a rack and refrigerate uncovered for 2–4 hours (or up to overnight) to dry the surface; this helps the spice rub adhere and promotes better smoke ring.

Prepare the rub

Toast whole coriander seeds in a dry skillet over medium heat for 2–3 minutes until aromatic, then crush coarsely with a mortar and pestle or pulse briefly in a spice grinder. Coarsely grind black pepper if not already coarse. Combine ground coriander, black pepper, crushed mustard seeds (if using), and red pepper flakes; mix well.

Apply the rub

Press the spice rub firmly and evenly onto all surfaces of the cured, dried brisket so the spices form a thick crust. Let the rubbed brisket sit at room temperature for 30–60 minutes while you prepare the smoker or oven.

Prepare smoker or oven

If smoking: preheat smoker to 225–250°F (107–121°C). Add hickory, oak, or fruitwood chips/chunks to the smoker according to manufacturer instructions. If oven: preheat to 300°F (150°C) for braising method (see below).

Smoke the brisket

Place the rubbed brisket directly on the smoker grates, fat side up. Smoke at 225–250°F until internal temperature reaches about 160–165°F (71–74°C). This typically takes 4–6 hours depending on size and smoker, and allows the bark to set and smoke flavor to develop.

Braise to finish (two options)

Option A — Finish in smoker/warm smoker: Once the brisket reaches 160–165°F, wrap tightly in heavy-duty aluminum foil or butcher paper with 1 cup beef stock and 1/2 cup water (or more as needed) to create a moist environment, then return to smoker and continue until internal temperature reaches 200–205°F (93–96°C), another 2–4 hours. Option B — Oven braise: In a roasting pan, combine remaining stock, water, bay leaves, smashed garlic, and apple cider vinegar. Place the smoked brisket (or un-smoked but rubbed brisket) fat-side up into the pan. Cover tightly with foil and braise in 300°F oven until internal temperature reaches 200–205°F, about 3–5 hours depending on size. The meat should be tender and probe with little resistance.

Rest and slice

Remove brisket from smoker or oven and let rest, still wrapped, for at least 1 hour (up to 2 hours) at room temperature to allow juices to redistribute. Unwrap and reserve braising liquid if desired for sandwiches or au jus. Trim excess fat if needed and slice thinly across the grain for pastrami sandwiches.

Serving

Serve the sliced pastrami warm on rye bread with mustard, pickles, or use in salads and hash. Reheat gently by steaming slices in reserved braising liquid or in a covered pan over low heat to keep moist.