Pastrami Recipe

Prepare the 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 (do not boil). Remove from heat.

Crush the peppercorns, coriander seeds, mustard seeds and juniper berries lightly in a mortar and pestle or with the back of a spoon; add them to the warm brine along with smashed garlic, bay leaves and red pepper flakes. Let the mixture cool to room temperature.

Once cooled, transfer brine to a container large enough to hold the brisket (a large food-grade bucket, a deep baking dish, or a resealable bag placed inside a pan). Add remaining cold water to bring the brine to fully cover the brisket and ensure the liquid is cold before adding the meat. Chill brine in refrigerator if needed.

Submerge the brisket in the brine, weight it so it stays fully immersed (a small plate or zip-top bag of water works). Refrigerate and cure for 5–7 days (5 days for thin flat, up to 7 for thicker pieces). Turn the brisket once a day to ensure even curing.

After curing, remove the brisket from the brine and discard the brine. Rinse the meat thoroughly under cold running water to remove excess salt and spice. Pat dry very well with paper towels.

Place the brisket on a rack-lined tray and refrigerate uncovered for at least 2–4 hours or overnight to dry the surface further (this helps smoke adherence if smoking).

Toast the 2 tbsp coriander seeds used for the rub in a dry skillet over medium heat, swirling frequently, until fragrant (about 1–2 minutes). Allow to cool slightly, then coarsely crush or grind with the 3 tbsp peppercorns to a coarse mix (you want larger pieces for the classic pastrami crust).

In a small bowl, combine the crushed toasted coriander, cracked peppercorns, smoked paprika, mustard powder, brown sugar and garlic powder. Pat this spice mixture all over the surface of the brisket so it forms a dense crust.

Preheat your smoker to 225–250°F (107–121°C). Use hardwoods like oak, hickory, or apple. If you don’t have a smoker, preheat an oven to 275°F (135°C) and prepare a shallow pan of water in the bottom rack for moisture and smoke flavor by adding a few drops of liquid smoke to the water (optional).

Place the rubbed brisket fat-side up on the smoker grates or on a rack in a roasting pan. Insert a probe thermometer into the thickest part of the meat. Smoke/roast until the internal temperature reaches about 190–200°F (88–93°C) — typically 6–8 hours depending on size and heat consistency. The surface should have a dark, well-formed crust and the meat should be very tender when probed.

Optionally, during the last 1–2 hours you can wrap the brisket tightly in foil or butcher paper (Texas crutch) with a splash of beef broth to speed up cooking and keep it moist. Continue until the desired internal temperature is reached and the brisket yields easily to a fork.

Remove the smoked brisket from the smoker or oven and, for the classic pastrami texture, steam it to tenderize the connective tissue and moisten the interior. Preheat an oven to 300°F (150°C). Place the brisket in a large roasting pan; add 2 cups beef broth or water to the pan and tightly cover with foil (or place in a covered Dutch oven). Steam/braise in the oven for 60–90 minutes until very tender. (If you have a steamer, you can steam for 60–90 minutes instead.)

After steaming, allow the brisket to rest, covered, for 20–30 minutes. The meat should be moist and still slightly pink from the curing salts; this is normal for pastrami.

Slice thinly across the grain using a sharp slicing knife or deli slicer. For sandwiches, rewarm slices briefly by steaming or in a covered skillet with a splash of water/broth to loosen the slices.

Assemble sandwiches on rye bread with Dijon or brown mustard and pickles or sauerkraut if desired. Leftovers keep well refrigerated up to 5 days or can be frozen in portions.

Estimated yield: about 8 sandwiches (serves 6–8 depending on slice thickness).