Pastrami Recipe

Prepare dry cure

In a bowl combine 1 cup kosher salt, 1 cup brown sugar and 2 tsp pink curing salt. Mix thoroughly. Rub the cure mixture all over the brisket, covering every surface. Place brisket in a large non-reactive container or heavy-duty zip-top bag. Refrigerate for 5–7 days, turning the brisket every 24 hours so cure redistributes.

Optional brine (alternate method)

If you prefer a wet brine instead of a dry cure: in a large pot combine 8 cups water, 1 cup brown sugar, 1 cup kosher salt, smashed garlic, bay leaves, 2 tbsp peppercorns and whole cloves. Bring to a simmer to dissolve sugar and salt, then cool completely. Submerge brisket in brine, weight it to keep submerged, and refrigerate 5–7 days. Remove meat and pat dry before continuing.

After curing/brining for 5–7 days remove brisket from cure or brine. Rinse thoroughly under cold running water to remove excess salt and cure. Pat the meat dry with paper towels. Refrigerate uncovered on a rack for 2–12 hours (or overnight) to dry the surface and help form a pellicle for better smoke adherence.

Prepare spice crust

Lightly crush 2 tbsp whole black pepper, 2 tbsp coriander seeds and 1 tbsp mustard seeds with a mortar and pestle or in a spice grinder (leave some larger pieces for texture). Mix in 1 tbsp smoked paprika, 1 tsp crushed red pepper (optional), 1 tbsp freshly ground black pepper (additional) and 1 tbsp coarse ground coriander. Press this spice mixture all over the brisket, forming an even coating.

Smoke the brisket

Preheat your smoker to 225°F (107°C) using milder wood such as apple or cherry; add 2 cups soaked or dry apple wood chips per your smoker's instructions. Place the coated brisket fat-side up on the smoker rack. Smoke until internal temperature reaches 160–165°F (71–74°C); this usually takes 3–5 hours depending on thickness. Maintain consistent temperature and replenish smoke wood as needed.

Once the smoked brisket hits 160–165°F, remove it from the smoker and wrap tightly in heavy-duty aluminum foil with 1–2 cups beef broth or water to create steam. Return to smoker or a 275°F (135°C) oven and continue cooking until internal temperature reaches 200–205°F (93–96°C) and a probe slides in with slight resistance — typically another 2–4 hours. This step tenderizes the meat and completes collagen breakdown.

Remove from heat and let the wrapped brisket rest for at least 1 hour. Unwrap and reserve juices. Chill overnight in the refrigerator for easier slicing (optional but traditional).

For classic deli-style slices, use a sharp slicing knife or meat slicer. Slice thinly against the grain to produce tender, pliable slices. If chilled, allow slices to come to near room temperature or warm gently in steam with remaining juices: place slices in a covered pan with 1–2 tbsp reserved juices and steam over low heat until warmed (3–6 minutes).

To assemble one sandwich: split 1 rye or deli roll and spread 1 tbsp Dijon mustard on the cut sides. Pile about 6 oz warm sliced pastrami on the bottom half, add a slice of Swiss cheese if using and top with dill pickle slices. Close the sandwich and press briefly on a hot flat top or pan just to warm the roll and meld the cheese (30–60 seconds). Cut and serve immediately.

Serve with extra pickles and mustard on the side. Leftover pastrami keeps well refrigerated up to 5 days or frozen for up to 3 months.