Pastrami Recipe

In a large pot, combine 2 cups of the water with kosher salt, brown sugar, pickling spice, curing salt, crushed garlic, peppercorns, and bay leaves. Heat gently over medium until salt and sugar dissolve, stirring occasionally. Do not boil.

Remove pot from heat and add remaining 4 cups cold water to cool the brine. Chill the brine in refrigerator until fully cold (about 1–2 hours).

Place the trimmed beef navel or brisket in a nonreactive container or large zip-top bag. Pour cold brine over the meat making sure it is fully submerged. If needed weigh the meat down so it stays submerged.

Refrigerate and brine for 5 to 7 days, turning the meat every 24 hours to ensure even curing.

After brining, remove the meat from the brine and rinse thoroughly under cold running water to remove excess salt and spices. Pat dry with paper towels.

Place the meat on a cutting board and trim excess fat if desired, leaving a thin fat cap (about 1/8–1/4 inch) to help keep the meat moist during smoking.

In a bowl, combine coarse black pepper, coarse coriander, smoked paprika, brown sugar and garlic powder. Mix thoroughly so the sugar is evenly distributed.

Lightly brush the exterior of the meat with the vegetable oil. Press the spice-rub mixture firmly and evenly over all surfaces of the meat, creating a dense crust of pepper and coriander.

Prepare your smoker to maintain a steady temperature of 225°F (107°C). If using a grill, set up for indirect heat. Add soaked wood chips to the smoker box or charcoal for smoking.

Place the rubbed meat on the smoker grate, fat side up. Smoke until internal temperature reaches about 150°F (66°C). This typically takes 4–6 hours depending on meat size and smoker efficiency—monitor with a probe thermometer.

Maintain even smoke and temperature; replenish wood/charcoal as needed. The goal is to develop smoke flavor and a dark crust (bark) without overcooking the interior.

When the meat reaches 150°F (66°C), remove it from the smoker and wrap tightly in heavy-duty aluminum foil. Add 1/2 to 1 cup of cold water inside the foil packet to create steam; alternatively place in a covered pan with 2 cups of water to steam.

Return wrapped meat to the smoker or place in a 275°F (135°C) oven and finish cooking until internal temperature reaches 200–205°F (93–96°C). This can take another 2–3 hours and will tenderize the connective tissue.

Remove the meat and let it rest, still wrapped, for at least 45 minutes to 1 hour. Resting redistributes juices and firms the meat for slicing.

Unwrap the pastrami and reserve any accumulated juices. Using a sharp slicing knife, slice the pastrami thinly across the grain. For classic deli-style slices, aim for 1/16–1/8 inch thickness.

Serve warm on rye with mustard, or chill and reheat slices by steaming briefly before serving. Leftovers keep well refrigerated up to 5 days and can be frozen sliced for longer storage.