Greenberg's Deli Recipe

Trim and cure

Trim excess silver skin from the brisket but leave a 1/4–1/2-inch fat cap. Combine 3 tbs kosher salt, 2 tbs brown sugar, 1.5 tsp pink curing salt, 1 tbs garlic powder, 1 tbs onion powder and 1 tbs paprika in a bowl. Rub the brisket all over with the cure mix, massaging it into all surfaces. Place brisket in a large resealable bag or nonreactive container.

Prepare brine: In a saucepan, combine 2 cups warm water with 1/2 cup brown sugar and 1/2 cup kosher salt; stir until dissolved. Add bay leaves, 1 tbs whole peppercorns and smashed garlic. Add remaining 6 cups cold water to cool the brine to room temperature. Pour cooled brine over the brisket until fully submerged (use a plate to weigh it down if needed). Seal and refrigerate 3–5 days, turning once daily to ensure even curing.

Remove the brisket from brine and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels. Place on a rack and refrigerate uncovered for 12–24 hours to form a pellicle (slightly tacky surface) which helps smoke adhere.

Prepare the pepper-coriander crust: Crack or coarsely grind 3 tbs black peppercorns and 2 tbs coriander seeds. Mix together and spread on a sheet pan. Lightly brush the brisket with 2 tsp vegetable oil, then press the cracked pepper-coriander mixture firmly onto all surfaces to form an even crust.

Preheat smoker or oven: For a smoker, preheat to 225°F (107°C) and add soaked wood chips. For oven finishing, preheat to 275°F (135°C) and use a roasting pan with a rack; you can add a small tray of soaked wood chips on the bottom of the oven for smoke flavor if desired.

Smoke the brisket fat-side up at 225°F (if using smoker) until internal temperature reaches 165–175°F, about 4–6 hours depending on size. If using oven at 275°F, roast until internal temp is 175–190°F, about 3.5–5 hours. During smoking, maintain consistent low temperature and add wood chips as needed for steady smoke.

Once the brisket reaches target temperature, wrap tightly in foil and let rest for at least 1 hour in an insulated cooler or warm area to redistribute juices and finish cooking to desired tenderness. After resting, thinly slice brisket across the grain.

Toast: Butter one side of each slice of rye bread. In a skillet over medium heat, place buttered side down and top with a slice of Swiss cheese, 4–6 slices of warm pastrami, a spoonful of deli mustard and some sliced dill pickle. Top with second slice of bread, buttered side up. Grill until bread is golden and cheese is melted, pressing gently with a spatula. Repeat for remaining sandwiches.

Serve: Slice sandwiches in half on the bias and serve hot with extra mustard and pickles on the side. Leftover pastrami keeps refrigerated for up to 5 days; reheat gently in a skillet or steam for best texture.