Pastrami Recipe

Prepare dry cure

In a bowl, combine kosher salt, brown sugar, pink curing salt, garlic powder, onion powder and 1 tablespoon of coarsely ground black pepper. Mix thoroughly until evenly distributed.

Apply cure

Trim any extremely thick fat from the brisket, leaving about 1/8–1/4 inch cap. Rub the cure mixture evenly over all surfaces of the brisket, pressing to adhere. Place the brisket into a nonreactive container or a heavy-duty zip-top bag. If using a bag, press out as much air as possible and seal.

Refrigerate to cure

Refrigerate the brisket for 5–7 days to cure (5 days for approx. 4-lb brisket). Turn the brisket every 24 hours, redistributing any accumulating liquid so the meat cures evenly. The brisket will firm up and turn slightly darker.

After curing, remove the brisket from the container or bag. Rinse thoroughly under cold running water to remove excess cure from the surface. Pat the meat very dry with paper towels. Transfer to a rack on a sheet pan and refrigerate uncovered for at least 2 hours (or overnight) to form a tacky pellicle — this helps smoke adhesion.

In a bowl combine the remaining 1 tablespoon coarsely ground black pepper with the toasted crushed coriander, smoked paprika, and crushed red pepper flakes. Taste a pinch and adjust. Generously press this spice mixture onto all surfaces of the brisket, building an even, dense crust. Ensure the sides are well coated so the bark forms uniformly during smoking.

Preheat smoker

Prepare your smoker for indirect cooking and preheat to 225°F (107°C). Use hardwoods such as oak, cherry, or a mix with a little hickory for classic pastrami flavor.

Place the brisket fat-side up (or down, based on your smoker) on the grate away from direct heat. Insert a probe thermometer into the thickest part of the flat, avoiding contact with fat or bone.

Smoke until the internal temperature reaches about 190–195°F (88–91°C). This typically takes 5–7 hours for a 4-lb brisket at 225°F, but start checking earlier. You want a firm but yielding texture and a deep mahogany bark. Monitor the smoker to maintain a steady temperature and replenishing wood or charcoal as needed.

If the brisket is firm but not yet fork-tender at 190–195°F, transfer it to a roasting pan or heavy ovenproof pot. Add the broth, water, bay leaves and smashed garlic to the pan — the liquid should come up only about 1/4–1/3 of the way up the meat, not cover it. Cover tightly with foil or a lid.

Place in a 300°F (149°C) oven and braise until an instant-read thermometer in the meat reads 205–210°F (96–99°C) and the brisket is very tender (probe or fork slides in with little resistance). This can take 1–2 hours depending on size. Remove from oven and let rest in the covered pan for 30–60 minutes to redistribute juices.

Transfer the rested brisket to a cutting board. Trim away any excessively hard or burnt exterior if desired. Slice thinly across the grain into 1/16–1/8 inch slices for traditional pastrami. Cutting cold (after a short rest) makes for cleaner thin slices; if too warm, chilling for 20–30 minutes helps.

Serve warm on rye bread with mustard, or use for sandwiches, Reuben, or as an entrée. Leftover pastrami can be refrigerated for up to 5 days or frozen for longer storage.