Pastrami Recipe

Preparation Directions

1. 1

   Brine the Brisket

   In a large bowl, combine the brown sugar, black peppercorns, coriander seeds, garlic powder, onion powder, and smoked paprika. Add water and stir until the sugar is dissolved. Submerge the beef brisket in the brine, cover, and refrigerate for 5-7 days.

2. 2

   Smoke the Brisket

   Preheat your smoker to 225°F (107°C). Remove the brisket from the brine and rinse it under cold water. Pat it dry with paper towels. Place the brisket in the smoker and smoke for about 6-8 hours or until the internal temperature reaches 190°F (88°C).

3. 3

   Assemble the Pastrami

   Once smoked, let the brisket rest for at least 30 minutes. Slice the pastrami thinly against the grain. Spread stone-ground mustard and horseradish on slices of bread, layer with pastrami, and top with pepper jack cheese. Serve immediately.