Pastrami Recipe

Prepare brine/cure mixture

In a bowl, combine kosher salt, granulated sugar, and pink curing salt. Stir until homogeneous. Crush the garlic cloves lightly and add. Coarsely crush the whole black peppercorns and optional pink peppercorns or coriander and add to the mixture along with crumbled bay leaves. This is your dry cure.

Trim brisket

Trim excess fat from the brisket leaving about 1/4 inch of fat cap. Remove any very large connective tissue pockets so cure penetrates evenly.

Apply cure

Rub the dry cure evenly over all surfaces of the brisket, massaging into any crevices. Place brisket into a large zip-top or nonreactive container. Sprinkle any remaining cure on top.

Cure time

Seal the container or bag, pressing to remove air. Refrigerate for 5–7 days (roughly 1 day per pound), flipping the brisket once a day and redistributing any juices so the cure remains in contact with the meat. The meat will feel firmer as it cures.

Rinse and dry

After curing, remove the brisket and thoroughly rinse under cold running water to remove excess cure on the surface. Pat the meat dry with paper towels. Place on a rack in the refrigerator uncovered for 8–12 hours to develop a tacky pellicle (this helps smoke adhesion).

Toast and grind spices

In a dry skillet over medium heat, toast coriander seeds and whole peppercorns (if using whole) for 2–3 minutes until fragrant, shaking the pan. Allow to cool slightly, then coarsely grind to a coarse, gritty texture (not a fine powder). Combine coarsely ground pepper and coriander in a bowl with smoked paprika if using.

Apply mustard and rub

If using, lightly coat the exterior of the brisket with yellow mustard to help the spice rub adhere. Press the spice rub evenly all over the brisket so it forms a thick crust layer.

Preheat smoker

Preheat your smoker to maintain a steady 225°F (107°C). Add applewood or hickory chunks for flavor. Set up a drip pan of 1–2 cups water or beef broth underneath the brisket to keep the environment moist.

Smoke the brisket

Place the rubbed brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches about 165°F (74°C). This typically takes 4–6 hours depending on thickness and smoker consistency.

Wrap and finish

Once 165°F is reached and you have a nice dark bark, remove the brisket and tightly wrap it in heavy-duty aluminum foil or butcher paper with 1/2–1 cup of the water or beef broth added inside the wrap to create steam. Return to the smoker or a 250°F (121°C) oven.

Finish to tenderness

Continue cooking until the internal temperature reaches 203°F (95°C) or until a probe slides in with little resistance, usually another 2–4 hours. Total cook time often ranges 6–10 hours depending on size and smoker/oven performance.

Rest

Remove the wrapped pastrami and let it rest for at least 1 hour (2 hours is ideal) in a cooler or warm oven turned off — leave wrapped. Resting redistributes juices and makes slicing easier.

Steam (traditional finishing)

Before slicing, many delis steam pastrami to rehydrate the bark and further tenderize. To do this, set up a steamer basket over simmering water. Unwrap the pastrami and place it on the basket, cover, and steam for 45–60 minutes until warmed through and the crust feels tacky and tender. Alternatively, you can steam in the oven by placing the unwrapped pastrami in a covered pan with 1 cup hot water at 300°F (149°C) for 45 minutes.

Slice and serve

Using a sharp slicing knife, slice the pastrami thinly against the grain. Serve hot on rye with mustard or use in Reubens, sandwiches, or platters.