Smoke House Pastrami Recipe

Make brine

In a large pot combine 2 liters of water, kosher salt, 1 cup brown sugar, pink curing salt, black peppercorns, mustard seeds, bay leaves, smashed garlic, juniper berries (if using), and thyme. Bring to a simmer, stirring until salts and sugar dissolve. Remove from heat and cool to room temperature.

Chill brine

Add 4 cups of ice to the brine to speed cooling. Transfer the cooled brine to a container large enough to hold the brisket (or refrigerate the brisket in the brining vessel).

Brine the brisket

Submerge the 4 lb brisket in the cooled brine, weighting it if necessary to keep it fully covered. Refrigerate for 5–7 days, turning once daily to ensure even cure.

Rinse and dry

After curing, remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt and spices. Pat dry with paper towels. Refrigerate uncovered on a rack for at least 12 hours to form a pellicle (dry tacky surface) for better smoke adhesion.

Prepare rub

Coarsely grind peppercorns and coriander seeds together if whole. In a bowl combine 1/2 cup coarsely ground black pepper, 1/4 cup coarsely ground coriander, 1 tablespoon smoked paprika, and 1 tablespoon brown sugar. Stir to combine.

Apply mustard and rub

Lightly coat the surface of the brisket with about 1/4 cup mustard to help the rub adhere. Press the spice rub evenly over all sides of the brisket, making a generous crust.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Use hardwoods like oak, hickory, or apple for a classic pastrami flavor.

Smoke the brisket

Place the rubbed brisket in the smoker fat-side up. Smoke until the internal temperature reaches about 190–200°F (88–93°C), roughly 5–7 hours for a 4 lb piece, depending on your smoker and temperature consistency. Monitor wood and temperature, replenishing wood as needed.

Steam finish (optional but traditional)

For tender slices, remove the smoked brisket and wrap tightly in foil with 1/2 cup beef broth or water. Place in a 325°F (163°C) oven or return to indirect heat until internal temp reaches 200–205°F (93–96°C) and meat is very tender, about 1–2 additional hours. Rest wrapped for 30–60 minutes.

Chill and slice

Chill the rested pastrami in the refrigerator until firm (at least 4 hours or overnight) — this makes thin slicing much easier. Using a sharp slicer or knife, slice as thin as possible against the grain.

Assemble sandwiches

Spread spicy brown mustard on one side of each slice of rye bread. Layer generous amounts of thinly sliced pastrami on 4 slices of bread (about 6–8 oz pastrami total per sandwich). Top with Swiss cheese and the remaining bread slices, mustard side down.

Toast/grill

Heat a skillet or griddle over medium heat and melt a little butter. Grill sandwiches, pressing gently, until bread is golden brown and cheese is melted, about 3–4 minutes per side. Alternatively, use a sandwich press.

Serve

Cut sandwiches in half if desired and serve immediately with pickles on the side.