Wagyu Pastrami Recipe

Prepare the Brisket

Trim excess fat from the Wagyu beef brisket and place it in a large resealable plastic bag or container.

Make the Cure

In a bowl, combine sea salt, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, sugar, and Instacure #1. Mix well.

Cure the Brisket

Rub the cure mixture all over the brisket, ensuring it is well coated. Seal the bag or container and refrigerate for 5-7 days, flipping the brisket every couple of days.

Rinse and Dry

After the curing period, rinse the brisket under cold water to remove excess salt. Pat dry with paper towels.

Smoke the Pastrami

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C).

Rest and Slice

Remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing. Serve with house stone ground mustard, house Dijon, and pickles.