Pastrami Recipe

Prepare brine

In a large saucepan, combine 4 liters (or quarts) of water, kosher salt, brown sugar, pink curing salt, smashed garlic, whole peppercorns, mustard seeds, bay leaves, juniper berries and red pepper flakes. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool completely to room temperature, then chill in the refrigerator until cold (about 4 hours).

Brine the brisket

Place the whole brisket or navel in a large nonreactive container or heavy-duty zip-top bag. Pour the chilled brine over the meat so it is fully submerged (weigh meat down with a plate if necessary). Refrigerate for 5–7 days, turning the meat once a day to ensure even curing. For a 5 lb piece, 5 days is sufficient; up to 7 days for a thicker cut.

Rinse and dry

After curing time is complete, remove the beef from the brine. Rinse thoroughly under cold running water to remove excess salt and spices. Pat the meat dry with paper towels. Refrigerate uncovered on a rack for 4–6 hours or overnight to dry the surface (this helps the rub adhere).

Make the spice rub

Toast the coriander seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes). Coarsely grind the toasted coriander and combine with coarsely ground black pepper, smoked paprika, garlic powder and onion powder in a bowl. Mix well.

Apply mustard and rub

Spread a thin, even layer of Dijon or brown mustard over all surfaces of the dried brisket; the mustard acts as an adhesive for the spice crust but will not add a strong mustard flavor. Press the spice mixture onto every surface so you get a coarse, even crust. Be generous with pepper and coriander — traditional pastrami has a pronounced peppery crust.

Prepare smoker

Preheat your smoker to maintain a steady 225–250°F (107–121°C). If using a charcoal or pellet grill, set it up for indirect low-and-slow cooking. Add oak or cherry wood chips/chunks for smoke flavor. Place a water pan in the smoker and add about 1 cup of water to maintain moisture.

Smoke the pastrami

Place the rubbed brisket fat-side up on the smoker grate. Smoke until the internal temperature reaches 190–205°F (88–96°C), which typically takes 5–7 hours for a 5 lb piece, depending on smoker efficiency. Start checking temperature after 4 hours. The goal is a tender, sliceable texture where meat yields but is not falling apart like pulled brisket.

Wrap and rest (optional)

If the exterior crust is set but the internal temperature is rising slowly, you may wrap the pastrami in butcher paper or foil at about 170–180°F to help it finish without drying and to speed up cooking. Continue to cook until target internal temperature is reached. Once done, remove from smoker and let rest, wrapped, for 45–60 minutes to redistribute juices.

Steaming (traditional step)

For an authentic deli-style texture, finish by steaming the rested pastrami: place the smoked, rested brisket in a large steamer or on a rack over a pot of simmering water, cover tightly, and steam for 45–90 minutes until tender and warm throughout. This softens the bark and produces the silky sliceable texture associated with pastrami.

Slice and serve

Slice the pastrami very thinly across the grain using a sharp slicing knife or meat slicer. Serve warm on rye bread with Dijon or spicy brown mustard. Leftovers keep well refrigerated for up to 5 days and reheat well by steaming or slow warming in a covered pan with a splash of beef broth.