Pastrami, Whole Brisket Recipe

Prepare cure

In a bowl, whisk together kosher salt, pink curing salt, and granulated sugar. Add 2 cups of lukewarm water and stir until salts and sugar are mostly dissolved to make a wet cure (brine). Cool the brine to refrigerator temperature (below 40°F / 4°C) before using.

Trim and weigh

Trim excessive silver skin and very thick hard fat from the brisket, leaving about 1/4 inch of fat on the surface to protect meat during cure and smoking. Weigh the brisket (recipe assumes ~6 lb).

Brine the brisket

Place the brisket in a nonreactive container or large zip-top bag. Pour the cooled brine over the brisket, making sure it is fully submerged. If using a bag, remove air and seal. Refrigerate for 5–7 days (approximately 24 hours per pound) turning the brisket once per day to ensure even curing.

Rinse and dry

After curing time, remove brisket from brine and rinse thoroughly under cold running water to remove excess surface salt. Pat dry with paper towels. Place on a rack and refrigerate, uncovered, for 4–12 hours to form a tacky pellicle (this helps smoke adhesion).

Toast and grind spices

In a dry skillet over medium heat, toast coriander seeds for 2–3 minutes until fragrant, then remove and let cool. Coarsely grind the toasted coriander and combine with the coarsely ground black pepper in a bowl. Add garlic powder, onion powder, smoked paprika, crushed red pepper, and dry mustard; mix thoroughly.

Apply seasoning

Generously press the pepper-coriander mixture into all surfaces of the brisket so it forms an even crust. Make sure corners and edges are well coated. Let the seasoned brisket rest at cool room temperature while you prepare your smoker (about 30–45 minutes).

Preheat smoker

Preheat your smoker to a stable 225°F (107°C). Use hardwoods such as oak, cherry, or a mix of hickory for a balanced smoke flavor.

Smoke the brisket

Place the brisket fat-side up on the smoker grates, fat toward the heat source if using indirect heat. Smoke until the internal temperature reaches 165°F (74°C). This typically takes 5–7 hours depending on thickness and smoker. Maintain steady temperature and add wood as needed.

Wrap (Texas crutch) and continue

When the brisket hits ~165°F and has developed a good bark, wrap it tightly in heavy-duty aluminum foil or butcher paper with 2 cups beef broth and 1/4 cup apple cider vinegar and 2 tbs brown sugar added if you want a moist, slightly sweet finish. Return to smoker and continue cooking until internal temperature reaches 200–203°F (93–95°C), about another 2–4 hours.

Check for tenderness

Begin checking for tenderness once the brisket reaches 200°F: probe with an instant-read thermometer or skewer — it should slide in like warm butter with little resistance. If it’s not tender, continue cooking and check every 20–30 minutes.

Rest the brisket

Remove the wrapped brisket from the smoker and place it in a cooler or insulated container. Let it rest, still wrapped, for at least 1–2 hours. This re-distributes juices and firms the bark.

Unwrap and slice

Unwrap the brisket and drain any accumulated juices into a pan (reserve for serving if desired). Trim excess fat and separate the flat from the point if you prefer. Slice the flat against the grain into 1/8–1/4 inch thick slices. Chop or pull the point for brisket-style pastrami bites or thicker slices.

Serve

Serve warm on rye bread with mustard, or as desired. Reheat gently in a steamer or covered in foil with a splash of reserved juices or broth to avoid drying.