📝 About This Recipe
Tracing its roots from Romanian Jewish immigrants to the iconic delis of New York City, this pastrami is the ultimate expression of patience and flavor. We transform a humble beef brisket through a week-long brine, a peppery coriander crust, and a low-and-slow hardwood smoke. The result is a succulent, ruby-red meat that balances salty, smoky, and spicy notes in every melt-in-your-mouth bite.
🥗 Ingredients
The Meat
- 5-6 pounds Beef Brisket (Whole packer or flat cut, trimmed of excess hard fat)
The Curing Brine
- 1 gallon Water (filtered)
- 1 cup Kosher Salt
- 4 teaspoons Pink Curing Salt #1 (Essential for color and safety; do not substitute with regular salt)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Honey
- 5 cloves Garlic (smashed)
- 2 tablespoons Pickling Spice (store-bought or homemade)
The Signature Rub
- 1/4 cup Black Peppercorns (coarsely cracked)
- 1/4 cup Coriander Seeds (coarsely cracked)
- 1 tablespoon Mustard Powder
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
👨🍳 Instructions
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1
In a large stockpot, combine the water, kosher salt, pink curing salt, brown sugar, honey, garlic, and pickling spices. Bring to a simmer over medium heat, stirring until the salts and sugars are fully dissolved.
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2
Remove the brine from the heat and let it cool to room temperature, then refrigerate until completely chilled (below 40°F/4°C).
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3
Place the trimmed brisket in a large, non-reactive container or a heavy-duty vacuum-seal bag. Pour the cold brine over the meat, ensuring it is fully submerged. Use a heavy plate to weigh it down if necessary.
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4
Cure the brisket in the refrigerator for 5 to 7 days, turning the meat once daily to ensure even penetration of the brine.
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5
After the curing period, remove the brisket from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
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6
Place the brisket in a container of fresh cold water and let it soak for 2 hours, changing the water once. This 'desalting' step is crucial for a balanced final flavor.
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7
Pat the brisket completely dry with paper towels. A dry surface is essential for the rub to adhere and for the formation of a good 'bark'.
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8
Prepare the rub by coarsely grinding the peppercorns and coriander seeds (a spice grinder or mortar and pestle works best—you want a coarse texture, not a powder). Mix with the remaining rub ingredients.
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9
Generously coat all sides of the brisket with the rub, pressing it firmly into the meat to create a thick crust.
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10
Preheat your smoker to 225°F (107°C) using oak, cherry, or maple wood. Place the brisket in the smoker, fat side up.
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11
Smoke the brisket until the internal temperature reaches 160°F (71°C), which usually takes about 6-8 hours. At this point, the meat will have a dark, beautiful crust.
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12
Remove the meat and wrap it tightly in butcher paper or heavy-duty aluminum foil. Return it to the smoker (or a 225°F oven) and continue cooking until the internal temperature reaches 200°F-203°F (93°C-95°C).
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13
The most important step: let the meat rest, still wrapped, in an insulated cooler or a turned-off oven for at least 2 hours. This allows the juices to redistribute.
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14
For the most authentic deli experience, steam the rested pastrami for 30 minutes before slicing, or simply slice it against the grain into 1/8-inch thick pieces while warm.
💡 Chef's Tips
Never skip the 2-hour freshwater soak after curing, or your pastrami will be aggressively salty. Use a coarse grind for the coriander and pepper; the texture of the crust is what defines a great pastrami. If you don't have a smoker, you can slow-roast the rubbed brisket in a 250°F oven, though you will miss the traditional smoky depth. Always slice against the grain to ensure the meat is tender rather than chewy. Pink Curing Salt #1 is mandatory for the classic red color and to prevent spoilage during the long brine.
🍽️ Serving Suggestions
Classic Reuben: Serve on toasted marble rye with sauerkraut, Swiss cheese, and Russian dressing. Traditional Deli Style: Piled high on warm rye bread with a generous smear of spicy brown mustard. Pastrami Breakfast Hash: Dice leftovers and sauté with crispy potatoes, onions, and topped with a poached egg. Pair with a crisp, cold Dill Pickle and a side of creamy coleslaw. Drink Pairing: A bold Dr. Brown’s Black Cherry Soda or a hoppy IPA to cut through the richness.