📝 About This Recipe
This recipe transforms a humble beef brisket into a masterpiece of Jewish-American deli culture, blending the deep smoke of Central Texas with the aromatic spices of New York’s Lower East Side. By brining, crusting, and slow-smoking the meat before a final steam, you achieve a buttery texture and a peppery, coriander-forward bark that is truly world-class. It is a labor of love that rewards the patient cook with the most tender, flavorful beef imaginable.
🥗 Ingredients
The Meat
- 5-6 pounds Beef Brisket Flat (trimmed of excess fat but leaving a 1/4 inch fat cap)
The Brine
- 1 gallon Water
- 1 cup Kosher Salt
- 5 teaspoons Pink Curing Salt (Prague Powder #1) (essential for color and safety)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Honey
- 5 cloves Garlic (smashed)
- 2 tablespoons Pickling Spice (store-bought or homemade)
The Peppery Rub
- 4 tablespoons Black Peppercorns (coarsely cracked)
- 3 tablespoons Coriander Seeds (coarsely cracked)
- 1 tablespoon Brown Sugar
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Mustard Powder
👨🍳 Instructions
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1
Prepare the brine by combining water, kosher salt, pink curing salt, brown sugar, honey, garlic, and pickling spices in a large pot. Bring to a simmer until solids dissolve, then cool completely to room temperature and refrigerate until chilled.
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2
Place the brisket in a large non-reactive container or a heavy-duty brining 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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3
Cure the brisket in the refrigerator for 5 to 7 days, turning the meat once daily to ensure even penetration of the curing salts.
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4
After curing, remove the brisket from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt. Pat extremely dry with paper towels.
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5
Prepare the rub by coarsely grinding the peppercorns and coriander seeds—you want a rustic, cracked texture, not a fine powder. Mix with the remaining rub ingredients.
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6
Apply the rub generously to all sides of the brisket, pressing it firmly into the meat to create a thick crust. Let the meat sit at room temperature for 1 hour while you prepare the smoker.
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7
Preheat your smoker to 225°F (107°C) using oak, hickory, or cherry wood for a clean, classic smoke profile.
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8
Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches 160°F (71°C), which usually takes 6-8 hours depending on the thickness.
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9
Once the meat reaches 160°F and has a dark, mahogany 'bark,' remove it from the smoker. You can now either finish it immediately or let it cool and refrigerate it to slice and steam later.
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10
To finish the traditional way, set up a large steamer pot. Steam the whole smoked brisket over simmering water for 2-3 hours until the internal temperature reaches 200°F-203°F (93°C-95°C). This renders the remaining fat and creates the signature 'deli tender' texture.
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11
Remove the pastrami from the steamer and let it rest for at least 30 minutes. This is crucial for moisture retention.
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12
Slice the pastrami against the grain into 1/8-inch thick slices. Serve warm while the fat is still melty and translucent.
💡 Chef's Tips
Do not skip the pink curing salt; it provides the pink color and the distinct 'hammy' flavor of pastrami. If the meat is too salty after curing, soak it in fresh cold water for 2 hours before applying the rub. Use a spice grinder or a mortar and pestle for the peppercorns and coriander to ensure the pieces are large and crunchy. Always slice against the grain—look for the direction of the muscle fibers and cut perpendicular to them for maximum tenderness. If you don't have a steamer, you can wrap the brisket tightly in foil with a splash of water and finish it in a 275°F oven until tender.
🍽️ Serving Suggestions
Classic Reuben: Pile high on toasted rye bread with sauerkraut, Swiss cheese, and Russian dressing. NYC Deli Style: Serve warm on untoasted rye with a generous smear of spicy brown mustard and a side of half-sour pickles. Pastrami Breakfast Hash: Dice leftovers and fry with crispy potatoes, onions, and topped with poached eggs. Pair with a crisp, cold Pilsner or a traditional Dr. Brown’s Cel-Ray soda to cut through the richness. Serve as a platter with potato salad, coleslaw, and extra horseradish on the side.