Homemade Smoked Beef Pastrami with Peppery Rub
Beef Pastrami
Tender, smoky beef brisket cured and coated in a signature black pepper and coriander crust.
Nutrition (per serving)
There is something truly magical about the transformation of a humble beef brisket into a deeply flavored, melt-in-your-mouth pastrami. It’s a labor of love that takes time—curing for days in a spiced brine before being coated in a coarse, peppery rub and smoked until tender. This isn't just a sandwich meat; it's a testament to the beauty of slow-cooked tradition that fills your kitchen with the most incredible aroma.
While the process requires patience, the reward is a piece of meat that puts any deli counter to shame. The combination of the salty brine and the aromatic bark of toasted coriander and black pepper creates that iconic New York deli profile. Whether you're piling it high on rye bread with a smear of spicy mustard or eating it warm right off the cutting board, this pastrami is guaranteed to be a showstopper.
Ingredients
- Beef brisket (flat cut):5 lb
- Kosher salt:0.5 cup
- Prague Powder #1 (Pink Curing Salt):2 tsp
- Brown sugar:0.5 cup
- Pickling spice:0.25 cup
- Garlic cloves, smashed:4 pieces
- Whole black peppercorns:4 tbsp
- Whole coriander seeds:3 tbsp
- Mustard seeds:1 tsp
Instructions
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Prepare the brine by boiling 1 quart of water with kosher salt, pink salt, brown sugar, pickling spice, and garlic until dissolved. Add 2 quarts of ice water to cool it down completely.
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Place the brisket in a large container or heavy-duty sealable bag. Pour the cold brine over the meat, ensuring it is fully submerged. Refrigerate for 5 to 7 days, turning the meat daily.
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After curing, remove the brisket and rinse it thoroughly under cold water for several minutes to remove excess salt. Pat it very dry with paper towels.
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Toast the peppercorns, coriander seeds, and mustard seeds in a dry pan until fragrant, then coarsely grind them using a spice grinder or mortar and pestle.
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Coat the entire surface of the brisket generously with the spice rub, pressing it in firmly so it adheres well to the meat.
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Preheat your smoker to 225°F using oak or cherry wood. Smoke the brisket until the internal temperature reaches 160°F, which usually takes about 6 to 8 hours.
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Wrap the brisket in butcher paper or foil and continue cooking (or place in a steamer basket over boiling water) until it reaches an internal temperature of 200°F for maximum tenderness.
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Let the meat rest for at least 30 minutes before slicing very thinly against the grain for the perfect sandwich.
Tips & Notes
- Don't skip the rinse step after curing, or the meat will be far too salty to eat.
- For the best texture, use a sharp carving knife or a meat slicer to get those signature thin deli slices.
- Steaming the finished smoked meat for 1-2 hours is the secret to that fall-apart tender New York style texture.
