Description
Create delicious, deli-style pastrami at home with this recipe. Brined and smoked to perfection, it’s ideal for sandwiches, salads, or a hearty main course.
Ingredients
Scale
For the Brine:
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink curing salt (Prague Powder #1)
- 4 cups water
For the Pastrami:
- 3–4 lb beef brisket
- 1/4 cup cracked black pepper
- 1/4 cup ground coriander
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Brine:
- In a large bowl, combine kosher salt, sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and pink curing salt.
- Add the water and stir until the salt and sugar are fully dissolved.
- Brine the Beef:
- Place the beef brisket in a large, resealable plastic bag or a brining container.
- Pour the brine over the brisket, making sure it’s fully submerged. Seal the bag or cover the container.
- Refrigerate for 5-7 days, turning the meat daily.
- Prepare the Pastrami:
- After brining, remove the brisket and rinse it under cold water to remove excess brine.
- Pat the brisket dry with paper towels.
- In a small bowl, mix together cracked black pepper, ground coriander, paprika, garlic powder, and onion powder.
- Rub the spice mixture evenly over the brisket.
- Smoke the Pastrami:
- Preheat your smoker to 225°F (107°C) using your choice of wood chips (e.g., hickory or mesquite).
- Smoke the brisket for about 5-6 hours, or until it reaches an internal temperature of 190°F (88°C). The meat should be tender and have a rich, smoky flavor.
- Serve:
- Let the pastrami rest for 30 minutes before slicing.
- Serve on rye bread with mustard, pickles, and your favorite deli-style toppings.
Notes
Ensure you have a dedicated space for smoking or a suitable indoor smoker. Homemade pastrami can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
- Prep Time: 15 minutes
