Homemade Pastrami
Instructions
- 1
Trim the brisket, leaving about 1/4 inch of fat cap on one side
- 2
Mix kosher salt and sugar together for the cure. Rub all over the brisket, place in a sealed container, and refrigerate for 5-7 days, flipping daily
- 3
After curing, rinse the brisket thoroughly under cold water and pat dry
- 4
Coarsely grind the black peppercorns and coriander seeds using a spice grinder or mortar and pestle
- 5
Mix the ground pepper and coriander with garlic powder, paprika, mustard seeds, and brown sugar to create the pastrami rub
- 6
Coat the entire brisket generously with the spice rub, pressing it into the meat
- 7
If you have a smoker, smoke at 225°F (107°C) for 6-8 hours until internal temperature reaches 165°F (74°C). Otherwise, place on a rack in a roasting pan with 1 cup of water, cover tightly with foil, and bake at 275°F (135°C) for 3-4 hours
- 8
Once cooked, let rest for 30 minutes, then slice thinly against the grain for serving...
Chef's Note
"This homemade pastrami transforms humble brisket into deli-style perfection with a simple spice crust and slow cooking. Don't be intimidated by the process—the active work is minimal, and your patience will be rewarded with incredibly tender, flavorful meat that rivals any deli counter."
