Pastrami is cured beef brisket coated in pepper and coriander, then smoked until tender. The easy path starts with a store-bought corned beef brisket, which is already cured. If you want to do it all yourself, there is a from-scratch cure option below.
The recipe
Ingredients
- Option A: 1 corned beef brisket, 4–5 lb, flat or point (already cured)
- Option B (cure from scratch): 1 fresh beef brisket flat, 5 lb
- Option B: 1 level tsp Prague Powder #1 (pink curing salt #1) for 5 lb of meat
- Option B: 3 tbsp Morton kosher salt (or 5 tbsp Diamond Crystal)
- Option B: 2 tbsp brown sugar
- Option B: 1 tbsp pickling spice, lightly crushed
- Rub: 3 tbsp coarse black pepper
- Rub: 2 tbsp coriander seed, coarsely crushed
- Rub: 1 tsp garlic powder
- Rub: 1 tsp onion powder
- Rub: 1 tsp smoked paprika
- Rub: 1 tsp brown sugar
- Smoking wood: oak, hickory or cherry (chunks, chips or pellets)
Steps
- Option A (corned beef): Throw away the spice packet. Soak the brisket in cold water in the fridge for 4–12 hours, changing the water once or twice, to pull out extra salt. Do not add any more curing salt to corned beef.
- Option B (cure from scratch): Mix the Prague Powder #1, kosher salt, brown sugar and pickling spice. Rub it evenly over every surface of the fresh brisket. Seal it in a zip-top bag and refrigerate at 34–40°F for 7–10 days, flipping the bag once a day. Rinse well and soak in cold water in the fridge for 1–2 hours.
- Pat the brisket dry. Mix the rub ingredients and press them firmly onto all sides.
- Set up your smoker for 250°F with oak, hickory or cherry. Wait for thin, clean smoke.
- Smoke the brisket until it reaches about 165°F inside and the bark is set, usually 4–5 hours.
- Wrap it tightly in foil or butcher paper and return it to the smoker. Cook until it reaches about 195–203°F and a probe slides in easily, 2–3 hours more.
- Rest it wrapped for at least 1 hour.
- Slice thin against the grain. For deli-style softness, steam the slices for 5–10 minutes before serving.
Curing safety
Corned beef from the store is already cured, so use it as-is after soaking. Never add more curing salt to it.
If you cure your own, use Prague Powder #1 (pink curing salt #1) only. Use 1 level teaspoon per 5 lb of meat, measured with a real measuring spoon. Never use Prague Powder #2 for pastrami; it is made for long, dry-aged sausages. Do not swap the cure for regular salt, and do not skip it. Keep the meat in the fridge at 34–40°F for the whole cure.
The cure is what makes pastrami pink. Do not use color to judge doneness. Use a thermometer.
Why this works
Brisket is safe to eat once it hits 145°F, but it is still tough. Taking it to about 195–203°F breaks down the connective tissue so it slices soft. Wrapping halfway through pushes it past the stall and keeps it juicy. The brisket stall guide explains why the temperature stops climbing for a while.
Best wood
Oak gives a clean, classic smoke. Hickory is stronger and pairs well with the bold pepper crust. Cherry adds color and a mild, sweet note.
How to tell it's done
Probe the thickest part. When it slides in with little push back, it is ready. A leave-in thermometer lets you track it without opening the lid.
Make ahead / storage
Pastrami is great made ahead. Chill it whole, then slice it cold, which gives thinner slices. Steam to reheat. It keeps 5–7 days in the fridge or up to 3 months frozen.
Variations
- Point cut. The point has more fat and is richer. It works just like the flat.
- Spicier crust. Add 1 tsp red pepper flakes or mustard seed to the rub.
- Fresh brisket instead. Skip the cure and you have smoked brisket. See our smoked brisket for beginners.
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