Description
Homemade Pastrami is a flavorful, smoky, and peppery cured beef brisket that’s seasoned with a bold spice rub and smoked or oven-cooked to tender perfection. Ideal for sandwiches or meat platters.
Ingredients
Units
Scale
- 1 (4-5 lb) beef brisket (flat cut preferred)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon pink curing salt (Prague Powder #1)
- 3 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon crushed red pepper (optional)
- Water, for brining
Instructions
- Prepare the brine: In a large pot, combine kosher salt, brown sugar, curing salt, and enough water to submerge the brisket. Stir until dissolved.
- Place the brisket in a large container or zip-top bag and cover with the brine. Refrigerate for 5-7 days, turning occasionally.
- After brining, remove the brisket, rinse thoroughly, and soak in fresh water for 1 hour to reduce saltiness. Pat dry with paper towels.
- Toast peppercorns, coriander, and mustard seeds in a dry skillet until fragrant. Cool, then grind coarsely and mix with paprika, garlic powder, onion powder, and crushed red pepper.
- Rub the spice mixture evenly over the brisket. Let sit uncovered in the fridge for 12-24 hours to develop flavor and a pellicle (dry surface).
- Smoke the brisket at 225°F (107°C) for 6-8 hours until it reaches an internal temperature of 195°F (90°C), or bake in a 250°F (120°C) oven covered for 3 hours, then uncovered for 2-3 more hours.
- Let the pastrami rest for 30 minutes, then slice thinly against the grain and serve warm or cold.
Notes
- Use a meat injector to speed up the brining process if short on time.
- Pastrami can be steamed before serving to restore moisture and tenderness.
- Great for sandwiches with rye bread, mustard, and pickles.
Nutrition
- Serving Size: 3 oz
- Calories: 250
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg