Entree: United States – New York City – New York–Style Pastrami (Smoked Brisket)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 hrs

Additional 24 hrs

Total 33 hrs

Ingredients

- 1 beef brisket flat, approx. 5 lb (2.25 kg)
- 1 gallon (3.8 L) water (for brine)
- 1 cup (240 ml) kosher salt
- 3/4 cup (180 ml) brown sugar
- 2 tbsp (30 ml) Prague powder #1 (sodium nitrite) OR 1 tsp (5 g) pink curing salt (if using) — follow safety instructions
- 1/2 cup (120 ml) pickling spice
- 6 cloves garlic, crushed
- 1/4 cup (60 ml) coarse black peppercorns, cracked
- 1/4 cup (60 ml) coriander seeds, cracked
- 2 tbsp (30 ml) mustard seeds (optional)
- Wood chips for smoking (cherry or hickory)
- 1/4 cup (60 ml) yellow mustard (for finishing rub)

Instructions

1. Make brine: combine water, kosher salt, brown sugar, pickling spice, and Prague powder (if using) in a nonreactive container; stir until dissolved and cool completely.
2. Submerge brisket flat in the brine, weigh down to keep it submerged, and refrigerate for 5–7 days (turn every other day) for even curing.
3. Remove brisket from brine, rinse thoroughly under cold water, and pat dry; let air-dry in refrigerator uncovered for several hours to form pellicle.
4. Coat brisket with a thin layer of mustard, then press cracked black peppercorns and cracked coriander evenly over all surfaces.
5. Preheat smoker to 225°F (107°C) with cherry or hickory wood and smoke the brisket until internal temperature reaches 165°F (74°C), developing a deep spice crust—about 5–7 hours.
6. Wrap tightly in foil and steam or steam in a covered pan at 225–250°F (107–121°C) until probe-tender and internal temperature reaches about 203°F (95°C), another 2–4 hours.
7. Cool slightly, slice thinly across the grain and serve hot on rye with mustard, or refrigerate and re-steam slices when serving.