New York Pastrami on Rye

This traditional New York deli pastrami on rye sandwich brings a taste of classic deli culture right to your kitchen. Made from a lovingly brined and smoked beef brisket layered high on fresh seeded rye bread with a generous spread of spicy brown mustard and crisp dill pickles, this recipe captures the bold, smoky flavors that have made pastrami a beloved staple at gatherings like Super Bowl parties and tailgates. The process requires patience, but the results are richly rewarding for any sandwich lover.

I first made this recipe for a family reunion and ended up sharing slices with neighbors—it was an instant hit and everyone asked for seconds the next day.

Ingredients

• Beef brisket flat: four to five pounds is the star cut for its perfect balance of fat and tenderness for pastrami
• Kosher salt: helps cure the meat gently and evenly—use coarse salt for best results
• Brown sugar: adds subtle sweetness that balances the savory cure and spices
• Curing salt: is essential for color and safety—look for Prague Powder #1 or InstaCure #1 usually dyed pink to avoid confusion with table salt
• Black peppercorns and whole coriander seeds: provide the classic peppery, lemony aroma to pastrami
• Whole mustard seeds: add a mild pungency toast them to bring out more flavor
• Cloves of smashed garlic: bring a mellow yet fragrant depth
• Bay leaves and cinnamon stick: add warmth and complexity to the brine
• Crushed red pepper: gives a subtle heat to lift the flavor profile
• Smoked paprika: lends a smoky, rich undertone in the rub
• Garlic powder, cayenne pepper, and brown sugar: in the rub round out the spice blend with warmth, sweetness, and a little kick
• Fresh seeded Jewish rye bread: offers the characteristic dense texture and caraway flavor needed for an authentic deli sandwich
• Spicy brown mustard: cuts through the richness with tang and heat
• Dill pickles: add crispness and a bright contrast on the side

Instructions

Prepare the Brine:

In a large nonreactive container or stockpot combine water kosher salt brown sugar curing salt black peppercorns coriander seeds mustard seeds smashed garlic cloves bay leaves a cinnamon stick and crushed red pepper flakes. Stir or whisk carefully until all salt and sugar dissolve and aromatic spices distribute evenly through the liquid.

Brine the Brisket:

Fully submerge the brisket flat in the brine making sure it is weighed down with a plate or similar item so it does not float. Cover tightly then refrigerate for five to seven days. Turn the brisket gently every day or two to encourage even curing and flavor absorption throughout the meat.

Desalt and Prep for Rub:

Once the curing period is complete remove the brisket from the brine discard the liquid rinse the meat thoroughly under cold running water to wash off excess salt and spices. Place the brisket in fresh cold water for about one hour changing the water halfway through to further remove saltiness. Finally pat the brisket very dry with paper towels to prepare for seasoning.

Prepare the Pastrami Rub:

Using a dry skillet toast the whole black peppercorns coriander seeds and mustard seeds over medium heat until fragrant two to three minutes. Allow them to cool then coarsely grind with a spice grinder or mortar and pestle. Combine the ground spices with smoked paprika garlic powder cayenne pepper and brown sugar creating a balanced smoky savory rub.

Coat and Rest:

Rub the dried brisket all over with the spice mixture gently pressing to adhere the mixture fully. Place the spiced brisket uncovered on a rack or plate inside the refrigerator and let it rest for at least twelve hours or overnight letting those intense flavors penetrate deep into the meat.

Smoke the Pastrami:

Set up your smoker using wood such as oak cherry or hickory which complements the beef without overpowering it. Bring the smoker temperature to about 225 degrees Fahrenheit or 107 degrees Celsius. Place the brisket fatside up on the rack and smoke slowly until the internal temperature reaches 190 degrees Fahrenheit or 88 degrees Celsius which can take six to eight hours depending on thickness.

Rest the Meat:

After smoking remove the brisket and wrap tightly in aluminum foil or butcher paper. Let it rest for at least one hour to allow the juices to redistribute. For even easier slicing chill the wrapped pastrami overnight in the refrigerator.

Assemble the Sandwiches:

Using a very sharp knife or deli slicer cut the pastrami into thin slices cutting across the grain for tenderness. Lightly warm the rye bread slices if preferred then pile thick layers of hot pastrami on half the slices. Spread a generous amount of spicy brown mustard over the meat and top with the remaining bread slices. Serve alongside crisp dill pickles for the full authentic New York deli experience.

My favorite ingredient has to be the combination of toasted coriander and black peppercorns. Toasting these spices brings a bright and fragrant punch that really defines the pastrami's bold character. I remember serving these sandwiches at a family football game day and seeing everyone’s faces light up with that perfect balance of smoky, spicy, and tangy flavors.

Storage Tips

Wrap leftover pastrami tightly in foil or plastic wrap and refrigerate for up to four days. It also freezes well if you slice it first then separate portions with parchment paper before freezing to prevent sticking. Thaw overnight in the fridge and reheat gently to avoid drying out.

Ingredient Substitutions

Try turkey breast instead of beef brisket for a leaner take that still carries that smoky spice punch. You can swap brown sugar for maple sugar for an intriguing subtly woodsy sweetness. Instead of spicy brown mustard try horseradish cream for an extra kick that adds a creamy texture.

Serving Suggestions

Add Swiss cheese and sauerkraut on the rye bread for a Reubeninspired twist. Serve with coleslaw or classic deli potato chips for a complete nostalgiafilled meal. Black and white cookies make a perfect sweet finish.

This pastrami delivers rich smoky deli flavor perfect for gatherings. Slice thin and serve warm with mustard and pickles.

Common Questions About Recipes

→ How can I reduce saltiness in pastrami?

Soak the pastrami for 2-3 hours after brining, changing the water several times to draw out excess salt. Thinly slicing helps distribute saltiness evenly.

→ What causes tough brisket after smoking?

Toughness typically results from undercooking or insufficient resting. Smoke until the internal temperature reaches 190°F and rest wrapped for at least 1 hour to relax the meat fibers.

→ Is a smoker necessary for pastrami preparation?

No, you can bake the rubbed brisket low and slow in the oven, finishing briefly under a broiler for crust development, though smoke flavor will be lighter.

→ How do I achieve deli-style thin slices at home?

Chill the smoked pastrami until cold to firm it up, then slice thinly with a long sharp knife or a meat slicer for the best deli-style texture.

→ Why isn’t the rub sticking evenly to my brisket?

Ensure the brisket surface is slightly tacky by patting dry but not completely dry. Applying a thin layer of mustard or oil before the rub can help spices adhere better.