New York Pastrami on Rye (Printer-Friendly)

Tender smoked pastrami on rye bread with tangy mustard and pickles delivers iconic, bold deli flavors.

# List of Ingredients:

→ Brine

01 - 1 whole beef brisket flat (4.5–5 lbs)
02 - 16 cups water
03 - 1 cup kosher salt
04 - ½ cup brown sugar
05 - 3 tablespoons curing salt (Prague Powder #1)
06 - 2 tablespoons black peppercorns
07 - 2 tablespoons whole coriander seeds
08 - 2 tablespoons whole mustard seeds
09 - 10 cloves garlic, smashed
10 - 4 bay leaves
11 - 1 cinnamon stick
12 - 1 teaspoon crushed red pepper flakes

→ Pastrami Rub

13 - 2 tablespoons black peppercorns
14 - 2 tablespoons whole coriander seeds
15 - 1 tablespoon whole mustard seeds
16 - 1 tablespoon smoked paprika
17 - 1 tablespoon garlic powder
18 - ½ teaspoon cayenne pepper
19 - 1 teaspoon brown sugar

→ Sandwich

20 - 8 slices fresh seeded Jewish rye bread
21 - 4 tablespoons spicy brown mustard
22 - Dill pickles, for serving

# Preparation Steps:

01 - Combine water, kosher salt, brown sugar, curing salt, peppercorns, coriander seeds, mustard seeds, smashed garlic, bay leaves, cinnamon stick, and crushed red pepper flakes in a large nonreactive container. Stir until salts and sugars dissolve and spices are evenly distributed.
02 - Fully submerge the brisket in the brine, using a plate to weigh it down if necessary. Cover tightly and refrigerate for 5 to 7 days, turning every 1 to 2 days for even curing.
03 - Remove brisket from brine and discard brine. Rinse meat thoroughly under cold water. Soak in fresh cold water for 1 hour, changing water halfway through. Pat dry completely with paper towels.
04 - Toast black peppercorns, coriander seeds, and mustard seeds in a dry skillet over medium heat until fragrant, about 2 to 3 minutes. Let cool, then coarsely grind. Mix with smoked paprika, garlic powder, cayenne pepper, and brown sugar.
05 - Press the spice rub evenly onto all sides of the dried brisket. Place uncovered in the refrigerator and let rest for at least 12 hours to allow flavors to develop.
06 - Preheat smoker to 225°F and add preferred wood (oak, cherry, or hickory). Smoke brisket fat-side up until internal temperature reaches 190°F, approximately 6 to 8 hours depending on brisket thickness.
07 - Remove smoked brisket and wrap in foil or butcher paper. Rest for at least 1 hour or chill overnight for easier slicing. Slice as thinly as possible against the grain.
08 - Optionally warm rye bread slices. Place sliced pastrami on 4 bread slices, spread with spicy brown mustard, and top with remaining bread slices. Serve with dill pickles.

# Additional Suggestions:

01 - Maintain a humid environment during smoking by placing a water tray inside the smoker to develop a thick, flavorful bark and prevent drying.
02 - For thin deli-style slices, chill the pastrami fully before slicing. If slices crumble, chill longer and rewarm gently as needed.
03 - Ensure brisket is fully submerged and rotated daily in the brine for uniform curing and flavor.
04 - Use fruitwoods such as cherry mixed with a small amount of hickory for balanced smoky aroma.
05 - Lightly toast rye bread with butter for improved aroma and texture if using bakery bread.

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