New York Pastrami on Rye (Printer-Friendly Version)

Tender pastrami on seeded rye with spicy mustard delivers bold, iconic New York deli flavors.

# What You'll Need:

→ Brine

01 - 1 whole beef brisket flat (4-5 lbs)
02 - 16 cups water (1 gallon)
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

# Steps to Follow:

01 - Combine water, kosher salt, brown sugar, curing salt, black 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 completely and aromatics are evenly incorporated.
02 - Submerge the brisket flat fully in the prepared brine, using a plate to weigh it down if necessary. Cover tightly and refrigerate for 5 to 7 days, turning the brisket every 1 to 2 days to ensure uniform curing.
03 - Remove brisket from brine, discard brine, rinse thoroughly under cold water to remove excess salt and spices. Submerge in fresh water and soak for 1 hour, changing the water halfway through to further reduce saltiness. Pat dry completely with paper towels.
04 - Toast black peppercorns, coriander seeds, and mustard seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool spices, then coarsely grind and mix with smoked paprika, garlic powder, cayenne pepper, and brown sugar.
05 - Evenly press the spice rub all over the dried brisket. Place uncovered in the refrigerator and rest for at least 12 hours to develop flavor.
06 - Preheat smoker to 225°F (107°C) using oak, cherry, or hickory wood. Smoke the brisket fat-side up until the internal temperature reaches 190°F (88°C), approximately 6 to 8 hours depending on thickness. Wrap in foil or butcher paper and rest for at least 1 hour before slicing.
07 - Slice the pastrami thinly against the grain using a sharp knife or slicer. Lightly toast rye bread if desired. Pile pastrami evenly onto 4 slices of bread, spread with spicy brown mustard, and top with remaining bread slices. Serve with dill pickles.

# Additional Tips:

01 - For a thick, flavorful crust, maintain humidity in the smoker by placing a water tray inside.
02 - Chill pastrami overnight before slicing for thinner, deli-style cuts if needed.
03 - Rotate brisket daily in the brine to ensure consistent curing.
04 - A mix of fruitwood and hickory smoke adds balanced complexity without overpowering beef flavors.
05 - Toast bakery rye bread with a little butter for enhanced aroma and texture.

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