Craft Smoky, Juicy Homemade Pastrami Sandwiches from Scratch

Prepare the Brine: In a large pot, combine water, pink curing salt, coarse kosher salt, brown sugar, crushed coriander seeds, crushed black peppercorns, crushed mustard seeds, bay leaves, and crushed garlic. Bring to a simmer over medium heat, stirring until salts and sugar are fully dissolved. Remove from heat and let the brine cool completely to room temperature, then refrigerate until thoroughly chilled.

Cure the Brisket: Submerge the beef brisket completely in the chilled brine in a non-reactive container. Use a plate or weight to keep the meat fully immersed. Cover the container and refrigerate for 5-7 days, flipping the brisket daily to ensure even curing.

Rinse and Dry: After curing, remove the brisket from the brine and rinse it thoroughly under cold running water for at least 15 minutes. This step is essential to remove excess salt. Pat the brisket completely dry with paper towels.

Apply Dry Rub: In a small bowl, mix together coarse black pepper, ground coriander, smoked paprika, and garlic powder. Generously coat the entire surface of the brisket with this dry rub, pressing it firmly to ensure it adheres well.

Smoke the Brisket: Preheat your smoker to a stable temperature of 225-250°F (107-121°C). Place the rubbed brisket directly on the smoker grates. Smoke for 6-8 hours, or until the internal temperature reaches approximately 150°F (65°C). Use wood chunks like oak, hickory, or cherry for best results.

Steam until Tender: Remove the smoked brisket from the smoker. Place it on a steaming rack in a large pot with about 1 inch of water or beef broth. Cover the pot tightly and steam the brisket until its internal temperature reaches 203°F (95°C) and the meat is fork-tender, usually taking 3-4 hours.

Rest and Slice: Once the pastrami is tender, remove it from the steamer and let it rest on a cutting board for at least 30-60 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful slice. Slice the pastrami against the grain as thinly as possible.

Assemble Sandwiches: Toast rye bread if desired. Spread generously with deli-style mustard. Pile high with the thinly sliced, warm pastrami and serve immediately with dill pickles on the side.