New York Deli Pastrami Rye

This classic New York deli pastrami on rye sandwich captures the authentic flavors of a beloved East Coast favorite. Layered with tender, smoky pastrami on hearty seeded rye bread and a kick of spicy brown mustard, it’s an impressive and satisfying meal perfect for game days or casual gatherings. The homemade brine and spice rub elevate this deli staple beyond anything store-bought, giving you rich, complex flavors and a beautiful crust on the meat.

I first tried making pastrami when craving an old deli favorite I couldn’t find nearby. Now my friends ask me to bring it to every party because it reminds them of a real New York deli experience.

Ingredients

• Beef brisket flat: the perfect cut that balances fat and meat for tenderness and flavor
• Water: as the brining base to infuse the brisket with spices and salt evenly
• Kosher salt and curing salt: kosher salt draws moisture while pink curing salt preserves color and prevents spoilage important for food safety and that signature pastrami pink
• Brown sugar: for sweetness that balances the salt and spices
• Black peppercorns, coriander seeds, and mustard seeds: whole for toasting and grinding fresh spice rub with intense aroma and flavor
• Garlic cloves: smashed to release pungent savory character that penetrates the meat
• Bay leaves and cinnamon stick: bring subtle warmth and complexity to the brine
• Crushed red pepper: gives just a hint of heat to keep things interesting
• Smoked paprika: in the rub adds deep smoky color and flavor without overpowering
• Garlic powder and cayenne pepper: for additional layers of spice
• Fresh seeded Jewish rye bread: for that iconic chewy texture with caraway seeds
• Spicy brown mustard: adds a lively tang to cut through the richness
• Dill pickles: as a crisp and vinegary side to refresh the palate

Instructions

Prepare the Brine:

In a large nonreactive container or stockpot combine water kosher salt brown sugar curing salt peppercorns coriander mustard seeds garlic bay leaves cinnamon stick and crushed red pepper. Stir thoroughly until salts and sugars dissolve completely and the spices are evenly distributed to ensure balanced flavoring.

Brine the Brisket:

Fully submerge the brisket flat into the brine making sure it is covered completely. Use a plate to weigh down if necessary to keep it fully immersed. Cover the container tightly and refrigerate for 5 to 7 days. Turn the brisket every day or two to guarantee even curing and flavor penetration throughout the meat.

Desalt and Prep for Rub:

Remove the brisket from the brine and discard the liquid. Rinse the meat thoroughly under cold water to remove excess salt and aromatics. Soak the brisket in fresh water for one hour replacing the water halfway through to further draw out salt and avoid oversalting. Pat the brisket dry carefully with paper towels to prepare for the spice rub.

Prepare the Pastrami Rub:

Toast black peppercorns coriander seeds and mustard seeds in a dry skillet over medium heat for about two to three minutes until aromatic but not burnt. Let cool briefly before grinding coarsely. Combine the toasted ground spices with smoked paprika garlic powder cayenne pepper and brown sugar to form the rub that will add bold flavor and color.

Coat and Rest:

Generously coat all sides of the dried brisket with the prepared rub pressing gently so the spice adheres evenly. Place the rubbed brisket uncovered in the refrigerator and let it rest for at least twelve hours or overnight. This resting time allows the flavors to fully penetrate the meat fibers.

Smoke the Pastrami:

Set up your smoker with oak cherry or hickory wood and preheat to 225 degrees Fahrenheit (107 degrees Celsius). Smoke the brisket fat-side up until the internal temperature reaches 190 degrees Fahrenheit (88 degrees Celsius) which typically takes between six and eight hours depending on thickness. Browning and smoke develop the signature pastrami crust. After smoking wrap the meat in foil or butcher paper and let it rest for one hour or chill overnight for easier thin slicing.

Assemble the Sandwiches:

Using a sharp knife or deli slicer slice the pastrami very thinly across the grain to maximize tenderness. Optionally warm the rye bread slices lightly on a griddle for added aroma and texture. Pile a generous amount of hot pastrami on four slices of rye spread spicy brown mustard on top then cap with the remaining bread slices. Serve with crisp dill pickles to balance the richness and complete the classic deli experience.

My favorite ingredient has to be the coriander seeds toasted fresh in the rub. Their warm citrusy notes perfectly complement the beef and add authentic deli flavor. This sandwich always brings back warm memories of bustling New York delis with their iconic smells and lively crowds.

Storage Tips

Wrap leftover pastrami tightly in butcher paper or foil and store in the fridge for up to five days. To freeze divide into portion-sized packages with plastic wrap then foil and freeze up to three months. Thaw in the refrigerator overnight before reheating gently to preserve tenderness.

Ingredient Substitutions

Try substituting turkey breast for beef brisket if you want a leaner version that remains flavorful but lighter. Replace brown sugar with maple sugar for a touch of woodsy sweetness. If you like more heat swap the spicy brown mustard for horseradish cream for extra zing and creaminess.

Serving Suggestions

Add Swiss cheese and sauerkraut for a Reuben-style twist. Pair the sandwich with potato chips coleslaw or a classic black-and-white cookie for a full deli meal experience at home. Toast your rye bread lightly with a bit of butter to enhance aroma and texture.

This homemade pastrami brings the taste of a New York deli right to your kitchen. Slice thin serve hot on rye with spicy brown mustard and dill pickles.

Your Recipe Questions Answered

→ How can I reduce saltiness in pastrami?

Soak the meat longer after brining, changing the water frequently to draw out excess salt. Thin slices also help balance salt distribution.

→ Why is my brisket tough after smoking?

Undercooking or insufficient resting often causes toughness. Smoke until 190°F internal temp and rest wrapped at least an hour to relax fibers.

→ Can pastrami be made without a smoker?

Yes, bake wrapped brisket low and slow, then finish under broiler for crust development. Smoke flavor will be milder but still delicious.

→ How do I get thin, classic deli slices?

Chill pastrami thoroughly after smoking to firm it, then use a long sharp knife or slicer to cut very thin slices.

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

Pat the meat slightly tacky before applying rub. A light layer of mustard or oil can improve spice adherence if needed.