New York Deli Pastrami Rye (Ready-to-Print Version)
Tender pastrami layered on fresh seeded rye with spicy mustard and dill pickles for a hearty deli-style lunch.
# What You’ll Need:
→ Brine
01 -
4.5 to 5 pounds whole beef brisket flat
02 -
16 cups water
03 -
1 cup kosher salt
04 -
0.5 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 -
0.5 teaspoon cayenne pepper
19 -
1 teaspoon brown sugar
→ Sandwich Assembly
20 -
8 slices fresh seeded Jewish rye bread
21 -
4 tablespoons spicy brown mustard
22 -
Dill pickles, for serving
# Step-by-Step Guide:
01 -
In a large nonreactive container, combine water, kosher salt, brown sugar, curing salt, peppercorns, coriander seeds, mustard seeds, smashed garlic, bay leaves, cinnamon stick, and crushed red pepper flakes. Stir until salts and sugars dissolve and ingredients are evenly mixed.
02 -
Fully submerge the brisket flat in the brine, weighing it down if necessary. Cover and refrigerate for 5 to 7 days, turning the brisket every 1 to 2 days for uniform curing.
03 -
Remove the brisket from the brine, discard the brine, and rinse the meat thoroughly under cold running water. Soak the brisket in fresh cold water for 1 hour, changing the 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 for 2 to 3 minutes until fragrant; allow to cool. Coarsely grind toasted spices, then combine with smoked paprika, garlic powder, cayenne pepper, and brown sugar.
05 -
Evenly press the spice rub onto all sides of the dried brisket. Place the coated brisket uncovered in the refrigerator and let rest at least 12 hours to develop flavor.
06 -
Prepare smoker with preferred wood such as oak, cherry, or hickory. Maintain temperature at 225°F. Smoke the brisket fat-side up until the internal temperature reaches 190°F, approximately 6 to 8 hours depending on thickness.
07 -
Wrap the smoked brisket in foil or butcher paper and let rest for at least 1 hour before slicing. Alternatively, chill overnight for thinner slicing.
08 -
Slice the pastrami thinly against the grain using a sharp knife or deli slicer. Optionally warm rye bread slices, then top 4 slices with hot pastrami and spread with spicy brown mustard. Cover with remaining bread slices and serve with dill pickles.
# Handy Tips:
01 -
Use a water tray in the smoker to maintain humidity and develop a thick, flavorful crust while preventing dryness.
02 -
For tender slices, chill the smoked meat overnight before slicing thinly against the grain.
03 -
Rotate the brisket daily during brining to ensure even flavor and curing.
04 -
A combination of cherry and hickory wood provides balanced, rich smoke aroma without overpowering the beef flavor.
05 -
If using bakery rye, lightly toast on a griddle with butter for enhanced aroma and texture.