Smoked Peppered Beef Pastrami With Coriander Crust

Quick Recipe Version (TL;DR)

• Yield: About 10–12 servings (thinly sliced, from 4 lb / 1.8 kg brisket flat)
• Prep Time: 45 minutes active (trimming, brining, rub)
• Cook Time: 8–10 hours (smoking + optional steaming)
• Total Time: 7–9 days (includes curing time, mostly hands-off)

Quick Ingredients

• 1 whole beef brisket flat, 4 lb (about 1.8 kg), trimmed
• 4 cups (950 ml) water, plus extra for soaking
• 1/4 cup (55 g) kosher salt
• 3 tbsp (40 g) brown sugar
• 1 tsp (5–6 g) pink curing salt #1 (Prague Powder #1)
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds
• 2 tsp mustard seeds
• 4 cloves garlic, smashed
• 2 tsp smoked paprika
• 1 tsp ground allspice (or 6 whole berries)
• 1 tsp dried thyme
• Wood chunks or chips (hickory, oak, or cherry)

Do This

• 1. Trim excess hard fat from the brisket, leaving about 1/4 inch (6 mm) fat cap.
• 2. Simmer water with kosher salt, curing salt, sugar, garlic, and spices; cool completely to make the brine.
• 3. Submerge brisket in brine, weigh it down, and cure in the fridge 5–7 days, flipping daily.
• 4. Rinse brisket, soak in fresh cold water 2–3 hours (changing water once), then pat dry and chill uncovered overnight.
• 5. Grind peppercorns and coriander seeds coarsely; mix with paprika and mustard seeds. Coat brisket on all sides.
• 6. Smoke at 225°F (107°C) for 6–8 hours until internal temp reaches 165–175°F (74–80°C), using a water pan.
• 7. Optional: Steam in a covered pan at 225°F (107°C) until 195–203°F (90–95°C), rest 30–60 minutes, then slice thin across the grain.

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Why You’ll Love This Recipe

• Delivers classic deli-style pastrami at home: deeply smoky, peppery, and incredibly aromatic.
• Uses a straightforward wet brine and low, slow smoke so it is very forgiving for first-time smokers.
• Thin, tender slices are perfect for sandwiches, charcuterie boards, or snacking straight off the cutting board.
• Mostly hands-off time: a few short prep sessions over a week yield a seriously impressive centerpiece.

Grocery List

• Produce: Garlic (4–6 cloves)
• Dairy: None required (optional: butter or cheese for serving on sandwiches)
• Pantry: Beef brisket flat, kosher salt, pink curing salt #1, brown sugar, black peppercorns, coriander seeds, mustard seeds, smoked paprika, allspice, dried thyme, bay leaves, vegetable oil (or neutral oil), wood chunks/chips for smoking, mustard and pickles for serving (optional), rye bread (optional)

Full Ingredients

For the Brisket

• 1 beef brisket flat, about 4 lb (1.8 kg), with a 1/4–1/2 inch (6–12 mm) fat cap

For the Pastrami Cure (Wet Brine)

• 4 cups (950 ml) water
• 1/4 cup (55 g) kosher salt (Diamond Crystal; if using Morton, reduce to 3 tbsp / 45 g)
• 1 tsp (5–6 g) pink curing salt #1 (Prague Powder #1; do not substitute regular salt)
• 3 tbsp (40 g) packed brown sugar (light or dark)
• 4 cloves garlic, smashed
• 2 tsp black peppercorns
• 2 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp dried thyme
• 1 tsp ground allspice OR 6 whole allspice berries
• 2 bay leaves
• Optional: 1 tsp smoked paprika for a touch of smokiness in the cure
• Ice cubes or cold water, as needed, to help cool the brine (about 1–2 cups / 240–480 ml)

For the Pepper-Coriander Crust

• 2 tbsp whole black peppercorns
• 2 tbsp whole coriander seeds
• 1 tsp mustard seeds (yellow or brown)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Optional: 1/2 tsp ground cayenne or chipotle powder for gentle heat

For Smoking & Finishing

• 1–2 tbsp neutral oil (such as canola or vegetable), for lightly coating the brisket
• Wood chunks or chips: hickory, oak, cherry, or a mix (enough for 6–8 hours of smoking)
• Water for the smoker’s water pan (helps keep the meat moist)
• Optional for steaming: 1–2 cups (240–480 ml) water or beef broth in a roasting pan

For Serving (Optional but Recommended)

• Rye bread, sliced
• Spicy brown mustard or deli mustard
• Pickles (dill or half-sours)
• Coleslaw or sauerkraut

Step-by-Step Instructions

Step 1: Trim the brisket and plan your timeline

Start by planning ahead: pastrami needs several days to cure plus smoking time. Count on at least 5–7 days for curing, plus 1–2 days for desalting, drying, and smoking.

Place the brisket flat on a cutting board, fat side up. Using a sharp knife, trim any hard, waxy fat, leaving about 1/4 inch (6 mm) of soft, even fat over most of the surface. Trim off any thin, scraggly edges that might dry out during smoking. Flip the brisket and remove large surface pockets of fat or silver skin on the meat side. Pat dry with paper towels and set aside in a non-reactive container (stainless steel, glass, or food-safe plastic) large enough to hold the brisket and brine.

Step 2: Make the curing brine

In a medium saucepan, combine 4 cups (950 ml) water, kosher salt, pink curing salt #1, brown sugar, garlic, peppercorns, coriander seeds, mustard seeds, thyme, allspice, and bay leaves. Bring just to a simmer over medium heat, stirring to dissolve the salts and sugar. Once dissolved and fragrant, remove from heat.

Add 1–2 cups (240–480 ml) ice cubes or very cold water to help cool the brine quickly. Stir and let sit until the brine reaches room temperature, then transfer to the refrigerator until thoroughly chilled (below 40°F / 4°C). Never pour warm brine over raw meat; the brine must be cold to keep the brisket in a safe temperature zone.

Step 3: Cure the brisket in the brine (5–7 days)

Place the trimmed brisket in your non-reactive container or a large, heavy-duty zip-top bag. Pour the completely chilled brine over the meat. The brisket should be fully submerged; if needed, weigh it down with a small plate or a zip-top bag filled with water. If using a bag, squeeze out as much air as possible before sealing.

Refrigerate for 5–7 days. Once per day, turn or flip the brisket so it cures evenly and redistributes the spices. For a 4 lb (1.8 kg) brisket, 6 days is a good average; lean towards 7 days if it is thicker than 2.5 inches (6 cm) in the center. By the end of curing, the meat will feel firmer to the touch and have a slightly rosy tone on the surface.

Step 4: Desalt and dry the brisket

After curing, remove the brisket from the brine and discard the brine. Rinse the brisket gently under cool running water to remove surface spices and excess salt. Place it in a large bowl or clean container and cover with fresh cold water. Refrigerate and soak for 2–3 hours, changing the water once halfway through. This desalting step helps prevent overly salty pastrami.

Remove the brisket from the water, pat it very dry with paper towels, and place it on a wire rack set over a baking sheet. Refrigerate uncovered for at least 8 hours or overnight. This drying time helps form a tacky surface (a “pellicle”) that allows smoke and the spice crust to adhere beautifully.

Step 5: Make and apply the pepper-coriander crust

In a spice grinder or mortar and pestle, coarsely grind the black peppercorns, coriander seeds, and mustard seeds. Aim for a chunky, cracked texture, not a fine powder. Transfer to a small bowl and stir in smoked paprika, garlic powder, onion powder, and cayenne or chipotle powder if using.

Remove the dried brisket from the refrigerator. Lightly rub all sides with a very thin film of neutral oil so the spices stick. Sprinkle the pepper-coriander mixture generously over every surface, pressing with your hands to form an even, thick crust. You should use nearly all of the rub. Let the coated brisket rest at room temperature for 30–45 minutes while you preheat the smoker; this takes off the chill and promotes more even cooking.

Step 6: Smoke low and slow

Preheat your smoker to 225°F (107°C). Set it up for indirect heat with a water pan filled with hot water to maintain moisture. Add your choice of wood: hickory and oak add strong, classic smoke; cherry contributes a gentle sweetness and deep color. Aim for clean, thin blue smoke, not thick white smoke.

Place the brisket on the smoker grate, fat side up. Close the lid and smoke at 225°F (107°C) for about 6–8 hours, or until the internal temperature reaches 165–175°F (74–80°C). Try to maintain a steady smoker temperature, opening the lid only when necessary. Add wood as needed to keep a consistent light smoke for at least the first 3–4 hours. The bark should be dark, firm, and fragrant, with a peppery aroma.

Step 7: Steam to deli tenderness and slice thin

At this stage, you can serve the pastrami, but for true deli-style tenderness, an additional steaming step is ideal. Preheat your oven to 225°F (107°C). Place the smoked brisket in a roasting pan on a rack. Pour 1–2 cups (240–480 ml) hot water or beef broth into the bottom of the pan, making sure the liquid does not touch the meat. Cover tightly with foil.

Steam in the oven for 1.5–2.5 hours, or until the internal temperature is between 195–203°F (90–95°C) and the brisket feels very tender when probed. Remove from the oven and let rest, still covered, for 30 minutes. For serving, slice against the grain into very thin slices (about 1/8 inch / 3 mm). If serving later, let the brisket cool fully, refrigerate, then reheat slices gently in a steamer or covered pan with a splash of water or broth.

Pro Tips

• Use the right curing salt: Only use pink curing salt #1 (Prague Powder #1), which is 6.25% sodium nitrite. Do not substitute Himalayan “pink” salt or table salt.
• Measure by weight when possible: If you have a scale, weigh your curing salt (about 2.5 g per kg of meat) for precision and safety.
• Do not rush the cure: Give the brisket at least 5 days; thicker pieces may need 7. The texture and flavor improve with proper time.
• Keep smoke clean and gentle: Thick white smoke can make the pastrami bitter. Aim for a steady, thin blue smoke, and do not overload the smoker with wood.
• Slice after cooling slightly: If you slice while piping hot, the juices can run out and the slices may shred. A short rest gives cleaner, more tender slices.

Variations

• Extra-peppery “black coat” pastrami: Double the black pepper in the crust and add 1 tsp coarse ground black pepper to the cure for an intensely peppery bark.
• Garlic-heavy pastrami: Add 2–3 extra cloves of garlic to the brine and 1 tsp garlic powder to the crust for bolder garlic notes.
• Oven-only method: If you do not have a smoker, roast at 250°F (120°C) on a rack over a water-filled pan with 1–2 tsp liquid smoke mixed into the water. Cook until 165–175°F (74–80°C), then proceed with the steaming step. Flavor will be different but still very good.

Storage & Make-Ahead

Smoked and steamed pastrami keeps very well, making it perfect for prepping ahead. Once fully cooked and cooled to room temperature, wrap the whole piece tightly in foil or butcher paper, then place in an airtight container or large zip-top bag. Refrigerate for up to 5 days. For longer storage, slice the pastrami, portion into small freezer bags, press out excess air, and freeze for up to 3 months. To reheat, steam slices gently over simmering water for 5–10 minutes, or cover and warm in a low oven with a splash of water or broth until just heated through. Avoid microwaving on high, which can toughen the meat and dry out the edges. Leftover pastrami is fantastic in sandwiches, omelets, hash, or on a charcuterie board with pickles and mustard.

Nutrition (per serving)

Approximate values per serving (about 4 oz / 113 g cooked pastrami): 290 calories; 21 g protein; 21 g fat; 2 g carbohydrates; 0 g fiber; 1 g sugar; 1050–1300 mg sodium (varies with desalting and curing time). These numbers are estimates and will vary based on the exact brisket fat content, cure strength, and how thin you slice the pastrami.