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–+ servings

Katz-Style Pastrami

A classic New York deli-style pastrami, seasoned and smoked to perfection.
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings: 4 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Brisket
  • 5 pounds beef brisket preferably with a good fat cap
Brine
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon black peppercorns crushed
  • 1 tablespoon coriander seeds crushed
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cure #1 optional, for color and preservation
Rub
  • 2 tablespoons black pepper freshly cracked
  • 2 tablespoons coriander ground
Wood Chips
  • 2 cups hickory or applewood chips soaked in water for 30 minutes

Method
 

Brining the Brisket
  1. In a large mixing bowl, combine water, kosher salt, brown sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, and cure #1. Stir until dissolved.
  2. Submerge the brisket in the brine, cover, and refrigerate for 5-7 days, turning the brisket every couple of days.
Preparing the Pastrami
  1. After brining, remove the brisket from the brine and rinse it under cold water. Pat dry with paper towels.
  2. Mix black pepper and coriander for the rub. Coat the brisket evenly with the rub.
Smoking the Pastrami
  1. Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker.
  2. Place the brisket in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
Resting and Slicing
  1. Once done, remove the pastrami from the smoker and let it rest for at least 30 minutes before slicing.
  2. Slice thinly against the grain and serve on rye bread with mustard, if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 500mgSugar: 2gCalcium: 2mgIron: 15mg

Notes

For best results, use a meat slicer to achieve thin, deli-style slices.

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