New York Deli Pastrami on Rye

How to Make New York Deli Pastrami on Rye

1. Make the brine

   In a large pot, combine the water, kosher salt, brown sugar, and curing salt over medium heat.

   Stir until the salts and sugar dissolve completely, then turn off the heat.

   Add the peppercorns, coriander seeds, mustard seeds, garlic, bay leaves, cinnamon stick, and red pepper flakes.

   Let the brine cool to room temperature, then chill it in the fridge until very cold.

2. Cure the brisket in the brine

   Trim excess surface fat from the brisket, leaving a thin even cap for flavor.

   Place the brisket in a large nonreactive container or food-safe bucket.

   Pour the cold brine over the meat, making sure it is completely submerged.

   Use a plate or heavy zip-top bag filled with water to weigh the brisket under the brine.

   Cover and refrigerate for 5 to 7 days, turning the brisket once per day.

3. Rinse and dry the cured brisket

   Remove the brisket from the brine and discard the brine.

   Rinse the meat very well under cold running water to remove excess surface salt and spices.

   For a slightly less salty result, soak the brisket in fresh cold water for 30 minutes, then pat dry.

   Set the brisket on a wire rack over a sheet pan and refrigerate uncovered at least 8 hours or overnight.

4. Make the pastrami rub

   In a dry skillet over medium heat, toast the peppercorns, coriander seeds, and mustard seeds until fragrant.

   Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a coarse texture.

   In a small bowl, combine the ground spices with the smoked paprika, garlic powder, cayenne, and brown sugar.

5. Season and rest the brisket

   Remove the dried brisket from the fridge and let it sit at room temperature for about 30 minutes.

   Lightly rub the surface with a thin film of oil to help the spice rub stick.

   Press the pastrami rub all over the brisket, coating every side with a fairly thick crust.

   Place the rubbed brisket back on the rack and refrigerate uncovered for at least 4 hours or overnight.

6. Smoke the pastrami

   Preheat your smoker to 225°F using hickory, oak, or cherry wood for a classic deli style flavor.

   Place the brisket fat side up on the smoker grate, inserting a probe thermometer if you have one.

   Smoke until the internal temperature reaches 160°F to 165°F and the bark looks dark and set.

   This usually takes about 5 to 6 hours, depending on your smoker and brisket size.

7. Steam or braise until very tender

   Transfer the smoked brisket to a large roasting pan and add a shallow layer of hot water.

   Cover the pan tightly with foil to trap the steam.

   Cook in a 275°F oven until the internal temperature reaches 200°F to 203°F and the meat feels very tender.

   This step usually takes another 2 to 3 hours, depending on thickness.

   Let the pastrami rest, still covered, for 30 to 45 minutes before slicing.

8. Slice the pastrami

   Uncover the rested brisket and transfer it to a cutting board, reserving any juices in the pan.

   Identify the grain of the meat and turn the brisket so you can slice directly across it.

   Slice the pastrami very thin, about pencil thickness or thinner, for that classic deli texture.

   Keep slices covered with foil so they stay hot and moist while you build sandwiches.

9. Build the sandwiches

   Lay out the rye bread slices and spread one side of each slice with spicy brown mustard.

   Pile generous mounds of hot sliced pastrami on half the bread slices.

   Top with the remaining bread, mustard side down, and press gently to help everything hold together.

   Serve right away with dill pickles on the side, just like a New York deli.

   You will likely have extra pastrami, so keep more rye and mustard handy for second rounds.