Made-From-Scratch Pastrami Brisket recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Made-From-Scratch Pastrami Brisket

Serves 8-10
Made from scratch pastrami brisket is perfect for sandwiches. Learn how to make delicious pastrami brisket in a smoker with this step-by-step recipe.
  • 1 (3 1/2 to 4-pound) Certified Angus Beef ® brisket flat
  • 3 quarts water, divided
  • 3/4 cup packed brown sugar
  • 2/3 cup kosher salt
  • 1 tablespoon curing salt, Instacure #1 (also known as Prague powder or saltpeter)
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes
  • 1 cinnamon stick, crushed in pieces
  • 8 whole allspice berries
  • 3 bay leaves, hand crushed
  • 2 tablespoons ground black pepper
  1. In a large stockpot combine 1 1/2 quarts water, brown sugar, kosher salt, Instacure, coriander, mustard seeds, peppercorns, chili flakes, cinnamon, allspice and bay leaves. Bring to a boil to dissolve salt and sugar. Remove from heat. Add remaining 1 1/2 quarts of water in the form of ice and water to chill brine quickly. Cool to below 40°F.
  2. Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every 2 days.
  3. Prepare smoker to a low temperature (200 - 225°F) with wood like apple and hickory.
  4. Remove brisket from brine and rinse; discard brine. Season evenly on all sides with ground pepper.
  5. Smoke on low for 7 hours until brisket’s internal temperature reaches 150°F. Wrap pastrami with two large sheets of aluminum foil and continue cooking until internal temperature reaches 185°F, approximately 2 hours.
  6. Allow pastrami brisket to rest 30 minutes, remaining wrapped. Slice thinly against the grain to serve.

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