Step 1: Make the Brine

• In a large pot, combine brine ingredients. Bring to a simmer, stirring until the salt and sugar fully dissolve. Remove from heat and let the brine cool completely. (This is critical — never add meat to a warm brine.)

Step 2: Cure the Brisket (5–7 Days)

• Place the brisket in a large food-safe container or brining bag. Pour the cooled brine over the meat, adding more cold water if needed to fully submerge it. Refrigerate for 5–7 days. Flip the brisket once per day to ensure even curing. This step is where the pastrami flavor and color develop.

Step 3: Rinse and Rest (24 Hours)

• After curing: Remove the brisket from the brine, Rinse thoroughly under cold water and pat dry. Place the brisket uncovered on a rack in the refrigerator for 24 hours. This helps to remove excess surface salt. Dry the exterior so the spice rub adheres better.

Step 4: Apply the Pastrami Spice Rub

• Mix together the spice rub ingredients and coat the brisket generously on all sides, pressing the spices into the meat. This crust is a defining feature of pastrami — don’t hold back.

Step 5: Smoke or Roast the Brisket

Option 1: Smoke (Traditional)

• Preheat smoker to 225–250°F. Smoke brisket until internal temp reaches 195–200°F. This can take 6–8 hours, depending on thickness

Option 2: Oven Roast

• Preheat oven to 275°F. Place brisket on a rack over a pan. Roast until internal temp reaches 195–200°F. At this stage, the meat should be tender but still holding together.

Step 6: Steam to Finish (Classic Pastrami Step)

• This is the secret deli step. Transfer the cooked brisket to a steamer basket or foil-wrapped rack. Steam gently for 1–2 hours, until fork-tender. Steaming softens the crust slightly and gives pastrami that iconic texture.

Step 7: Rest, Slice, and Serve

• Let the pastrami rest for at least 30 minutes before slicing. Slice against the grain as thin or thick as you like.