New York Style Smoked Beef Pastrami
Beef brisket is cured in a robust spice brine, then coated in a pepper crust and hot smoked until buttery tender. The characteristic black crust of pepper and coriander gives this classic its unmistakable character. Ideal for sandwiches or as cold cuts.
Ingredients(for 1 kg)
Instructions
Wet Curing
5-7 daysDissolve NPS, brown sugar and bay leaves in 1 liter of water per kg of meat and bring to a boil. Allow to cool. Submerge the brisket completely in the brine, weigh it down and cure at 4 °C in the refrigerator. Turn daily.
Soaking and Drying
12-16 hoursRemove meat from brine and soak in cold water for 12 hours, changing the water twice to remove excess salt. Then pat thoroughly dry and allow to air-dry on a rack at room temperature for 2-4 hours.
Applying the Pepper Crust
15 minutesMix coarsely ground black pepper, coriander, garlic powder and mustard seeds thoroughly. Rub the dry brisket evenly and firmly with the spice mixture to form a compact crust.
Smoking
10-14 hoursSet smoker to 110-120 °C. Place brisket fat-side up on the grate and smoke with beech and oak. After 6 hours, wrap in butcher paper and continue cooking until internal temperature reaches 88-93 °C. Rest for at least 1 hour before slicing.
Pro Tip
Once the target core temperature is reached, wrap the pastrami tightly in butcher paper and rest it in a cooler for at least 1 hour – this allows the juices to redistribute evenly and the meat becomes even more tender.
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