New York Deli Pastrami on Rye

How to Make New York Deli Pastrami on Rye

1. Trim and map the grain

   Trim the brisket flat of any hard exterior fat and silver skin, leaving a thin, even cap for moisture and flavor.

   Note the direction of the grain now and lightly score arrows on the fat side so you slice across it later for tender bites.

2. Mix and chill the brine

   In a large nonreactive pot, combine water, kosher salt, brown sugar, curing salt, black peppercorns, coriander seeds, mustard seeds, smashed garlic, bay leaves, cinnamon stick, and red pepper flakes.

   Bring just to a simmer to dissolve the salt and sugar, then cool completely and chill until fridge-cold.

   Use glass or stainless steel for your brine container to avoid off flavors and chemical leaching.

3. Cure the brisket 5 to 7 days

   Submerge the brisket fully in the cold brine, weigh it down with a plate if needed, and refrigerate 5 to 7 days.

   Flip the brisket once per day so it cures evenly and the aromatics kiss every side.

   Always follow your curing salt label guidance and do not exceed the recommended rate for your brand.

4. Desalt and test

   After curing, rinse the brisket under cold water, then soak in fresh cold water 30 to 60 minutes to temper the salt.

   Pat dry, slice a thin piece from an end, sear it in a pan, and taste to confirm salt balance, soaking a little longer if needed.

5. Make the pastrami rub

   Lightly toast the black peppercorns, coriander seeds, and mustard seeds in a dry pan until fragrant, then cool and coarsely grind.

   Stir in smoked paprika, garlic powder, cayenne, and brown sugar to form a punchy, coarse rub.

6. Dry, rub, and form a pellicle

   Thoroughly pat the brisket dry and coat all sides with the rub, pressing so it sticks but does not cake.

   Refrigerate uncovered on a rack 6 to 12 hours to air-dry the surface and build a tacky pellicle that holds smoke and bark.

7. Smoke low and slow

   Heat your smoker or grill to 225 F with steady, clean-burning smoke using oak, hickory, or fruit wood.

   Smoke the brisket fat-side up until it hits 150 to 160 F internal and the bark is set, about 4 to 6 hours depending on thickness.

   Keep the smoke clean and blue, and spritz with water if the surface looks dry, not to wash off the rub but to prevent scorching.

8. Steam to tenderness

   Transfer the smoked brisket to a rack set over a small amount of simmering water in a covered roasting pan or steamer setup and steam at 212 F until 195 to 203 F internal, about 2 to 3 hours, for that supple deli texture.

   Rest 30 to 45 minutes, still covered, so juices relax and redistribute.

9. Slice like a pro

   Separate any distinct muscles if needed and rotate pieces so you slice strictly across the grain.

   Use a long, sharp slicing knife for thin, even slices that almost drape over your finger.

10. Build the sandwiches

    Lay out 8 slices of fresh seeded Jewish rye.

    Brush or spread each slice with spicy brown mustard to taste.

    Pile on warm pastrami generously and cap with rye, then press lightly so the juices kiss the bread.

    Serve with cold dill pickles for that necessary crunch and brightness.