Pastrami That's Damned Good

Pastrami That's Damned Good

4 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

This is much better than the deli version.


-- The Brisket --
1 cup Morton Tenderquick
4 cups water
1 cup ice; to bring the water temp down
2 tablespoons pickling spice
6 cloves garlic; mashed up
1 10-pound beef brisket flat; (up to 11 pounds)
-- Rub for Smoking --
1/2 cup coriander seeds
1/4 cup Cracked black pepper
2 tablespoons Garlic powder

Original recipe makes 24



Mix all above until it''s in solution, then soak a 10-11 lb brisket flat in it, in the refrigerator for 72 hours, stirring or flipping the brisket occasionally.

NOTE: You can start with a corned beef brisket and skip the initial steps if you want to shorten the process.

Remove the brisket, wash the spices and stuff off, then soak it fresh, cold water, in a food-grade bucket (get one in the bakery department of your grocery store for free - they get fudge icing in them) for 2-3 days, changing the water at least 3 times. Remember to keep the water cold (below 40F) by adding ice or placing it in the refrigerator.

NOTE: I found you can move this along by injecting ice water into the meat just as you would for brining. About a day with several changes of water worked for me.

Remove, pat dry, sprinkle liberally with a mix of 2/3 cracked coriander seeds, 1/3 cracked black pepper and a couple of tbs. of garlic powder.

Cook at 250 in some oak smoke for about 11 hours, until it passes the fork test.

Smoking it to an internal temp of 175-180F passes Jack's fork test.

Recipe by Jack Curry who freely shared his experience and knowledge on Alt.Food.Barbecue.

Jack has gone from us but is not forgotten.


I used a corned beef brisket that I got on sale instead of brining my own.

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Calories Per Serving: 566 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I loved this a lot! I rubbed the brisket down with dijon mustard before I put on the dry rub, I like the wine in the mustard for cooking. Then I smoked for 3 hours, wrapped in foil for 2 1/2 hours then took it out, wrapped it all in a towel then let stand for an hour. It's AMAZING..!!!!!
mattachu 5y ago

i followed a differing recipe and it came out amazing. here are links and photos of my adventure in pastrami-ing.
compreal 7y ago

I used a corned beef brisket that I got on sale instead of brining my own.
promfh 9y ago

[I made edits to this recipe.]
promfh 9y ago

I used a corned beef brisket that I got on sale instead of brining my own. [I posted this recipe.]
promfh 10y ago

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