NY Style Pastrami

Image and recipe from Dr. Scott Lawrence

1 (3 to 5-pound) brisket


1 gallon water

6 ounces kosher salt

2 ounces Prague powder

2 ounces powdered dextrose

2.5 ounces  pickling spices


1/2 cup dark brown sugar

1/4 cup paprika (Sweet Hungarian Paprika if you can find it)

1 tablespoon fresh ground black pepper

1 tablespoon sea salt

1 tablespoon chili powder

1 tablespoon garlic powder

(I use McCormick California blend or granulated)

1 tablespoon granulated onion

(I have used McCormick california blend powder)

1 teaspoon ground cayenne pepper

1/2 tsp ginger

2 tablespoon raw sugar

Combine all ingredients together, using a wisk and transfer to an air tight container.


Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.

Brine 2 days in the refrigerator-make sure it is completely covered!

Remove the meat from the brine and rub the meat with the prepared rub (see above)

Place the meat in a smoker for 2 hours with your preferred wood chips (I have been using Oliver wood or Lemon wood.

Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminium foil. Place in the oven for 3 hours at 250 degrees F.

Remove from the oven, slice, and enjoy with rye bread and mustard.


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