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Home Made Pastrami



  • 3 quarts Water
  • 1 quart ice to chill heated brine
  • 1/4 cup honey
  • 1 cup Sugar
  • 1/2 cup brown sugar
  • 2 Tbsp Pickling Spice
  • 1 Tbsp Coriander seeds
  • 1 Tbsp Mustard seeds
  • 5 cloves Minced Garlic
  • 1 cup Kosher salt
  • 1/4 cup Pink Curing Salt #1


  • 1/4 cup Ground Coriander
  • 2 Tbsp Kosher salt
  • 2 Tbsp Black pepper
  • 2 Tbsp Garlic powder
  • 3 Tbsp brown sugar
  • 2 Tbsp Paprika


  • Place all the brine ingredients in a pot and bring to boil.
  • After bring to a boil, take off fire and let to cool to room temperature.
  • Place brisket in the brine and keep in the refrigerator for 5 days. Flip the brisket every day.
  • Place the brisket in fresh cool water to remove excess salt. Let sit in the refrigerator overnight.
  • Pat dry the brisket. Mix all rub ingredients together. Rub a generous coating over the brisket.
  • Either place in a smoker or an oven at 300F. Cook until internal temperature of the brisket reaches 200F. Add a pan of water or flavored liquid in the oven to keep it moist.