Pastrami is corned beef that has been coated in coriander and black pepper and hot-smoked. After cooking in the smoker, the meat will lose a significant amount of moisture, which is why the salt level needs to be adjusted. We prefer to use the rich, marbled point muscle of the brisket for pastrami, but the flat will work well, too. Please read About Curing Meat.

Pastrami is more versatile than many would imagine. If it is especially well marbled, it can be cooked like bacon and served with breakfast. Chef Danny Bowien uses diced, pan-fried pastrami instead of ground pork to make Sichuan-Style Dry-Fried Beans. Pastrami is also an excellent stand-in for the cubed prosciutto called for in Utica Greens.

Prepare using only 1 ½ cups Diamond kosher salt or ⅔ cup plus 1 tablespoon pickling salt or fine sea salt (200g):

After the meat has cured, discard the brine, rinse well, and dry the surface of the meat. Coarsely grind or pound until cracked:

Sprinkle this mixture all over the brisket, pressing it into the surface. Transfer to a rack set over a rimmed baking sheet and refrigerate uncovered overnight.

Use the meat to prepare:

Let cool and store refrigerated for up to 7 days.

To reheat for sandwiches, slice the pastrami across the grain, add to a skillet, and cover the bottom of the pan with ¼ inch water. Cover, place over medium heat, and simmer until the pastrami slices are heated through. Serve on toasted rye with plenty of spicy brown mustard, or in a Reuben Sandwich.