Smoked Brisket Pastrami (New York Style) | Arteflame

Introduction

Walking into a classic New York deli is a sensory overload, but pulling your own homemade pastrami off the grill beats it every time. The aroma of toasted coriander and cracked black pepper mingling with wood smoke is enough to make your mouth water before you even slice it. There is nothing quite like that first bite of warm, hand-carved beef—tender, pink-hued, and encased in a dark, flavorful bark that evokes the best memories of the city.

Why This Recipe is Worth the Wait

While curing meat might sound intimidating, this recipe breaks it down into manageable steps that are surprisingly achievable on your Arteflame grill. It’s the ultimate labor of love. The process transforms a humble brisket into a gourmet masterpiece that brings the hustle of Manhattan right to your backyard. It’s perfect for weekend gatherings where you want to serve something truly spectacular that you can't buy at the store. The unique heat distribution of the grill helps set an incredible bark while keeping the inside juicy.

Mastering the Method

• Don't skip the soak: After the curing week, soaking the meat in fresh water is crucial to draw out excess salt; otherwise, the result may be unpalatable.
• The steam finish: Wrapping the brisket with a splash of liquid near the end of the cook is the secret to achieving that signature melt-in-your-mouth deli texture.
• Manage your smoke: Aim for thin, blue smoke rather than thick white clouds to avoid a bitter taste on the meat.

Easy Swaps

If a full packer brisket is too large or unavailable, you can substitute beef short ribs (plate ribs) for a rich, bone-in variation. For the rub, if you prefer a milder heat, you can reduce the black pepper and substitute it with a bit more smoked paprika.

Ingredients

The Meat

• 1 Whole Beef Brisket (Packer cut, 10-12 lbs), trimmed

The Curing Brine

• 1 gallon water
• 1 cup Kosher salt
• 1 cup brown sugar, packed
• 5 tsp Pink Curing Salt (Prague Powder #1)
• 1 tbsp pickling spice
• 5 cloves garlic, smashed
• 1 tbsp yellow mustard seeds

The Pastrami Rub

• 4 tbsp coarse black pepper (freshly ground is best)
• 4 tbsp coriander seeds, ground
• 1 tbsp mustard powder
• 1 tbsp brown sugar
• 1 tbsp paprika (smoked or sweet)
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

Step 1: The Curing Process

1. Combine the water, kosher salt, pink curing salt, brown sugar, pickling spices, garlic, and mustard seeds in a large pot. Bring to a boil to dissolve the salts and sugar, then let it cool completely.
2. Place the trimmed brisket in a large curing container or brining bag. Pour the cooled brine over the meat, ensuring it is fully submerged.
3. Refrigerate the brisket for 5 to 7 days. Flip the meat once daily to ensure even curing. This step is vital for the signature pink color and cured flavor.

Step 2: Desalinate and Season

1. Remove the brisket from the brine and rinse it thoroughly under cold water.
2. Soak the brisket in fresh cold water for about 1 hour to draw out excess salt, then pat it completely dry with paper towels.
3. Coat the brisket with a binder (yellow mustard or olive oil) if desired.
4. Mix all the dry rub ingredients together. Apply the rub liberally to the entire surface of the meat, pressing the coriander and pepper mixture into the flesh.

Step 3: Fire Up the Arteflame

1. Build a charcoal fire in the center of your Arteflame grill. Aim for a lower temperature zone for smoking, ideally maintaining an ambient temperature around 225°F to 250°F.
2. Add wood chunks (oak or cherry work beautifully for pastrami) to the coals to generate steady smoke.

Step 4: Smoke the Pastrami

1. Place the brisket on the grill grate over the fire (indirect heat). If you have a rotisserie attachment or riser, use it; otherwise, monitor the coals carefully to prevent direct burning.
2. Smoke the meat until the internal temperature reaches approximately 165°F. This usually takes about 4 to 6 hours depending on the brisket size and fire temperature. The bark should be dark and set.

Step 5: The Steam Finish

1. Once the bark is set, wrap the brisket tightly in heavy-duty aluminum foil or butcher paper. For a true deli texture, you can add a splash of water or beef broth inside the wrap to steam the meat.
2. Continue cooking on the grill (or finish in an oven if fuel is low) until the internal temperature reaches 203°F and the probe slides in like butter.
3. Remove from heat and let it rest for at least 1 hour before slicing against the grain.

Tips

The secret to world-class pastrami lies in patience and precision. Never skip the desalinating soak after the cure; if you do, the end result may be unpalatably salty. When it comes to the rub, the ratio of coriander to black pepper is what differentiates pastrami from standard BBQ brisket, so do not skimp on the coriander seeds—toasting them before grinding adds an extra layer of nutty complexity. Managing your fire on the Arteflame is also crucial; you want a clean, thin blue smoke rather than heavy white billowing smoke, which can taste acrid. Finally, if you have the time, let the rubbed meat sit in the fridge uncovered overnight before smoking. This helps form a "pellicle," a tacky surface that attracts smoke and helps the bark adhere better during the cooking process.

Variations

While beef brisket is the traditional king of pastrami, the curing and smoking technique works wonders on other cuts of meat. Experimenting with different proteins allows you to utilize the unique flavor profile of your rub and cure in new, exciting ways. Depending on dietary preferences or availability, you can easily adapt this recipe. Here are a few popular variations to try on your Arteflame:

• Turkey Pastrami: Use turkey breast instead of beef. Cure for only 24-48 hours and smoke until 160°F.
• Beef Short Ribs: Use plate ribs for a richer, fattier version known as "pastrami on the bone."
• Spicy Pastrami: Add chili flakes or cayenne powder to the dry rub for a distinct kick.
• Navel Pastrami: Use the navel cut of beef (the traditional cut for bacon) for an ultra-fatty, authentic old-school deli experience.

Best pairings

To truly honor your homemade pastrami, the accompaniments must be as classic and high-quality as the meat itself. The goal is to balance the rich, fatty, and salty profile of the beef with acidity and crunch. A classic "Reuben" or "Rachel" sandwich is the gold standard here. Start with thick slices of high-quality rye or pumpernickel bread, which holds up well against the juices. You absolutely need a sharp, spicy brown mustard or a homemade Russian dressing to cut through the richness. Add a generous pile of sauerkraut or creamy coleslaw for texture, and perhaps a slice of melted Swiss cheese. On the side, nothing beats a crisp, garlicky half-sour pickle and a side of potato salad. Beverage-wise, a crisp pilsner or a Dr. Brown’s Black Cherry soda is the traditional deli pairing.

Conclusion

Mastering the art of New York-style pastrami on your Arteflame grill is a testament to your dedication as a pitmaster. It is a long process, spanning days of curing and hours of smoking, but the moment you slice into that jiggly, crimson meat and smell the coriander and smoke, you will know it was worth every minute. This isn't just a recipe; it's a project that brings friends and family together over incredible food. Whether you stack it high on rye bread or eat it straight from the cutting board, this pastrami will likely ruin you for store-bought deli meat forever. Fire up the grill, trust the process, and enjoy a taste of the Big Apple right in your backyard.