Recipes / Pork Brisket Pastrami

Pork Brisket Pastrami

Pork Brisket

Jun 07, 22

Pork Brisket Pastrami

Pork Brisket Pastrami

Cook Time: > 5 HRS
Print Recipe
Print Recipe


This week I cook up a pork brisket pastrami. The pork brisket is the same cut as the beef brisket, but from a pig (obviously). The smaller size allowed me to brine overnight and smoke to create pastrami perfection.


  • Pork brisket (trimmed as necessary)
For the brine:
  • Coriander seeds
  • Mustard seeds
  • Allspice berries
  • 1 star anise
  • Juniper berries (a few cloves)
  • Red chili flakes
  • Black peppercorns
  • Salt
  • Brown sugar
  • Bay leaves
  • Pink curing salt (Prague powder #1)
  • 1 cinnamon stick
  • Water (2 quarts, divided)
For the rub:
  • 16 mesh black pepper
  • Toasted coriander
  • Granulated garlic
  • Granulated mustard


Preparing the Brine:

-In a pan, toast coriander seeds, mustard seeds, allspice berries, star anise, juniper berries, red chili flakes, and black peppercorns until fragrant and slightly crackling.

-Transfer the toasted spices to a pot and add 2 quarts of water.

-Add salt, brown sugar, bay leaves, pink curing salt, and a cinnamon stick to the pot.

-Bring the mixture to a simmer, ensuring everything is dissolved and combined.

-Pour the brine into a deep hotel pan, and add the remaining 2 quarts of ice water. Whisk until the ice is melted.

-Optionally, strain some of the brine for injecting the pork brisket (injecting is optional).

-Submerge the pork brisket in the brine, cover the pan, and refrigerate overnight, allowing it to brine for 24 hours.

Preparing the Pork Brisket:

-Remove the pork brisket from the brine and give it a light rinse. Pat it dry with paper towels.

Making the Rub:

-In a bowl, combine 1 part 16 mesh black pepper, 1 part toasted coriander, 1/2 part granulated garlic, and 1/2 part granulated mustard.

-Apply the rub evenly and generously on all sides of the pork brisket.

Smoking the Pork Brisket:

-Fire up the smoker to around 275-300 degrees Fahrenheit (135-150 degrees Celsius) with the fat cap facing up.

-Place the seasoned pork brisket on the grill and smoke for several hours until the internal temperature reaches around 170 degrees Fahrenheit (77 degrees Celsius).

Wrapping and Finishing:

-Remove the pork brisket from the pit and add a touch of pork fat if desired.

-Wrap the brisket tightly in foil and return it to the pit until it reaches an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius).

-Once up to temp allow the wrapped brisket to rest for a while before slicing and serving.

-Enjoy your tender and flavorful smoked pork brisket!

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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