In the heart of New York City, Katz’s Delicatessen has long been a cherished spot for many to indulge in a classic pastrami sandwich. The perfect combination of smoky, savory, and peppery flavors makes Katz’s pastrami legendary. So, why not bring a taste of this iconic deli right into your own kitchen with our Smoked Pastrami Recipe That’s Close To Katz’s? This homemade version will have you savoring every delicious bite with its tender, flavorful meat that’s perfect for sandwiches, salads, or simply enjoyed on its own.
Ingredients:
– 4 lbs beef brisket
– ¾ cup kosher salt
– ½ cup brown sugar
– 2 tbsp whole black peppercorns
– 1 tbsp coriander seeds
– 1 tbsp mustard seeds
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Hickory wood chips
Instructions:
1. Begin by preparing the brisket. Trim excess fat from the meat, ensuring a thin layer remains to keep the pastrami moist during smoking. Place the brisket in a large resealable bag or airtight container.
2. In a small bowl, combine the kosher salt and brown sugar to create the curing mixture. Thoroughly rub the mixture onto all sides of the brisket, ensuring it is evenly coated. Seal the bag or container and refrigerate for at least 5 days, allowing the brisket to cure.
3. After the curing process, remove the brisket from the refrigerator and rinse off the curing mixture under cold water. Pat the meat dry with paper towels and set aside.
4. Using a mortar and pestle or a spice grinder, crush the black peppercorns, coriander seeds, and mustard seeds to a coarse consistency. Mix in the smoked paprika, garlic powder, and onion powder to create the pastrami rub.
5. Apply the rub generously all over the brisket, covering the meat with the aromatic blend of spices. Ensure the meat is evenly coated for a flavorful outcome.
6. Preheat your smoker to 225°F (107°C) and add the hickory wood chips for that quintessential smoky flavor. Place the seasoned brisket on the smoker rack.
7. Allow the brisket to smoke for about 6-8 hours, or until the internal temperature reaches about 165°F (74°C). Keep a close eye on the meat, ensuring it cooks thoroughly and absorbs the smoky goodness.
8. Once the pastrami is beautifully smoked and cooked, carefully remove it from the smoker and let it rest for about 30 minutes before slicing. This resting period allows the flavors to settle and ensures juicy, tender slices of pastrami.
9. Slice the pastrami thinly across the grain for the best texture and serve it up in your favorite way—whether stacked high on rye bread with mustard, in a hearty salad, or simply enjoyed on its own for a flavorful treat.
10. Enjoy the delicious flavors of this homemade Smoked Pastrami Recipe That’s Close To Katz’s, a culinary delight that captures the essence of a classic deli favorite right in your own kitchen.
Whether you’re looking to impress your family and friends with a homemade deli classic or simply craving a taste of Katz’s in the comfort of your home, this recipe promises to deliver a mouthwatering experience that’s sure to please any pastrami lover. Gather your ingredients, fire up the smoker, and get ready to savor the delightful flavors of this iconic dish!
