This is a pastrami-spiced brisket for people who love bold deli flavors but don’t want to turn dinner into a multi-day curing project. There’s plenty of black pepper and coriander for that classic pastrami crust but very little babysitting.
Everything happens in the oven. You rub the brisket, wrap it tightly, and let it cook low and slow until tender while you get on with your life. No smoker. No complicated steps. Just fall-apart oven-braised brisket.
The real trick is breaking it into two stages: roast it ahead of time, chill it completely, then reheat and broil right before serving. That final blast of high heat creates the dark, almost blackened crust and reactivates all those spices so they’re fragrant and punchy again.
This is a make-ahead brisket that helps you out by forcing you to plan ahead a little. Since it's already cooked and cooled, even after heating up a little you can still slice the brisket cleanly. Exactly what you want for holidays, dinner parties, or any time you’re feeding a crowd.
Pastrami Spiced Brisket
Ingredients
Pastrami Spice Rub
- 1 tablespoon black peppercorns
- 1 tablespoon ground black pepper
- 1 tablespoon coriander seeds
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon mustard seeds
- ½ teaspoon Diamond Crystal kosher salt
Brisket
- 1 3-pound brisket
- ¼ cup deli mustard
- Heavy-duty aluminum foil
- 1 tablespoon honey for finishing
Instructions
Make the Pastrami Spice Rub
- Using a spice grinder or mortar and pestle, crush the black peppercorns, coriander seeds, and mustard seeds until coarse.
- Transfer to a small bowl and mix with the ground black pepper, ground coriander, brown sugar, smoked paprika, garlic powder, and kosher salt.
Prepare the Brisket
- Pat the brisket dry. Using a sharp knife, score the fat cap in a shallow crosshatch pattern.
- Brush the brisket all over with the deli mustard, coating all sides evenly.
- Press the pastrami spice rub firmly into the brisket, making sure it’s fully and evenly coated.
Roast
- Wrap the brisket tightly in two layers of heavy-duty aluminum foil, sealing well so no liquid can escape.
- Place the wrapped brisket fat-side up on a baking sheet.
- Roast at 300°F for 4 hours.
Chill
- Carefully snip a small hole in the foil and drain off any excess rendered fat and liquid.
- Rewrap the brisket tightly and refrigerate until fully chilled, at least a few hours and up to 2 days.
Reheat & Finish
- Reheat the brisket, still wrapped in foil, at 325–350°F for about 30 minutes, until completely warmed through.
- Unwrap the brisket and brush the fat cap with the honey.
- Broil until deeply browned and blackened in spots.
- Rest briefly, then slice against the grain and serve.
- Make sure the brisket is fully heated before broiling so the exterior doesn’t burn before the inside is hot.
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