PASTRAMI SPICED BRISKET (OVEN ROASTED)

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 lb) brisket

  • ¼ cup deli mustard

  • Aluminum foil (heavy duty recommended)

  • 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 bowl and mix with the ground black pepper, ground coriander, brown sugar, smoked paprika, garlic powder, and salt.

• Prepare the Brisket

  • Pat the brisket dry. Using a sharp knife, score the fat cap in a shallow crosshatch pattern.

  • Brush the entire brisket with the deli mustard, coating all sides evenly.

  • Press the pastrami spice rub firmly into the brisket until fully coated.

• Roast

  • Wrap the brisket tightly in two layers of aluminum foil, ensuring there are no gaps where air can enter or liquid can escape.

  • Place the wrapped brisket fat-side up on a baking sheet.

  • Roast at 300°F for 4.5 hours.

• Chill

  • Carefully snip a small hole in the foil and drain off excess liquid and rendered fat.

  • 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 °F for about 30 minutes, until fully warmed through.

  • Unwrap and brush the fat cap with the honey.

  • Broil until deeply browned and blackened in spots.

    • Your oven may smoke a little so be prepared!

  • Rest briefly, then slice against the grain and serve.

    • Make sure the brisket is fully warmed before broiling to avoid burning the exterior before the inside is hot.

Make Ahead / Storage: The brisket can be cooked and chilled up to 2 days ahead.

Notes & Tips:
- if making a larger brisket add 30 minutes of roasting time per half pound of additional meat
- slice against the grain for serving for the most tender meat
- serve with traditional pastrami accompaniments like mustard, slaw, thousand island dressing, etc.