Step 1: Seven-Day Wet Brine (Cure)

Brine Ingredients
2 quarts water (divided)

½ cup kosher salt

¼ cup brown sugar

¼ cup pickling spice

Pink curing salt (Prague Powder #1) — follow package directions exactly

Handful of juniper berries

2 tablespoons black pepper

Instructions
In a pot, add 1 quart of water and bring to a low simmer.

Add:

Kosher salt, Brown sugar, Pickling spice, Pink curing salt, Juniper berries, Black pepper

Stir and simmer gently for 2-3 minutes, until dissolved and fragrant.

Remove from heat.

Add the remaining 1 quart of cold water to cool the brine.

Allow brine to cool completely before using.

Brining the Beef Chuck
Use a 3-4 pound beef chuck roast

Place roast into a food-safe bag or container

Pour cooled brine over the meat, ensuring full coverage

Seal and refrigerate for 7 days

Flip or massage once daily for even curing

Step 2: Rinse After Brining

After 7 days:

Remove chuck roast from brine

Rinse thoroughly under cool running water

Pat completely dry with paper towels

Step 3: Prepare Pastrami Rub

2 tablespoons whole black peppercorns (crushed)

2 tablespoons coarse ground black pepper

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

½ teaspoon whole mustard seeds

½ teaspoon mustard powder

Instructions
Mix all ingredients together

Crush slightly to create a coarse but even consistency

Step 4: Apply Mustard Binder and Rub

Lightly coat both sides of the chuck roast with yellow mustard

Apply the pastrami rub generously on all sides

Press firmly to ensure full coverage

Step 5: Prepare Smoker

Preheat smoker to 250-275°F

Use oak, cherry, or hickory wood if available

Once preheated:

Place chuck roast on the middle rack

Smoke undisturbed for 2 hours

Do not open the smoker during this stage.

Step 6: Add Moisture and Continue Smoking (New York Trick)

After 2 hours:

Spritz with:

Water, or

50/50 mix water and apple cider vinegar

Place a foil pan filled with warm water underneath the pastrami

This helps keep the meat moist and tender.

Continue smoking at 250-275°F

Spritz every hour

Step 7: Cook Until Tender

Smoke until:

Internal temperature reaches 200-205°F, OR

Meat is toothpick tender

Estimated total cooking time:

About 4 hours, but cook until tender, not strictly by time.

Step 8: Rest and Slice

Remove pastrami from smoker

Rest on cutting board for 10-15 minutes

Slice thin against the grain

Final Result
You’ll get authentic New York–style pastrami with:

Peppery, flavorful bark

Tender, juicy interior

Perfect texture for sandwiches

Serve on rye bread with mustard for the full deli experience.