Katz Pastrami Rub Recipe

Yo, let me tell you how to whip up some bomb Katz’s Pastrami at home. You’ve got to try this recipe, trust me, it’s gonna take your taste buds on a wild ride! Let’s get into it, shall we?

Check It Out!

Feast your eyes on this mouth-watering image of Katz’s Pastrami that will have your cravings kicking in.

Ingredients

Here’s what you’ll need to gather for this killer pastrami:

5-7 lbs of whole beef brisket
1 cup kosher salt
1/4 cup black pepper, coarsely ground
1/4 cup coriander seeds, coarsely ground
2 tablespoons sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pink curing salt
Water (for brining)

Instructions

Now that you’ve got your ingredients ready, let’s break down the steps to create that pastrami magic:

First things first, get your brine together! In a big pot, mix the kosher salt, sugar, black pepper, coriander, paprika, garlic powder, onion powder, and pink curing salt.
Add water to the mix, making sure everything dissolves nicely. You want this brine to be on point.
Grab that brisket and submerge it in the brine. Make sure it’s all covered up and let it marinate in the fridge for about 5-7 days. Give it a flip every couple of days to keep things even.
Once the time is up, take the brisket out and rinse it under cold water to wash off that excess salt. Pat it dry with some paper towels.
Next up, you can apply additional black pepper and coriander to the outside if you’re feeling extra fancy.
Smoke that brisket on your grill or smoker at around 225°F for about 6-8 hours. You want it nice and tender.
Once it’s done, let it rest for a bit before slicing it up. You want to cut against the grain for that perfect bite.
Finally, pile that sumptuous pastrami onto some rye bread, maybe throw on some mustard, and dig in!

There you have it! A homemade Katz’s Pastrami that’s sure to impress your family and friends. It’s rich, it’s savory, and it’s just downright delicious. Now go on, get your ingredients, and make this happen!