Guy Fieri's Primetime Pastrami How-To | Food Network

Cook along with Guy as he shows how to make tender, flavorful pastrami at home, starting with brined brisket and a spice rub!

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Primetime Pastrami
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 5 days 8 hr 30 min (includes brining and smoking times)
Active: 30 min
Yield: 10 to 12 servings

Ingredients

Pastrami Brine:

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice

Pastrami Rub:

1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic

Primetime Pastrami:

1 whole brisket, trimmed

Directions

For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.

For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.

For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.

Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.

After a minimum of 5 days, prepare a smoker for 225 degrees F.

Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

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Guy Fieri's Primetime Pastrami | Food Network

[jimchurch]

I just finished cooking this today. Turned out perfect. I did change the rub a bit. I only put in 1/3 cup salt. No it wasn't to salty as.some had said.
Thanks Guy, will be doing this again

[skgbbzo]

In my day we used to call people haters this Chef and his Network has helped so many people come to know all cultures of food 🥝 of every race so I would say until you know what you do not like do not watch it ❤❤❤❤❤

[sslocke]

Guy's outdoor kitchen is the stuff dreams are made of. I'd rather lose out on living space and have this setup

[Michael]

Hey Bud, hey Guy, good job (Love it) on the pastrami we did meet at the airport once at SFO, you and Hunter been going on a trip going to Germany. (me too) Munich and the next stop was Italy. You and me had lunch at the same restaurant at the airport. This was like 15 years ago. And you asked me where the best place is to eat in Munich. I said the Hofbrau house. I am Michael I have a German Bakery and Cafe in Downtown Vacaville we offer Breakfast and Lunch. You might remember me. Keep on doing what you are doing. is awesome. Many respect to you. and your family.

[Isovapor]

Guy’s outdoor kitchen is off the chain in flavortown! Cheers!!

[jamesdraper]

At 220-225F smoker you are not going to get to an internal temp of 220F in 8 hours. You might hit 170F.

[jasonp]

Wow. Great recipe! Brisket trimming needs a lot of work though!

[dustincunningham]

Am I the only person who thinks he trimmed his brisket like a savage? That's not at all how u trim a brisket

[leighbloom]

Lingers deli 7th and Alvarado, downtown Los angles ….. the best 😎

[phillombardi]

Thank you now that's GREAT keep it coming😎

[bigmaclu]

You know Katz's is the greatest deli on Earth!!! I live in NYC so thanks for giving them the shout out!!!

[krisp.]

That trim was really hard to watch... And then he added salt to the dry rub!? Sheesh

[jeromethiel]

My absolute favorite sandwich is a Reuben. And the meat is the main reason for that.

[bvoyelr]

Well shoot, now I'm going to have to try this.

[mmannion]

Shhhh... Guy! you're giving away all of the tricks! :)

[russellridge]

We have a warrant out for Guy here in Texas. That was brisket abuse, mutilation, and over salting.

[AlexAtkins]

Is this guy actually a chef? Looks like he's never trimmed a brisket before.

[DGerharts]

Cook to internal temp of 220f? 😂 oh Food Network

[cameronkiley]

How is that not overloaded with salt?? Every other pastrami video ive watched they don’t add salt to the rub and to rinse off excess salt after brining

[britney]

Would that be too salty with salt in the brine and salt in the dry rub?