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
Level: Intermediate
Total: 5 days 8 hr 30 min (includes brining and smoking times)
Active: 30 min
Yield: 10 to 12 servings


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

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


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

14 Replies to “Guy Fieri's Primetime Pastrami How-To | Food Network”

  1. You need a solid 2 weeks to cure out a whole brisket unless you inject then you can get away with a week. You can see when you cut it in half it wasn't fully cured. I saw some tan in the middle should be even red all the way through when fully cured.

  2. Coriander like that fresh in your mouth and I can tell you, a breath can be fixed for some days.????????????

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