Homemade Wagyu Pastrami

Homemade Wagyu Pastrami

Yield: Serves a crowd (makes 2 to 6 pounds of Pastrami)

Total Time: 8 Days (Brine: 5 to 7 days, Smoke: 5 to 6 hours, Rest: 2 hours)


For the Brisket:

  • 6.5 to 7 pounds Cross Creek Ranch Premium American Wagyu or Full Blood Wagyu Brisket

For the Brine:

  • 7 Quarts Water
  • 1 ½ Cups Kosher Salt
  • 1 Cup Granulated Sugar
  • 1 Cup Dark Brown Sugar
  • 3 Tablespoons Pink Curing Salt
  • 3 Tablespoons Pickling Spice
  • 1 Teaspoon Yellow Mustard Seeds
  • 8 Cloves Garlic, crushed
  • 3 Sticks of Cinnamon
  • ¼ Cup Black Peppercorns

For the Brisket Rub:

  • ¼ Cup Whole Peppercorns
  • 4 Tablespoons Coriander Seeds
  • 2 Tablespoons Mustard Seeds
  • 2 Cups Beef Broth
  • 1 Cup Apple Juice


  1. Brining:

    • Combine all brine ingredients in a large stockpot and bring to a rolling boil over medium heat.
    • Allow the brine to boil for an additional minute, then remove from heat and let it cool.
    • Trim the brisket’s fat layer to ⅓ inch. Place the brisket in the brine, ensuring it's completely submerged.
    • Refrigerate for 5 to 7 days, turning the brisket once a day.
    • After brining, remove the brisket and rinse thoroughly in cold water.
    • Pat the brisket dry, place on a rack within a pan, and allow to air dry for 24 hours in the refrigerator.
  2. Cooking:

    • Crush the peppercorns, coriander, and mustard seeds together. Press the mixture into the rinsed brisket on all sides, then let rest at room temperature for 1 hour.
    • Place the brisket on a rack in a pan deep enough to hold the steaming liquids. Add beef broth and apple juice to the pan.
    • Preheat your smoker to 275 to 325 degrees using a mild wood. Set brisket and steaming liquids in the smoker and smoke for approximately 5 to 6 hours until the internal temperature reaches 165 to 170 degrees.
    • Once the desired temperature is reached, remove the brisket and wrap in butcher paper, then in foil. Replace on smoker without the steaming liquids and continue to smoke until the internal temperature reaches 200 to 205 degrees.
    • Remove the brisket from the smoker, wrap in a towel, and let it rest for 1 hour before slicing very thin.
    • Serve on chewy rolls or rye bread, with deli mustard and pickle slices.

Enjoy your homemade pastrami with the savory spice of tradition and the exquisite quality of Wagyu beef!

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