The Pastrami Rub


To say that the rub is the key to the success to our Pastrami would be an understatement. After the curing and before the smoking, somewhere between is where we believe the magic happens. The twenty four hour resting period is worth the effort, we promise.

 

Ingredients For Pastrami Rub

  • 1/2 cup paprika
  • 1/2 cup coriander seeds, toasted and coarsely ground
  • 1/4 cup Tellicherry peppercorns, cracked to a "Butcher's Grind"
  • 1/4 cup mustard seeds, toasted and coarsely ground
  • 1/4 cup light brown sugar
  • 1 tablespoon cumin seed, toasted and coarsely ground
  • 1 1/2 teaspoons cayenne pepper
  • 1 tablespoon kosher salt

 

 


Method

 

STEP ONE

In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.

 

STEP TWO

Generously apply spice mixture to the brisket, covering the entire brisket rather thickly. Place in the refrigerator for twenty four hours, uncovered.