Trim the brisket point to a quarter-inch fat cap. Mix kosher salt, black pepper, coriander, mustard powder, garlic powder, paprika, cayenne, and brown sugar in a bowl. Rub the mixture all over the meat, working it in firmly. Let it sit at room temperature for 20 minutes.
Set your smoker to 225°F and use oak or hickory wood for a assertive smoke flavor.
Place the brisket on the grate fat-side up. Smoke uncovered for 5-6 hours until the bark develops and the internal temp reaches 165°F.
Mix beef broth with Worcestershire sauce. Wrap the brisket tightly in foil, pour the broth mixture into the wrap, and return to the smoker.
Continue smoking at 225°F for another 3-4 hours until the brisket reaches an internal temperature of 203°F in the thickest part. It should probe tender like butter.
Remove from the smoker and rest in the foil for 15 minutes.
Slice thin against the grain, no thicker than a quarter-inch. The meat should cut cleanly without shredding.
Serve as a sandwich on rye with spicy mustard, or pile it on a plate with the braising liquid spooned over top.
Keep Your Smoke Bold
Pastrami demands a strong smoke flavor—don't be shy with oak or hickory. The heavy spice rub also benefits from heavier wood smoke that won't get overpowered. If your pastrami tastes flat, you either didn't use enough wood or you used mild smoke wood like apple. Go bold or go home.
FAQ
What's the difference between smoked pastrami and smoked brisket?
Smoked pastrami uses the brisket point (the fattier, smaller muscle), not the flat, and gets a traditional Jewish spice cure with coriander, black pepper, and mustard powder. It's browned in the smoker first, then braises in foil, creating tender, peppery meat. Regular smoked brisket is usually the whole packer with a simpler rub and no braise step.