How to Make Primetime Pastrami with Guy Fieri 🔥 | Guy's Big Bite | Food Network

Mon, 27 Apr 2026 06:19:54 +0000

Bring the deli home with Guy Fieri’s Primetime Pastrami, a slowly brined and slow-smoked brisket packed with tons of flavor and perfectly peppery crust.
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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 🔥 | Guy's Big Bite | Food Network