Prague Powder adds the signature color to pastrami. Black Peppercorns and Coriander are rubbed onto the brisket before the smoking process, these elements seep into the beef and produce the traditional savory flavor, while our convenient Prague Powder #1 and our Pickling Spice make the brining process a breeze.

Prep time: 30 min

Cook time: 240 min

Total time: 270 min

Copyright Recipe © 2015 Woodland Foods



  1. Combine salt, sugar, Prague Powder #1 and water in non-reactive container large enough to fit brisket, and stir until dissolved. Place meat in brine and add Pickling Spice, bay leaves, garlic, whole peppercorns and crushed red pepper. Make sure meat stays submerged by weighing it down with dish.

  2. Transfer container to refrigerator, and allow to brine for 5 days.

  3. Remove brisket from brine, rinse thoroughly and discard brine. Place brisket in clean container, and refrigerate for 24 hours to allow cure to set.

  4. Set up smoker to cook at 200°F.

  5. Toast cracked peppercorns and coriander in skillet over low heat until fragrant. Crush in mortar and pestle or in spice grinder.

  6. Rub chilled brisket with peppercorn-coriander mixture and place on rack in smoker with pan underneath to capture drippings. Smoke brisket for 2 to 3 hours.

  7. Preheat oven to 200°F.

  8. Transfer brisket to baking sheet, pour 1/4 cup water around meat, and cover with aluminum foil. Cook for another hour.

  9. Allow to cool before cutting into thin slices and serve.