Pork butt works great for porkstrami — it stays juicy, takes smoke well, and slices beautifully once chilled.Don’t rush the brine. The cure is what gives you that pastrami color and flavor.The pepper‑coriander crust is everything. Go heavy.Chill before slicing. Warm porkstrami tastes great, but cold porkstrami slices like a dream.Pickled red onions + mustard trio = the perfect counterbalance to the rich, smoky meat.
Bring half the water to a simmer with salt, sugar, curing salt, peppercorns, coriander, bay leaves, garlic, mustard seeds, and paprika. Stir until dissolved.
Chill completely
Add the remaining cold water and chill the brine fully. It must be cold before adding the pork.
Brine the pork
Submerge the pork butt in the brine. Weigh it down if needed. Refrigerate 4–5 days.
Rinse and dry
Remove from brine, rinse lightly, and pat completely dry.
Make the rub
Toast peppercorns and coriander seeds, then grind coarsely. Coat the pork heavily on all sides.
Smoke low and slow
Smoke at 225°F using your preferred wood (oak, hickory, or cherry). Wrap at the stall (around 170°F) Cook until the internal temp hits 200°F and the bark is set.
Rest and chill
Let it rest 60 minutes, then chill fully. This makes slicing easier and gives you that classic pastrami texture.
Slice and serve
Slice thin against the grain.
Serve with pickled red onions and a trio of mustards, or pile it high on toasted rye.