Navel and brisket were once some of the cheapest cuts on a cow, but these days their prices have risen much like short ribs and oxtail. So if you step outside the shrinking world of hardcore Jewish delis you’ll find pastrami made with brisket and cheaper cuts like top round. Boar’s Head makes a top round pastrami that’s much leaner than brisket or navel (they also make a pricier brisket version). While lean pastrami is the worst faux pas for pastrami lovers, it appeals to a broader group of deli meat consumers, and leaner meat is easier to slice into cold cuts.
As for the rub, Sax goes on: “Generally pastrami is just spiced with coriander and black pepper, and often sugar.” But for smoked meat, “there’s really no sugar on the rub. It’s generally black pepper, coriander seed, more garlic, and sometimes mustard seed, bay leaf, and other aromatics.”
