Pastrami
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If you love the taste of a hot pastrami sandwich from your favorite deli, then you’re immediately going to fall in love with the flavor of this Homemade Pastrami! It’s smoky, peppery, tender, and so delicious. While it does take some prior planning, I’ll give you all of the simple step-by-step instructions you need to make perfect pastrami from scratch every time.
Table of contents
After the popularity of my corned beef recipe this March, I knew that I had to follow it up with a homemade pastrami recipe.
So what’s the difference between pastrami and corned beef?
They start the same, with a brisket that’s soaked in a brine of salt, sugar, pickling spice, curing salt and water for 5-7 days. After that, a corned beef is cooked in liquid, either water, broth or beer.
This is where pastrami differs. After it’s brined, the brisket is seasoned with a thick coating of a peppery spice blend, then smoked low and slow. This is what gives pastrami it’s signature smoky, peppery flavor.
So which is better? Only you can tell, so make both and let me know! But seriously, you can’t go wrong with homemade corned beef or making pastrami from scratch. They’re both so delicious and perfect for making the best homemade sandwiches ever!
Short on time? You can start with a store-bought corned beef that’s already been brined, then simply season and smoke the brisket. More on that below!
Don’t have a smoker? No problem, I’ll also share how to make homemade pastrami in the oven.
Ingredients
For the full ingredient quantities, scroll to the recipe card at the bottom of this post.
- Brisket – for this recipe I used a flat cut brisket. The brisket comes from under the breast and contains a lot of connective tissue, which is why it’s an ideal cut for low, slow cooking. The flat cut brisket seen in this post is the leaner half of a whole brisket. The point cut is the other half of the brisket that is fattier than the flat cut. Either one can be used to make this recipe, just know, that after you’ve cooked the brisket and removed the fat, you’ll end up with less pastrami (by the pound) if you use the point cut, instead of the flat cut.
- Salt – when using salt in a brine, the weight of table salt, kosher salt and pickling salt can vary greatly. This is why I use ounces, instead of cups, when making a brine. A basic kitchen scale online is less than $20 and something I use every week in the kitchen. If you don’t want to purchase a scale, you can use 1 cup of salt for this recipe.
- Granulated sugar
- Corned beef seasoning (pickling spice) – click the link for my homemade spice blend. It’s easy to mix up in 5 minutes and you can keep it in the pantry for up to 6 months, so you can easily make it ahead of time. It includes a delicious combination of spices like coriander seeds, black peppercorns, mustard seeds, bay leaves and fennel seeds.
- Premium curing salt #1 – also called prague powder #1, pink salt, or pink curing salt, I’ve always ordered this ingredient online, but you might also be able to find it at some specialty meat and butcher shops. This ingredient is made using sodium nitrate, which prevents food from going bad while it’s being cured or brined for an extended period of time. It’s also what gives the pastrami it’s signature bright pink color.
- Garlic cloves – fresh minced to add flavor to the brine.
- Pastrami seasoning – to season the outside of the pastrami before smoking, you’ll need a combination of black peppercorns, coriander seeds, mustard seeds, smoked paprika, and brown sugar.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Brine the brisket
- Prepare the brine. Add 1 gallon of water to a large pot on the stove over high heat. Add sugar, salt, corned beef seasoning, pink curing salt and garlic to the pot. Bring the water to a boil, stir the brine until the sugar and salt have dissolved in the water. Turn the heat off and allow the brine to cool before pouring it over the brisket.
- Brine the brisket. Place the brisket in a large container that can fit a 5 pound brisket and gallon of water. I tested this recipe using a 2 gallon zipper bag. I placed the bag in a large roasting pan, to keep the brisket standing up and fully submerged in the brine, and just in case the bag leaked at all in the fridge. I also tested the recipe, placing the brisket and brine in a 12 quart storage container with a lid. If using a large container to brine the brisket, make sure to cover it fully in liquid before placing it in the fridge. If the brisket is fully submerged in the brine, you do not need to flip the brisket during the brining process. The brisket should be brined (wet-cured) in the fridge for a minimum of 5 days and maximum of 10 days.
Make the pastrami seasoning
- Toast the seeds. Add coriander seeds, mustard seeds, and peppercorns to a skillet, or pan, on the stove over medium heat. Toast for 1-2 minutes, until fragrant.
- Grind the spices. Add the toasted seeds to a spice grinder. Pulse the spices in the grinder into a coarse texture.
- Add the other ingredients. Transfer the ground spices from the spice grinder to a bowl, stir in smoked paprika and brown sugar.
If you don’t have a spice grinder, use a mortar and pestle to grind the spices after they’re toasted. If you don’t have a mortar and pestle, place the spices in a sturdy bowl, then use the end of a wooden handled spoon or spatula to break up the seeds and spices as much as possible.
You can also use a small food processor and pulse the spices. You still want the spice mix to be coarse in texture, not finely ground like other spice mixes.
Season and smoke the brisket
- Rub the brisket with seasoning. After the brisket has cured for 5-10 days, remove it from the brine and pat it dry. Season the brisket with the prepared pastrami seasoning, making sure to get a thick coating of the seasoning on all sides of the brisket.
- Wrap the brisket. Use plastic wrap to wrap up the seasoned brisket and place it on a rimmed baking sheet. Place it back in the fridge for 24 hours.
- Smoke the brisket. Unwrap the seasoned brisket after 24 hours and let it sit at room temperature for 1-2 hours. Place the brisket on a smoker, preheated to 250°F. Smoke the brisket for 6-8 hours, until the internal temperature of the meat reaches 200°F. Remove the pastrami from the smoker and let it rest, tented with foil, for at least 60 minutes before slicing.
How to make it in the oven
If you don’t have access to a smoker, you can cook the pastrami in the oven. It won’t have the same smoky flavor, but it will still be delicious!
Follow the instructions for brining and seasoning the brisket, then wrap the seasoned brisket tightly in two pieces of foil. Add 1 cup of water to a roasting pan, then place the wrapped brisket on a rack in the roasting pan, making sure it is not touching the water. Tightly cover the pan with another layer of aluminum foil.
Place in the oven, preheated to 225°F for 6 hours. Remove from the oven, remove the pastrami from the foil and place it on a cutting board. Loosely cover with the foil and rest for 30-60 minutes before slicing and serving.
How to make it with store-bought corned beef
Purchasing store-bought corned beef saves you the step of brining the brisket, because you’re purchasing the brisket already brined.
Once you get the corned beef home from the store, remove it from the packaging, drain all of the liquid out and pat the brisket dry. Prepare the pastrami seasoning, rub the seasoning on the brisket, then wrap it in plastic wrap and let it rest for 24 hours in the fridge.
Follow the instructions for smoking the pastrami at 250°F until the internal temperature of the brisket reaches 200°F.
Ways to serve it
After the meat has rested, thinly slice it against the grain into 1/4 inch slices using a sharp knife, or electric knife. If slicing the pastrami for sandwiches, you want to get it as thin as possible.
I used a deli meat slicer that I purchased on Amazon for under $100. It comes in handy if you make a lot of large cuts of meat that you want to thinly slice. Otherwise, just use a carving fork and knife and slice it as thin as possible.
- Serve the sliced pastrami as a main dish, just like you would corned beef, with any of these sides.
- Serve pastrami on rye as a simple sandwich. All you need is rye bread, mustard, and plenty of thinly sliced pastrami for a traditional Jewish deli sandwich. You can also add sauerkraut or pickles.
- Make the best hot pastrami sandwiches (pictured below), also known as a pastrami reuben sandwiches. This is my favorite way to serve homemade pastrami. Click the link for the recipe for the full instructions, along with my tips and tricks! For the basic recipe, spread thousand island, or Russian dressing on Rye bread, top with swiss cheese, sauerkraut and sliced pastrami. Cook the sandwiches for 3-4 minutes per side in a skillet, or griddle on the stove.
- Make pastrami hash. Use my corned beef hash recipe, but substitute in pastrami for the corned beef.
Recipe notes
- Do not brine the brisket for more than 10 days, or it will become too salty. For me, the perfect brine time was 7 days. If you want pastrami that’s less salty, go with 5 days, if you want a pastrami that’s more salty, go with 10 days.
- Make sure the brisket is fully submerged in the brine. If the brisket is not completely covered in the brine, it will not brine evenly. You want the entire brisket covered in the brine to give you a perfectly seasoned, perfectly pink pastrami.
- To quickly cool down the brine before pouring it over the brisket, omit a cup of water in the brine, and add 20 ice cubes after you’ve prepared the brine. This will help it cool faster to pour over the brisket.
- Remember to smoke to temperature, not time! If you don’t have a meat probe, or wireless meat thermometer, like the MEATER, to watch the temperature of the pastrami without opening the lid of the smoker, I recommend starting to check the internal temperature of the pastrami with an instant-read meat thermometer after 6 hours. Depending on the size of the brisket, it could take anywhere from 6-10 hours to reach 200°F in the thickest part of the brisket. Continue checking the internal temp every 15-20 minutes, until it reaches 200°F.
- I recommend using mesquite pellets, or wood, to smoke the pastrami. You could also use hickory or pecan wood chips or pellets.
Storage instructions
Leftover cooked pastrami can be stored in the fridge for up to 7 days. My favorite way to reheat the pastrami is in the oven, wrapped in foil, at 350°F for 15 minutes. This will heat it up, and keep it juicy and tender.
You can also store leftover cooked pastrami in the freezer for up to 6 months. Make sure to store it in a freezer-safe container, and always label the container with a date, and eat it within 6 months. To defrost the frozen pastrami, place it in the fridge for 2 days to defrost. Wrap it in foil and reheat it in the oven at 350°F for 15-30 minutes. The time will vary based on the size and thickness of the beef.
You can also freeze uncooked, brined pastrami in the freezer for up to 6 months. After brining the brisket, pat it dry, season it, then transfer it to a freezer-safe container. Label the container with a date, then place it in the freezer. Defrost the brisket in the fridge for 48 hours before smoking. You never want to smoke a brisket from frozen. Since you’re cooking at such a low temperature, the brisket would be in the “danger zone” (40-140°F) for far too long.
Tools you’ll need
- Brining tubs – I use this set of 4 storage containers that are perfect for brining and marinating large cuts of meat. You could also use a 2 gallon zipper bag.
- Spice grinder – this is the spice grinder that I used to make the rub for the pastrami. You can also use a mortar and pestle to grind the spices.
- Smoker – this is the Traeger Pro Series Pellet Smoker I have at home and used for this recipe.
- Wood or Pellets – I recommend Traeger Mesquite Pellets for this recipe.
- Thermometer – on the Traeger, I use the probes that come with the smoker. If you do not have a smoker with a meat probe, I recommend this wireless meat thermometer.
- Electric knife or deli slicer – this electric knife makes slicing meat effortless. If you want super thin slices of pastrami, use a deli slicer.
More beef recipes
Try these other popular tested and perfected beef recipes!
And if you love this recipe for homemade pastrami, you’ll also love my post on how to make homemade bacon.
Pastrami
Ingredients
Brine
- 1 gallon water
- 9 ounces pickling salt, or coarse salt
- ½ cup granulated sugar
- 2 tablespoons pickling spice, click link for the recipe
- 2 teaspoons pink curing salt, also called prague powder #1 or premium curing salt #1
- 4 garlic cloves, minced
- 5 pound beef brisket, flat cut preferred
Seasoning
- 4 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
Instructions
Brine the brisket.
- Add the water, salt, sugar, pickling spice, pink curing salt and garlic to a large pot on the stove over high heat.
- Bring to a boil and stir until the salt and sugar have dissolved. Turn the heat off and allow the brine to cool. To quickly cool down the brine before pouring it over the brisket, omit a cup of water in the brine, and add 20 ice cubes after you’ve prepared the brine.
- Place the beef brisket in a large container that can fit a 5 pound brisket and gallon of water. Pour the cooled brine over the brisket, making sure the brisket is completely covered in the liquid.
- Cover and brine the brisket in the fridge for 5-10 days.
Season the brisket.
- After brining the brisket, remove it from the brine and pat it dry.
- Add the peppercorns, coriander seeds and mustard seeds to a small skillet on the stove over medium heat.
- Lightly toast the peppercorns and seeds for 1-2 minutes, until fragrant.
- Add the toasted seeds to a spice grinder (if you don't have a spice grinder, refer to the notes below). Pulse the spices in the grinder into a coarse texture. Stir in the smoked paprika and brown sugar.
- Rub the brisket with the seasoning, then wrap it in plastic wrap and place it on a rimmed baking sheet in the refrigerator for 1-2 days.
Cook the brisket.
- Remove the brisket from the refrigerator and plastic wrap and let it sit at room temperature for 1-2 hours.
- Preheat a smoker to 250°F. (Refer to the notes below if you don't have a smoker.)
- Place the seasoned brisket directly on the grill grates of the smoker.
- Smoke for 6-8 hours or until the internal temperature of the meat reaches 200°F.
- Remove from the smoker, loosely tent with foil, and let it rest for at least 60 minutes before slicing.
- After the meat has rested, thinly slice it against the grain into 1/4 inch slices using a sharp knife, or electric knife. If slicing the pastrami for sandwiches, you want to get it as thin as possible.
Notes
- If you don’t have a spice grinder, use a mortar and pestle to grind the spices after they’re toasted. If you don’t have a mortar and pestle, place the spices in a sturdy bowl, then use the end of a wooden handled spoon or spatula to break up the seeds and spices as much as possible. You can also use a small food processor and pulse the spices. You still want the spice mix to be coarse in texture, not finely ground like other spice mixes.
- To cook the pastrami in the oven, instead of a smoker, follow the instructions for brining and seasoning the brisket, then use the instructions below to cook the pastrami in the oven.
- Wrap the seasoned brisket tightly in two pieces of foil. Add 1 cup of water to a roasting pan, then place the wrapped brisket on a rack in the roasting pan, making sure it is not touching the water. Tightly cover the pan with another layer of aluminum foil.
- Place in the oven, preheated to 225°F for 6 hours. Remove from the oven, remove the pastrami from the foil and place it on a cutting board. Loosely cover with the foil and rest for 60 minutes before slicing and serving.
- To make this recipe quick and easy, start with a store-bought corned beef. Once you get the corned beef home from the store, remove it from the packaging, drain all of the liquid out and pat the brisket dry. Prepare the pastrami seasoning, rub the seasoning on the brisket, then wrap it in plastic wrap and let it rest for 24 hours in the fridge. Follow the instructions above for smoking the pastrami, or cooking it in the oven.
- Remember to smoke to temperature, not time! If you don’t have a meat probe, or wireless meat thermometer, like the MEATER, to watch the temperature of the pastrami without opening the lid of the smoker, I recommend starting to check the internal temperature of the pastrami with an instant-read meat thermometer after 6 hours. Depending on the size of the brisket, it could take anywhere from 6-10 hours to reach 200°F in the thickest part of the brisket. Continue checking the internal temp every 15-20 minutes, until it reaches 200°F.
- I recommend using mesquite pellets, or wood, to smoke the pastrami. You could also use hickory or pecan wood chips or pellets.
- Leftover cooked pastrami can be stored in the fridge for up to 7 days. You can also store leftover cooked pastrami in the freezer for up to 6 months.
Nutrition Facts
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