Homemade Pastrami

Homemade Pastrami is a deli classic you can make right in your own kitchen. It starts with a beef brisket that’s cured in a spiced brine, then coated in a peppery rub and slow-cooked until tender and smoky. The result? Juicy, flavorful slices of pastrami that rival anything you’d find in a New York deli.

Why You’ll Love This Recipe

This recipe gives you full control over the flavor, saltiness, and texture of your pastrami. You’ll love the satisfaction of transforming a simple brisket into a beautifully seasoned, tender, and aromatic pastrami right at home. Whether you’re smoking it traditionally or roasting in the oven, it’s the perfect centerpiece for sandwiches, charcuterie boards, or slicing fresh for snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brine:

• Water
• Kosher salt
• Sugar
• Pink curing salt (Prague Powder #1)
• Pickling spice
• Garlic cloves, minced
• Beef brisket (around 4–5 lbs)

For the Spice Rub:

• Coarsely ground black pepper
• Ground coriander
• Smoked paprika
• Optional: mustard seeds, garlic powder, onion powder

Directions

this recipe

1. Prepare the Brine: In a large pot, combine water, kosher salt, sugar, pink curing salt, pickling spice, and garlic. Bring to a boil to dissolve everything, then cool completely.
2. Cure the Brisket: Submerge the brisket in the brine in a large container or bag. Refrigerate for 5–7 days, flipping the brisket every day or two.
3. Rinse and Soak: After curing, remove the brisket from the brine, rinse thoroughly, and soak in cold water for 8 hours (change the water halfway through) to reduce saltiness.
4. Apply the Rub: Pat the brisket dry. Mix the pepper, coriander, paprika, and any other spices. Rub it all over the brisket, pressing it into the surface.
5. Cook the Pastrami:
   • Smoking Method: Smoke the brisket at 225°F (107°C) for 6–8 hours until the internal temperature reaches 190°F (88°C).
   • Oven Method: Roast in the oven at 225°F (107°C) with a pan of water underneath until the internal temp reaches 190°F (88°C).
6. Steam Finish (Optional): Wrap the pastrami in foil and steam it for another hour or until it reaches 203°F (95°C) for ultimate tenderness.
7. Rest and Slice: Let the pastrami rest for 30 minutes. Slice thinly against the grain and serve warm or cold.

Servings and Timing

• Servings: 12–16
• Prep Time: 30 minutes
• Brine Time: 5–7 days
• Cook Time: 6–8 hours
• Total Time: 6–8 days (mostly inactive)

Variations

• Corned Beef Shortcut: Start with a store-bought corned beef, rinse, apply rub, and smoke or roast.
• Spice Customization: Add mustard seeds, fennel seeds, or chili flakes for a spicier rub.
• Fat Cap On or Off: Leave the fat cap on for more moisture, or trim it for a leaner pastrami.

Storage/Reheating

• Storage: Store sliced pastrami in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in airtight bags for up to 3 months. Slice before freezing for easy defrosting.
• Reheating: Steam gently or warm in a skillet with a bit of water and cover until hot.

FAQs

What cut of meat is best for pastrami?

Beef brisket is traditional, but you can also use beef navel or deckle for more fat and flavor.

Do I have to use curing salt?

Yes, for safety and that signature pastrami flavor and color. Pink curing salt helps prevent bacteria growth during curing.

Can I make this without a smoker?

Yes, you can roast it in the oven and still get great results. Add a bit of liquid smoke if you want to mimic smoky flavor.

Why soak the brisket after brining?

It removes excess salt and balances the flavor after several days of curing.

Can I slice it with a regular knife?

A sharp chef’s knife works fine, but a meat slicer gives thinner, more deli-style slices.

How long does homemade pastrami last?

It keeps for 5 days in the fridge or up to 3 months in the freezer when well sealed.

Can I use a different spice rub?

Definitely! Customize the rub to your taste with different herbs and spices.

Should I leave the fat cap on?

You can—it helps retain moisture during smoking—but trimming it partially is also common.

Is pastrami gluten-free?

Yes, as long as all your spices and curing agents are gluten-free.

Can I skip the steaming step?

You can, but steaming makes the meat extra tender and juicy—especially useful after smoking.

Conclusion

Homemade Pastrami may take time, but it’s worth every step for the rich, smoky, peppery slices you’ll enjoy at the end. Whether piled high in a sandwich, served with pickles, or straight off the cutting board, this is a recipe that delivers deli-level quality at home. Once you make it yourself, you’ll never go back to store-bought.

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