Why You’ll Love This Recipe

Homemade Pastrami is a labor of love that yields incredibly flavorful, tender, and smoky meat with a spiced crust and juicy interior. Made by curing, seasoning, smoking, and steaming a beef brisket, this deli favorite turns simple ingredients into an unforgettable sandwich staple. Whether you’re a BBQ enthusiast or deli fan, making pastrami from scratch is a deeply satisfying and delicious project.

ingredients

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

beef brisket (ideally flat cut)kosher saltpink curing salt (Prague Powder #1)brown sugarblack peppercoriander seedsmustard seedsgarlic powderonion powderpaprikasmoked paprika (optional)crushed red pepper (optional)waterwood chips (for smoking)

directions

Trim the brisket of excess fat, leaving a thin layer for flavor.

In a bowl, mix kosher salt, pink curing salt, brown sugar, and some black pepper to create the curing mix.

Rub the cure all over the brisket, place it in a large zip-top bag or container, and refrigerate for 5–7 days, turning daily.

After curing, rinse the brisket thoroughly under cold water and soak it in fresh water for 1–2 hours to remove excess salt. Pat dry.

Combine ground black pepper, coriander, mustard seeds, garlic powder, onion powder, paprika, and red pepper to make the spice crust.

Rub the spice mix generously all over the brisket.

Smoke the brisket at 225°F (107°C) for 6–8 hours, or until it reaches an internal temperature of about 190°F (88°C).

Transfer the brisket to a steamer or steam in a covered pan over simmering water for 1–2 hours, until fork tender.

Let it rest, slice thinly against the grain, and serve hot or cold.

Servings and timing

Serves 8–10.Preparation time: 30 minutesCuring time: 5–7 daysSmoking time: 6–8 hoursSteaming time: 1–2 hoursTotal time: 6–8 days

Variations

Use a spice rub with fennel or allspice for a deeper flavor.

Try applewood or cherry wood chips for different smoke profiles.

Swap brisket with beef navel for traditional Jewish deli-style pastrami.

Add a splash of whiskey or beer to the cure for complexity.

storage/reheating

Store sliced pastrami in an airtight container in the fridge for up to 5 days.Reheat slices gently in a steamer or skillet with a splash of water to prevent drying out.Can be frozen whole or sliced for up to 2 months; thaw in the fridge before reheating.

FAQs

Do I need curing salt?

Yes, for safety and the signature pastrami color and flavor—don’t skip it.

Can I skip smoking?

Smoking adds essential flavor; if unavailable, oven-roast and use liquid smoke, but results will vary.

Why do I need to steam it after smoking?

Steaming makes the pastrami tender and moist—it’s a key step.

How thin should I slice it?

As thin as possible across the grain for classic deli-style texture.

What’s the best way to serve it?

In a sandwich on rye with mustard, or warm with pickles on the side.

Conclusion

Homemade Pastrami is a delicious, rewarding process that delivers unmatched depth of flavor and texture. Whether for sandwiches or charcuterie, each slice is a testament to patience, craft, and culinary tradition—perfect for any true meat lover.