Description
Homemade Pastrami is a flavorful, smoky, and tender cured beef brisket coated in a robust spice rub, then slow-smoked or oven-steamed to perfection—ideal for sandwiches or charcuterie boards.
Ingredients
Units
Scale
- 5 lbs beef brisket, trimmed
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon pink curing salt (Prague Powder #1)
- 4 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons ground allspice
- 2 teaspoons ground cloves
- For the spice rub:
- 1/4 cup coarsely ground black pepper
- 1/4 cup ground coriander
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- In a large pot, combine water, kosher salt, brown sugar, peppercorns, coriander seeds, mustard seeds, curing salt, garlic, paprika, allspice, and cloves. Bring to a boil, then cool completely.
- Place brisket in a large container or bag and pour brine over it. Refrigerate for 5–7 days, turning daily to ensure even curing.
- After curing, rinse brisket thoroughly and soak in cold water for 1–2 hours, changing the water once.
- Pat dry and coat evenly with the spice rub mixture.
- For smoking: Preheat smoker to 225°F (110°C). Smoke brisket for 6–8 hours until internal temperature reaches 190°F (88°C), spritzing occasionally with water or apple juice.
- For oven: Wrap rubbed brisket in foil and roast at 250°F (120°C) for 5–6 hours until tender, or steam brisket for 2–3 hours for a moist texture.
- Let rest for 30 minutes before slicing thinly against the grain. Serve warm or chilled.
Notes
- Use Prague Powder #1 curing salt specifically—do not substitute with table salt.
- Smoked pastrami delivers the most authentic deli flavor.
- Pastrami can be stored in the fridge for up to 1 week or frozen for longer.
Nutrition
- Serving Size: 1/3 lb
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg