Homemade Pastrami Recipe (2024)

Kevin Is Cooking | Course | Dinners | Homemade Pastrami Recipe

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published Feb 22, 2024

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Tender, homemade pastrami is a labor of love, but isn’t at all difficult to make — it just takes time! Each step of this pastrami recipe builds flavor from the bottom up, from the salty brine to the peppery dry rub all the way to the smoker.

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Pastrami is a spiced, tender brisket that is either smoked or roasted. Anyone familiar with this succulent deli meat knows a good pastrami recipe is all about that black pepper flavor, and I promise that my dry rub has plenty of it to go around! It’s coated in an incredible, peppery crust but maintains a juicy bite. It’s delicious!

Here I outline how to make pastrami from either packaged corn beef or by corning a fresh beef brisket yourself. This requires some homemade brining — a process that makes any meat, from salmon to turkey to pork, amazingly tender and moist.

Homemade Pastrami Recipe (3)

Table of Contents

  • To Steam or Not to Steam?
  • Ingredient Notes and Substitutions
  • Venting While Smoking
  • How to Make Pastrami in the Smoker
  • How to Make Pastrami in the Oven
  • How to Steam Pastrami
  • Recommended Tools
  • Storing and Reheating
  • Frequently Asked Questions
  • How to Make Pastrami Recipe

We have a lot to cover, so I’ll make one final comment: this is a hands-on, involved pastrami recipe. But you’ll be so happy that you took the time to learn how to make pastrami with your own two hands.

Tip From Kevin

To Steam or Not to Steam?

To make the most tender pastrami, first, you’ll brine the brisket. You then encrust the brisket with a coarsely ground spice mix and then smoke it.A final (optional step) is to steam the pastrami to tenderize it.

I personally always steam it for that ultimate fall-apart goodness. I give you all the information and options in the recipe card below!

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Ingredient Notes and Substitutions

  • Corned Beef – You can either make your own or use store-bought corned beef — just know you’ll have to add an extra step by desalinating the pre-made meat.
  • Black Pepper – Coarsely ground, freshly cracked black pepper is preferred for dry rubs for a textured crust and amazing pop of flavor when you bite into it.
  • Ground Coriander A little peppery and very lemony. Substitute with cumin if needed.
  • Ground Mustard – This is a bitter seasoning that becomes much stronger when cooked — a little goes a long way.
  • Brown Sugar – Far more effective in a dry rub than white. Its flavor is deeper and more complex and helps to form a really delicious crust.
  • Garlic & Onion Powder – There isn’t too much to say about this dynamic duo of seasonings! Granulated garlic or onion are fine substitutes in this dry rub.
  • Chili Powder – Store-bought powder, unless it’s a specific blend, can contain any combination of spices: any mild chili pepper (such as Ancho, New Mexico, or California), cayenne, black pepper, cumin, coriander, and Mexican oregano. If you make it at home, you’ll know exactly what’s in it!
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Tip From Kevin

Venting While Smoking

There are a lot of opinions on keeping the vent open or closed during the smoking process. As the smoker has limited smoke, I keep it closed for the first hour, then open it up for ventilation and constant airflow so I don’t have to keep re-loading with wood chips (you won’t have to worry about this if using a Traeger).

I’ve read that with time and temp the ability of meats to retain smoke diminishes past 140 degrees F. So it’s usually a 2 to 4-hour smoke window for optimum smoke absorption.

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How to Make Pastrami in the Smoker

  1. Prepare Meat. Remove the meat from its package and rinse with cold water. Transfer to a large stock pot and cover with cold water. Refrigerate overnight, or for at least 4 hours. OR if you’re starting with a beef brisket, follow the brining instructions in my homemade corned beef recipe and then proceed as follows.
  2. Dry Rub & Cure. Add all of the dry rub ingredients to a small bowl and whisk together. Rinse off the beef and shake off excess water before rubbing the seasonings all over its surface. Place the seasoned beef on a platter and refrigerate, uncovered, for 8 hours. (You could go right to the smoker or oven without air curing, but I find it adds the most flavor).
  3. Smoke. Give the meat two hours to come to temperature before transferring to the smoker. Smoke for 6 hours at 225°F, or until the internal temperature reaches 200°F. See the recipe card for additional guidance on using your specific smoker.
  4. Steam. For that extra tenderness I highly recommend steaming until it reaches 204°F, see below.
  5. Slice. Transfer to a cutting board. Discard any remaining fat cap, if desired, before slicing against the grain into 1/8″ pieces.

How to Make Pastrami in the Oven

Follow instructions 1 and 2 above, and then continue:

  1. Prepare Oven & Pan. Give the meat two hours to come to temperature and preheat the oven to 300°F. Pour 4 cups of water into the roasting pan and line with a wire rack.
  2. Roast. Place the meat on the rack with the fatty side facing up. Tightly wrap both the meat and roasting pan with a double layer of aluminum foil. Transfer to the oven and bake for 3 to 4 hours (usually an hour per pound) until the internal temperature reaches 200°F.
  3. Steam. For that extra tenderness I highly recommend steaming until it reaches 204°F, see below.
  4. Slice. Transfer to a cutting board and slice against the grain into 1/8″ pieces.

How to Steam Pastrami

Remember that this is an optional step, but I almost always steam my pastrami for the most tender brisket possible! After roasting or smoking, the meat can be cooled and refrigerated (not yet sliced) for up to 5 days to steam later on.

  1. Prepare Steamer. Fill the pot with enough water to leave just an inch of space between the water and steamer rack.
  2. Steam. Heat over medium-low and steam for two hours, periodically checking the water level and adding more as needed so that the meat steams the whole time.
  3. Slice. Remove the meat from the pot just before it hits 204°F — the meat will continue to cook as it rests (see above image after 5 minutes it hit 207°F!). Transfer to a cutting board and slice against the grain into 1/8″ pieces.
  • 12×15″ Roasting Pan – You’ll also need a wire rack to keep the meat above the water.
  • Smoker – I switch between using my Traeger or Masterbuilt 30” Digital Electric Smoker.
  • Steamer Alternatively, you could use an Instant Pot with a strainer made to fit the size of the machine.

Storing and Reheating

Refrigerate your hard-earned homemade pastrami for up to 5 days. If you don’t think you’ll eat it within that time, freeze it so you don’t waste a single bite!

Freeze after slicing so that you can individually wrap, store, and thaw only as much as you plan on eating at one time. It also thaws much faster this way.

Reheat in the microwave or by steaming to keep the meat moist and juicy.

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Frequently Asked Questions

Is pastrami just smoked corned beef?

Not necessarily. Pastrami and corned beef are both cut from the brisket and are brined before cooking, but the cooking itself is what separates them.

Corned beef is boiled or braised in broth alongside potatoes, carrots, and cabbage. A pastrami recipe, alternatively, is dry rubbed, air-cured overnight, and then either smoked or roasted.

What is pastrami?


Pastrami is made from a beef brisket. It is sometimes specifically from a “deckle” or “point” cut, which are the two fattier cuts on top of the flat cut — the cut most often used to make corned beef.

How long does it take to cure pastrami?

Brisket needs to brine for 5 to 10 days before it is dry rubbed, air-cured, and then smoked.

The length of time depends on how strong you want the flavor to be. Some feel 10 days is too long and only brine for 5. I go into a little more detail in my corned beef recipe where I describe the brining process.

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How to Make Pastrami

4.91 from 21 votes

My pastrami walkthrough makes a melt-in-your-mouth brisket with an earthy, peppery crust — even better than at your favorite deli!

Servings: 12

Prep: 1 day d

Cook: 8 hours hrs

Total: 1 day d 8 hours hrs

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Ingredients

  • 4-5 lb corned beef (See Note 1)

Pastrami Dry Rub

  • 4 tbsp coarsely ground black pepper
  • 2 tbsp ground coriander
  • 2 tsp ground mustard
  • 1 tbsp brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder (See Note 2)

Instructions

For Pre-Packaged Corned Beef

  • Take the corned beef out of it’s packaging and rinse with cold water. Place in a large stock pot and cover with cold water. Keep refrigerated overnight or 4 hours minimum to remove the excess salt. This is the desalinating process.

For Beef Brisket

  • If starting with a beef brisket, see my recipe on How to Make Corned Beef first to brine, then go straight to applying the dry rub.

Dry Rub

  • In a small bowl whisk together the dry rub ingredients. Rinse corned beef in water and allow excess to drip off. Apply dry rub mixture evenly over all sides. Place on a platter and refrigerate over night or 8 hours. No need to cover with plastic wrap because when you remove it most of the dry rub sticks to the wrap and is wasted. Air cured is fine overnight, but feel free to go right to the smoker. I have found overnight adds more flavor then straight to the smoker or oven. Use your own discretion.

Smoke the Brisket (Option 1)

  • Let the brisket come to room temperature, about 2 hours. Smoke the brisket for approximately 6 hours at 225°F. We will want an internal temperature of 200°F for that tender meat. (See Note 4).

  • Steam. For that extra tenderness I highly recommend steaming until it reaches 204°F (see below).

  • Feel free to discard whatever fat cap is still there and not rendered down completely. With a sharp knife be sure to slice across the grain into about 1/8″ and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.

Oven Roast (Option 2)

  • Let the brisket come to room temperature, about 2 hours. Preheat the oven to 300°F. Pour 4 cups cold water into the bottom of a 12×15" roasting pan lined with a wire rack inside the pan.

  • Place the brisket on the wire rack, fatty side up. Tightly cover the brisket and roasting pan with a double layer aluminum foil. Bake until it reaches an internal temperature of 200°F. This should take about 1 hour per pound or 3 to 4 hours total. Let the meat rest for at least 30 minutes before slicing.

  • Steam. For that extra tenderness I highly recommend steaming until it reaches 204°F (see below).

  • With a sharp knife be sure to slice across the grain into about 1/8″ and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.

Steaming (Maximum Tenderness)

  • If not steaming right away allow meat to cool and refrigerate overnight, or at least 8 hours, covered with a loose fitting piece of aluminum foil (We don’t want the dry rub to come off). Otherwise take directly to the steamer. (See below instructions).

  • If refrigerated, remove from refrigerator and allow to come to room temperature, then steam for 2 hours. I use a bamboo steamer with the meat resting on a bit of aluminum foil (See Note 4). In a large pot over medium low heat pour enough water in pot that there is an inch gap between steamer rack and water and steam for 2 hours. Check occasionally to make sure water does not evaporate and refill as needed. We want an internal temperature of 204°F. Just before it hits that I turn off the heat because the meat will continue to cook. (See picture in post, it rose all the away to 207°F while resting!)

  • If you don't have a steamer, you could use an Instant Pot. Use the Instant Pot with the strainer made to fit the IP size. Put the smoked, refrigerated pastrami in the steamer basket, added 1 cup water and set it on STEAM and LOW for 2 hours.

  • Feel free to discard whatever fat cap is still there and not rendered down completely. With a sharp knife be sure to slice across the grain into about 1/8″ and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.

Notes

  1. Either use a pre-packaged Corned Beef or a beef brisket. If starting with a beef brisket, see my recipe on How to Make Corned Beef first, then go straight to applying the dry rub.
  2. Unless a chili powder is specific, like Ancho Chili Powder, it can be made up of various ingredients. Basic Chili Powder mixes include Ancho, New Mexico, California or any other mild chili pepper, cayenne powder, ground black peppercorns, cumin, coriander and Mexican oregano.
  3. I use either my Traeger Smoker or a Masterbuilt 30″ Digital Electric Smoker, but follow your smoker instructions. For the Masterbuilt, add an inch of water to the water tray, and use cherry wood chips, or maple, apple or grape. While the smoke flavor is going to add to the quality of the pastrami, you do not want to overpower the flavor with a strong woods like hickory or mesquite.
  4. Cover loosely with aluminum foil and lay meat on top in steamer. If you don’t have a bamboo steamer a metal one will do fine that you use for steaming vegetables. Another steamer method is propping the plate and beef on top of rolled up prices of aluminum foil to raise it up and pour water in pot up to plate and steam.

Nutrition

Calories: 333kcal | Carbohydrates: 3g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 87mg | Sodium: 1257mg | Potassium: 535mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners

Cuisine: American

Author: Kevin Is Cooking

Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Homemade Pastrami Recipe (9)

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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FAQs

How is pastrami made from scratch? ›

Pastrami is made from beef, usually brisket, that is wet-cured in a brine, then highly seasoned with a rub consisting mainly of black pepper and coriander, then smoked for flavor, and steamed to finish. It is often sliced hot and served as a sandwich, though it can also be chilled and sliced as a cold-cut meat.

What is the best cut of meat to make pastrami? ›

This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.

What is the best thickness for pastrami? ›

Without trimming the fat, carve the pastrami into 1/4 inch thick slices, or cut as thin as possible without the meat falling apart.

What makes pastrami taste like pastrami? ›

Spice Rub Mixture

Once it's cured, pastrami is coated with a spice mixture that typically includes black pepper, garlic, coriander, mustard seeds and fennel seeds.

Is pastrami just smoked corned beef? ›

What's the difference between corned beef and pastrami? Corn beef and pastrami are both made from a brisket that has been soaking in a brine solution with ingredients like mustard seeds, juniper berries and bay leaves. The difference in the two is that corn beef is steamed or braised while pastrami is usually smoked.

What is pastrami seasoning made of? ›

1/4 cup coarse ground black pepper. 2 tablespoons coriander seeds. 1 teaspoon mustard seeds. 1 tablespoon turbinado sugar.

What cut does Katz deli use for pastrami? ›

And secondly, we always use a particular cut of meat, the navel cut. This comes from the underbelly of the cow, and is often considered a tough, hard-to-cook meat. But if you're as patient as we are, it has a rich, complex flavor and texture that's perfect for the pastrami process.

What is the closest meat to pastrami? ›

Corned beef & pastrami are popularly made from brisket. Corned beef is pickled while pastrami is smoked. The foreshank is very flavorful and high in collagen. It includes the shin and marrow bones.

What does it mean when pastrami turns GREY? ›

The presence of oxygen, however, eventually turns beef grayish-brown. Myoglobin's chemical compound contains iron, which, after a few days of oxygen exposure, will oxidize. This creates metmyoglobin, which is responsible for the meat turning grayer than your grandpa.

Do you need pink curing salt for pastrami? ›

The nitrates in pastrami come from pink curing salt, which contains a little over 6% sodium nitrite, and the rest is regular table salt. If you're looking to avoid nitrates or refined sugar, or if you simply enjoy curing meat at home, this nitrate-free pastrami recipe is for you!

Why did my pastrami turned brown? ›

After beef has been refrigerated for about five days, it may turn brown. This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage.

Why do Jews like pastrami? ›

Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

What is the best container to brine pastrami in? ›

The usual answer is a non-reactive container made from plastic, ceramic, glass, stainless steel, or anodized aluminum (not regular aluminum). Plastic containers are most popular because they are widely available in sizes large enough to hold a whole turkey, a commonly brined meat.

How do you keep pastrami moist? ›

Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami than one would get at their local deli. In an attempt to get a product that is more moist, I left more fat on the meat, smoked it fat side up, and finished by steaming.

What is real pastrami made of? ›

Pastrami (Romanian: pastramă) is a type of cured meat originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.

Is pastrami made from cow tongue? ›

Normally, pastrami is made from the brisket, but I was relieved to find that Carrots & Ginger had successfully made a Tongue Pastrami and I decided to combine a bit of their recipe with Ruhlman's traditional pastrami recipe from Charcuteri.

What part of a cow is pastrami? ›

Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

What part of the pig is pastrami? ›

Pastrami is from the highly fatty navel end of the brisket.

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