Homemade smoked pastrami requires a 7-day brine cure followed by low-and-slow smoking to develop a tender, deeply flavored crust and juicy interior that surpasses store-bought versions. The process combines salt curing, pickling spices, and smoke to create authentic deli-style pastrami.
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To make the brine, combine water, kosher salt, curing salt, sugar, coriander seeds, mustard seeds, pickling spice, smashed garlic, and whole cloves in a large stock pot.
Bring the brine mixture to a boil to dissolve the salt and sugar.
Pour the hot brine into a large, food-safe container and add a large bowl of ice to cool it down completely.
Once the brine is cold, submerge the beef brisket completely.
Cover the container and refrigerate for 7 days.
After 7 days, remove the brisket from the brine and rinse it thoroughly under cold running water.
Pat the brisket completely dry with paper towels.
Place the brisket on a wire rack set over a baking sheet and leave it uncovered in the refrigerator overnight to form a pellicle.
For the rub, combine freshly ground black peppercorns, coriander seeds, mustard seeds, brown sugar, smoked paprika, garlic powder, and onion powder in a bowl. Mix well.
Apply the rub generously to all sides of the brisket, patting it on to adhere.
Prepare a smoker with lump charcoal and wood, aiming for a stable temperature of 250°F.
Place the brisket on the smoker and cook until it reaches an internal temperature of 160°F.
Remove the brisket from the smoker and wrap it tightly in butcher's paper.
Return the wrapped brisket to the smoker and continue cooking until it reaches a final internal temperature of 200°F.
Remove the pastrami from the smoker and let it rest in the paper until it cools down to an internal temperature of 150°F.
Once rested, slice the pastrami against the grain and serve.
Store sliced or whole smoked pastrami in an airtight container in the refrigerator for up to 7 days; freeze for 3 months. Reheat slices gently in a steamer, oven at 275°F, or by wrapping in foil to preserve moisture.
Smoker (offset, barrel, or pellet) · Large non-reactive pot or container for brining · Meat thermometer (probe or instant-read)
Prague powder #1 (sodium nitrite) cures the meat, gives it the characteristic pink color, and prevents harmful bacteria growth. It's essential for food safety in cured meats.
The 7-day brine is critical for flavor penetration and proper curing. Shortening it will result in underseasoned, less tender pastrami. Plan for the full timeline.
Smoke pastrami low and slow, typically 225–250°F, until the internal temperature reaches 190–203°F for optimal tenderness.
Store smoked pastrami in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. Slice and reheat in a steamer or oven.
Both are cured with similar brines, but pastrami is smoked after curing and rubbed with pickling spices, while corned beef is typically boiled. Pastrami has a darker crust and smokier flavor.
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