When the craving for something savory and indulgent strikes, nothing quite compares to the rich, smoky flavor of homemade pastrami. The process may seem daunting at first, but I promise you, every step is worth it. Picture this: a beautiful corned beef brisket, lovingly coated in a fragrant blend of spices, and then cooked to perfection until it’s melt-in-your-mouth tender.
This isn’t just any pastrami; this is a labor of love that transforms humble ingredients into a show-stopping centerpiece for your next sandwich or charcuterie board. I first ventured into making my own pastrami after a long week of work stress, seeking a project to spark joy in my kitchen. The moment that beautiful brisket emerged from the smoker (or oven) filled me with pride and a sense of accomplishment. It was nothing short of magical, and every bite was a reminder of how wonderful homemade food can be. Ready to impress your family or savor a gourmet treat at home? Let’s dive into the art of crafting your very own homemade pastrami!
Why is Homemade Pastrami a Must-Try?
Irresistible Flavor: Each bite of this homemade pastrami bursts with a glorious blend of spices, delivering a rich, smoky taste that store-bought versions simply can’t match.
Crowd-Pleasing Meal: Whether it’s a casual family dinner or a gathering of friends, this pastrami steals the show and guarantees satisfied appetites.
Culinary Adventure: Embracing the brining and smoking process transforms an ordinary day in the kitchen into an exciting culinary journey.
Versatile Use: From sandwiches to salads, or charcuterie boards, the possibilities for enjoying your pastrami are endless!
Time Well Spent: While it takes time to prepare, the hands-on steps are easy, and the end result? Pure satisfaction—perfect for those who value homemade meals. For more insights on homemade creations, check out our guide on homemade smoked meats.
Homemade Pastrami Ingredients
Unlock the secrets to your own irresistible creation!
For the Brisket
- Corned beef – 4-5 lb; this is the star of your homemade pastrami!
For the Dry Rub
- Coarsely ground black pepper – 4 tbsp; adds a delightful kick and depth of flavor.
- Ground coriander – 2 tbsp; enhances the aromatic profile of your pastrami.
- Ground mustard – 2 tsp; gives a subtle tanginess that perfectly balances the spices.
- Brown sugar – 1 tbsp; infuses a hint of sweetness to counteract the spices.
- Garlic powder – 2 tsp; brings a warm, savory note that elevates every bite.
- Onion powder – 2 tsp; adds a rich essence, making your pastrami irresistible.
- Chili powder – 1 tsp; introduces a mild heat for an extra layer of flavor.
This homemade pastrami will not only elevate your culinary skills but also deliver mouthwatering results!
How to Make Homemade Pastrami
-
Prepare the Brisket: If using pre-packaged corned beef, remove it from packaging and rinse with cold water. Place it in a large stock pot and cover with cold water. Refrigerate overnight or for a minimum of 4 hours to desalinate, ensuring maximum flavor.
-
Brine (if needed): If starting with a beef brisket, brine it first according to a separate recipe before moving on to the dry rub application for optimal tenderness and taste.
-
Mix the Dry Rub: In a small bowl, whisk together all the ingredients for the dry rub. Rinse the corned beef again and let the excess water drip off, then generously apply the dry rub on all sides of the meat. Place it on a platter and refrigerate overnight or for at least 8 hours.
-
Prepare for Smoking: Let the brisket sit at room temperature for about 2 hours before smoking. Smoke the brisket for approximately 6 hours at 225°F. You’ll know it’s ready when it reaches an internal temperature of 200°F, promising a sweet and smoky indulgence.
-
Oven Alternative: Preheat your oven to 300°F. Pour 4 cups of cold water into the bottom of a 12×15″ roasting pan lined with a wire rack. Position the brisket on the rack, fatty side up, cover tightly with a double layer of aluminum foil, and bake until it reaches 200°F, about 3 to 4 hours.
-
Steam for Tenderness: For extra tenderness, steam the brisket until it reaches 204°F. If you’re not steaming immediately, cool it and refrigerate it overnight loosely covered with aluminum foil, then steam for 2 hours at room temperature.
-
Slice and Serve: Once cooked to perfection, slice the brisket across the grain into about 1/8″ thick slices and serve. Your homemade pastrami is now ready to be the star of your next meal!
Optional: Serve with your favorite mustard and fresh rye bread for a classic experience.
Exact quantities are listed in the recipe card below.
Homemade Pastrami Variations
Customize your homemade pastrami to create a flavor sensation that’s uniquely yours!
-
Spicy Kick: Add 1 tablespoon of smoked paprika to the dry rub for an extra layer of warmth and depth.
-
Maple Sweetness: Substitute brown sugar with maple syrup in the rub for a delightful sweetness that pairs beautifully with the smoky flavor. This will add a hint of earthy richness.
-
Herb-Infused: Mix in 2 tablespoons of dried thyme or rosemary for a fragrant twist that enhances the overall flavor profile of your pastrami.
-
Peppadew Heat: Incorporate minced peppadew peppers into the rub for a subtle sweetness combined with a gentle heat that elevates the taste experience.
-
Garlic Lovers: Increase garlic powder to 4 teaspoons for those who crave a stronger garlic kick that enriches every bite.
-
Citrusy Brightness: Add the zest of one lemon to the rub—this will brighten and elevate the flavors, adding a refreshing note to every mouthful.
-
Smoked Salt: Replace regular salt with smoked salt for a richer, more complex flavor that complements the smokiness of the cooking method.
-
Onion Bliss: Use onion flakes rather than onion powder for a more robust onion flavor and a lovely texture in the rub. This will bring a little crunch and extra flavor complexity!
Expert Tips for Homemade Pastrami
-
Choose Quality Brisket: Opt for a well-marbled brisket; the fat will contribute to tenderness and flavor, ensuring a satisfying homemade pastrami.
-
Pack the Rub Well: Don’t skimp on applying the dry rub. Make sure it’s evenly coated on all sides for maximum flavor absorption and a beautiful crust.
-
Monitor Temperature: Use a reliable meat thermometer to check the internal temperature. Aim for 200°F to achieve that perfect melt-in-your-mouth texture, avoiding overcooking.
-
Let It Rest: After smoking or roasting, allow the brisket to rest before slicing. This helps redistribute the juices, keeping your homemade pastrami moist and delicious.
-
Slice Against the Grain: For the best texture, slice the brisket against the grain. This ensures each bite is tender and easier to chew, making your pastrami irresistible.
What to Serve with Homemade Pastrami?
Creating a full meal around your homemade pastrami can elevate your dining experience to a memorable feast.
-
Classic Rye Bread: The robust flavor of rye perfectly complements the rich, smoky pastrami, making each bite a delightful combination. Imagine layering thick slices of your pastrami on soft rye, bringing together the essence of a true deli sandwich.
-
Zesty Coleslaw: This crunchy, tangy side adds freshness and a cooling contrast to the hearty flavors of pastrami, balancing the meal harmoniously with its bright taste.
-
Dijon Mustard: A smattering of tangy Dijon elevates your pastrami, enhancing its depth with a spicy kick that takes your sandwiches to new heights.
-
Pickles: Sharp, tangy pickles cut through the richness of the pastrami, adding an invigorating crunch and an iconic pairing that leaves your taste buds dancing.
-
Sweet Potatoes: Whether roasted or mashed, the natural sweetness of sweet potatoes brings a comforting element, contrasting beautifully with the savory flavors of your pastrami.
-
Beer: An ice-cold lager or stout enhances the smoky notes of the pastrami, creating a perfect meal companion that adds a lively touch to your dining experience.
-
Potato Salad: Creamy or tangy, a classic potato salad offers a satisfying texture that rounds out the meal and brings comfort with every forkful.
-
Homemade Pickled Veggies: Elevate your meal with a colorful assortment of pickled vegetables. They add crunch and brightness and are a fun way to explore flavors!
How to Store and Freeze Homemade Pastrami
Fridge: Store homemade pastrami in an airtight container or tightly wrapped in plastic wrap for up to 5 days. This helps retain its flavor and moisture.
Freezer: For longer storage, freeze your homemade pastrami by slicing it and placing it in freezer bags. It can last for up to 3 months without losing flavor.
Reheating: To enjoy your pastrami post-storage, reheat it gently on the stovetop or in the microwave. This ensures it remains tender and flavorful.
Avoid Spoilage: Always check for any off smells or discoloration before consuming stored pastrami; safe food practices are important.
Make Ahead Options
These Homemade Pastrami are perfect for busy home cooks looking to save time during the week! You can prepare the brisket with the dry rub up to 24 hours in advance, ensuring all those fantastic flavors have time to meld. Simply apply the dry rub to the rinsed corned beef and refrigerate it overnight. For optimal tenderness, you can smoke or roast your pastrami up to 3 days ahead of time; just be sure to let it cool and then refrigerate it loosely covered in aluminum foil. When you’re ready to enjoy it, reheat the pastrami gently to maintain its juicy texture before slicing. This way, you’ll have delicious, homemade pastrami ready to elevate your meals with minimal effort!
Corned Beef Pastrami Recipe FAQs
How do I choose the best corned beef for making pastrami?
Absolutely! When selecting corned beef, look for a brisket with good marbling. The fat will provide moisture and flavor during cooking. A brisket that weighs around 4-5 lbs is ideal, as it will yield plenty of delicious pastrami without overwhelming your kitchen.
How long can I store homemade pastrami in the fridge?
Homemade pastrami can be stored in the fridge for up to 5 days. Make sure to keep it in an airtight container or tightly wrapped in plastic wrap to lock in its mouthwatering flavor and moisture!
Can I freeze homemade pastrami, and if so, how?
Absolutely! To freeze your homemade pastrami, slice it into manageable pieces and place them in freezer bags, making sure to remove as much air as possible. This way, it can last up to 3 months without losing its delightful taste. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat gently!
What should I do if my pastrami is too salty?
If you find your pastrami a bit too salty, there’s a simple fix! Rinse the slices under cold water to remove some of the excess saltiness. Additionally, serving your pastrami with a slice of fresh bread or a drizzle of mustard can help mellow the flavors and create a perfect balance.
Can my homemade pastrami be served to pets?
While you may be tempted to share your delicious creation with your furry friends, it’s best to avoid giving them pastrami due to its high sodium content. Instead, consider offering them plain cooked meat with no additives occasionally as a treat. Always check with your veterinarian if you’re unsure!
What if my pastrami doesn’t reach the desired internal temperature?
If you’re finding that your pastrami doesn’t reach the recommended internal temperature of 200°F while smoking or roasting, make sure not to rush the process. If it’s taking longer than expected, you might need to adjust the cooking temperature slightly. Keep a close eye on it and use a meat thermometer to ensure accurate readings. If it’s still not reaching the desired temp, continue cooking until it does for that wonderfully tender texture!
Irresistibly Tender Homemade Pastrami You’ll Crave Daily
Ingredients
Equipment
Method
- Prepare the Brisket: If using pre-packaged corned beef, remove it from packaging and rinse with cold water. Place it in a large stock pot and cover with cold water. Refrigerate overnight or for a minimum of 4 hours to desalinate, ensuring maximum flavor.
- Brine (if needed): If starting with a beef brisket, brine it first according to a separate recipe before moving on to the dry rub application for optimal tenderness and taste.
- Mix the Dry Rub: In a small bowl, whisk together all the ingredients for the dry rub. Rinse the corned beef again and let the excess water drip off, then generously apply the dry rub on all sides of the meat. Place it on a platter and refrigerate overnight or for at least 8 hours.
- Prepare for Smoking: Let the brisket sit at room temperature for about 2 hours before smoking. Smoke the brisket for approximately 6 hours at 225°F. You’ll know it’s ready when it reaches an internal temperature of 200°F.
- Oven Alternative: Preheat your oven to 300°F. Pour 4 cups of cold water into the bottom of a 12x15" roasting pan lined with a wire rack. Position the brisket on the rack, fatty side up, cover tightly with a double layer of aluminum foil, and bake until it reaches 200°F, about 3 to 4 hours.
- Steam for Tenderness: For extra tenderness, steam the brisket until it reaches 204°F. If you're not steaming immediately, cool it and refrigerate it overnight loosely covered with aluminum foil, then steam for 2 hours at room temperature.
- Slice and Serve: Once cooked to perfection, slice the brisket across the grain into about 1/8" thick slices and serve.