The Best Homemade Pastrami Recipe
What You’ll Love About This Recipe
Making homemade pastrami is easier than you think, and the results are packed with flavor that beats store-bought any day. You’ll love the rich, smoky taste and tender texture that comes from slow-cooking your own brisket.
- Big, bold flavor – A perfect blend of spices gives pastrami its signature peppery, smoky kick.
- Tender and juicy – Slow cooking keeps the meat moist and melt-in-your-mouth delicious.
- Customizable – Adjust the spices and smoke level to make it just how you like it!
Recipe
Pastrami is a flavorful, spiced, and smoked deli meat that’s perfect for sandwiches. Making it at home requires patience but delivers incredible results. This recipe involves curing, seasoning, smoking, and steaming the meat to achieve tender, juicy pastrami with a rich crust.
Ingredients
- 1 (5-6 lb) beef brisket (flat cut)
- ½ cup kosher salt
- ½ cup brown sugar
- 2 tbsp pink curing salt (Prague Powder #1)
- 4 cloves garlic, minced
- 2 tbsp black peppercorns, coarsely ground
- 2 tbsp coriander seeds, coarsely ground
- 1 tbsp mustard seeds
- 1 tbsp paprika
- 1 tsp ground allspice
- 1 tsp ground cloves
Instructions
- Cure the brisket: In a bowl, mix kosher salt, brown sugar, and pink curing salt. Rub the mixture all over the brisket. Place in a large resealable bag and refrigerate for 5-7 days, flipping daily.
- Rinse and soak: Remove the brisket from the bag and rinse thoroughly under cold water. Soak in fresh water for 1-2 hours to remove excess salt.
- Season: Combine garlic, peppercorns, coriander, mustard seeds, paprika, allspice, and cloves. Coat the brisket evenly with the spice mix.
- Smoke: Preheat smoker to 225°F (107°C). Smoke the brisket for 6-8 hours until the internal temperature reaches 165°F (74°C).
- Steam: Wrap the brisket in foil with ½ cup water and steam in a 300°F (150°C) oven for 2-3 hours until tender (internal temp 203°F/95°C).
- Rest and slice: Let rest for 30 minutes, then slice thinly against the grain.
Notes
- Pink curing salt is essential for food safety and flavor—do not omit.
- For a stronger crust (bark), smoke uncovered the entire time instead of steaming.
Equipment
- Smoker
- Meat thermometer
- Large resealable bag
Time
- Prep time: 30 minutes
- Cooking time: 8-11 hours
- Total time: 5-7 days (including curing)
Cuisine
American
Serving
8-10 servings
Nutrition
Homemade pastrami is packed with protein and essential nutrients. Here’s a breakdown of its nutritional value per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 24 g |
| Fat | 12 g |
| Carbohydrates | 2 g |
| Sodium | 800 mg |
| Cholesterol | 60 mg |
What To Serve With It
I love pairing my homemade pastrami with classic sides like tangy coleslaw or crispy pickles, but it’s also amazing in a sandwich piled high with mustard and rye. If you’re feeling fancy, try it with roasted potatoes or a simple green salad for a lighter meal. No matter how you serve it, pastrami’s bold flavor shines when you balance it with the right sides or bread.
Side Dishes
When you’re ready to serve your pastrami, it’s all about pairing it with sides that complement its rich, smoky flavor. I love crisp, tangy coleslaw—it cuts through the meat’s richness perfectly. A warm potato salad with mustard dressing adds heartiness without overpowering the star of the meal. Pickles, whether dill or bread-and-butter, bring a sharp contrast that brightens every bite. For something lighter, roasted Brussels sprouts with a balsamic glaze balance the pastrami’s intensity. And don’t forget a crusty rye bread or soft pretzel roll to soak up any juices. These sides make the meal unforgettable.
Sandwich Options
Pastrami doesn’t just shine on its own—it’s a star in sandwiches too. My go-to is a classic Reuben: rye bread, Swiss cheese, sauerkraut, and Russian dressing, grilled until crispy. For something simpler, try pastrami on sourdough with mustard and pickles—it’s tangy, crunchy, and perfect for lunch. If you’re feeling fancy, layer it with avocado, sprouts, and a smear of horseradish mayo on whole grain. And don’t forget the ultimate comfort food: a pastrami melt with cheddar and caramelized onions. Trust me, once you start experimenting, you’ll never run out of delicious ways to enjoy it!
