Homemade Pastrami Recipe

Cooking Directions

• STEP 1.In a large pot, combine water, salt, sugar, curing salt, and spices to make the brine.
• STEP 2.Place the beef brisket in the brine and refrigerate for 5-7 days, flipping it over halfway through.
• STEP 3.After brining, remove the brisket from the brine and rinse it thoroughly.
• STEP 4.Pat the brisket dry and coat it with a spice rub of black pepper, coriander, and garlic powder.
• STEP 5.Preheat your smoker to 225°F and smoke the brisket for 6-8 hours, or until it reaches an internal temperature of 165°F.
• STEP 6.Remove the pastrami from the smoker and let it rest for 30 minutes before slicing thinly against the grain.
• STEP 7.Serve the homemade pastrami on rye bread with mustard, or enjoy it on its own with pickles and sauerkraut.

Cooking Tips

• Use a digital meat thermometer to ensure the pastrami reaches the correct internal temperature.
• For a more intense flavor, let the pastrami rest in the refrigerator for a day after smoking before slicing.
• To make it easier to slice, partially freeze the pastrami for about 30 minutes before slicing.

Storage and Serving

• Store the homemade pastrami in an airtight container in the refrigerator for up to 1 week.
• To reheat, steam the sliced pastrami for a few minutes until warmed through.
• Serve the pastrami on rye bread with mustard, or use it in other recipes like pastrami hash or pastrami Reuben casserole.