I’ve been making homemade pastrami for years. I typically make what many call “cheater” pastrami or “fauxstrami”: rather than starting with an unsalted brisket, brining it for days and then smoking, I begin with a corned beef brisket and transform it into incredible pastrami. The results are consistently excellent.
A Big Hit Every Time I Make It
I buy corned beef whenever it’s on sale and turn it into pastrami. Family and neighbors always love it — it’s a crowd pleaser. Recently I tweaked my method and found a finer spice blend produces an even better pastrami: the peppery bite remains, but the pastrami flavor penetrates the meat more deeply than with a coarser grind.
When smoking, I prefer fruit or nut woods unless I want a very heavy smoke flavor. Pecan, apple and cherry are my favorites. For this batch I used apple wood to give a light, sweet smoke that complements the spiced crust.
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Homemade Pastrami
Equipment
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Mixing Bowl
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Whisk
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Smoker
Ingredients
- 1 corned beef brisket try to get a flat one that is consistent in thickness
- 2 tablespoons prepared yellow mustard plus more if needed
- 3 tablespoons brown sugar
- 1 tablespoon ground coriander
- 1 teaspoon ground allspice
- 3-4 tablespoons freshly ground black pepper
Instructions
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Rinse the corned beef and pat it dry.
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In a bowl, whisk together the mustard, brown sugar, coriander and allspice. The mixture should be slightly wet so it sticks to the meat; add a little more mustard if needed.
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Rub the mustard-spice mixture all over the brisket, then press the ground black pepper over the entire surface until it’s completely coated.
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Place the seasoned brisket in a large resealable bag or wrap tightly in foil and refrigerate overnight to let the flavors meld.
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Preheat your smoker to 225–250°F and add a light fruit wood such as apple, cherry or pecan for a mild, complementary smoke.
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Smoke the brisket for at least 8 hours, or until the internal temperature reaches 195–205°F. Cooking time will vary with size, so monitor temperature rather than time alone.
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Remove the brisket from the smoker, wrap it in foil, and let it rest for about 30 minutes to redistribute the juices.
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Slice the brisket thinly against the grain with a sharp knife or meat slicer for tender, classic pastrami slices.
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Serve warm on rye, in sandwiches, or as desired.
Notes
Nutrition
Nutritional values are approximate.