Pastrami is a deliciously spiced, smoked deli meat that pairs perfectly with rye bread, mustard and pickles While you can buy pre-sliced pastrami at the supermarket, making your own from corned beef is so much more satisfying With just a few easy steps, you can transform a corned beef brisket into incredible homemade pastrami right in your own kitchen.
In this detailed guide, I’ll walk you through the entire process of turning store-bought corned beef into superior pastrami You’ll learn all about selecting the right cut of meat, removing excess salt, making a flavorful spice rub, hot smoking low and slow, steaming to perfection, slicing thinly against the grain and assembling towering sandwiches Let’s dive in!
Step 1: Start with a Quality Corned Beef Brisket
The first step is choosing an excellent corned beef brisket, as this is the foundation your pastrami will be built upon. Here are a few tips for picking the right cut:
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Go for the flat cut brisket – The leaner flat cut has a more uniform shape and meat-to-fat ratio that ensures even cooking and great texture.
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Choose a smaller 3-5 lb brisket – This size range feeds 4-6 people. Scale up for larger crowds.
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Select a reputable brand – I like Niman Ranch’s old-world style corned beef packed with flavors like juniper berries and bay leaves.
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Check for bright color and firmness – Make sure the corned beef is a deep red and the texture is firm with minimal liquid in the packaging.
The seasoned brine of the corned beef provides a solid salty flavor base before smoking and steaming finish the pastrami transformation.
Step 2: Desalinate the Corned Beef
Corned beef can be quite salty, so it’s important to desalinate it before making pastrami. Here’s how:
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Submerge the brisket in cool water – Place the corned beef in a large container and cover completely with water.
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Soak 8-12 hours in the fridge – Letting it soak overnight draws out excess salt.
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Change the water halfway – Drain and refresh the water for more thorough desalinating.
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Rinse well after soaking – Rinse off any remaining surface salt under cool running water.
Desalinating properly prevents the final pastrami from being overly salty. Now the canvas is ready for some serious flavor!
Step 3: Make a Bold Spice Rub
A signature spice rub is key for converting the desalinated corned beef into true pastrami. Here are some tips:
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Grind whole peppercorns and spices – Use whole black peppercorns, coriander seeds, mustard seeds and grind them coarsely.
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Include garlicky, aromatic spices – Paprika, garlic powder and onion powder add wonderful savory depth.
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Add a touch of sweetness – 1-2 tsp of brown sugar or honey balances the spice blend beautifully.
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Lightly oil the brisket – So the rub sticks well and forms a nice crust.
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Pack on the rub generously – Coat all surfaces, pressing in firmly with your hands.
This intensely flavorful rub provides the signature taste of pastrami. Now to seal in that goodness!
Step 4: Hot Smoke the Corned Beef Low and Slow
Gently smoking the corned beef is what really converts it into supreme pastrami:
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Setup smoker for 225-250°F – Use indirect heat and wood chunks/pellets like apple, oak or hickory.
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Monitor with a probe thermometer – Insert the probe into the thickest part of the meat.
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Maintain steady low temperature – Keep the smoker between 225-250°F for slow, even cooking.
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Smoke until 205°F internal temp – The brisket is done when the probe reads 200-210°F in the thickest section.
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Let rest 30 minutes before slicing – Wrap in foil and allow the smoked meat to rest before serving.
Proper low and slow smoking ensures the pastrami is tender while taking on that luscious smoky essence.
Step 5: Finish with a Steam
A brief steam after smoking helps further tenderize and boost juiciness:
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Bring water to a boil – Place a steaming rack in a pot with 2-3 inches of water.
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Suspend brisket over steam – Set the smoked meat on the rack over, not touching, the water.
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Steam 30 minutes – Until the internal temp hits 210°F for well-done pastrami.
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Rest wrapped for 30 mins – Remove from steam, wrap in foil and let rest before slicing.
Steaming puts the final touches of fork-tender moisture into your homemade pastrami masterpiece.
Step 6: Chill, Slice Thinly and Make Amazing Sandwiches
After steaming, chill the pastrami completely before slicing it up for assembled sandwiches:
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Refrigerate overnight – Chilling firms up the meat for cleaner, thinner slices.
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Cut paper-thin slices against grain – Use a sharp knife to slice the chilled meat very thin.
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Pile high on rye bread – Layer up pastrami sky-high on rye with mustard and sauerkraut.
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Eat hot or cold – Enjoy your pastrami warm on a sandwich or chilled in salads and charcuterie.
With these simple steps, you can now craft insanely delicious pastrami from corned beef in your own kitchen for a fraction of the deli price. Once you’ve mastered the basic method, experiment with different wood smoke flavors and spice rubs until you find your ultimate pastrami perfection.
Frequently Asked Questions
What cut of beef is best for making pastrami?
The brined beef brisket flat cut is ideal thanks to its uniform shape and balanced fat content that ensures moist, well-seasoned pastrami.
How long does the entire pastrami process take?
Plan for 8-12 hours including desalinating, smoking low and slow, and steaming. The brisket must cook gently over many hours.
Can I skip brining and use a fresh brisket?
You can brine a raw brisket yourself, but starting with pre-brined corned beef saves time.
What types of wood are good for smoking pastrami?
Oak and hickory give traditional smoke flavor. Fruit woods like apple and cherry also pair wonderfully with the warm spices.
How to make pastrami using store bought corned beef.
Remove the corn beef from the package and rinse off any excess brine. Soak the corn beef in a pot of water overnight to remove any of the excess salt.
The packaged stuff you find at the grocery store tends to be really salty and this step really helps eliminate some of that excess sodium.
After 24 hours you can remove the corn beef from the brine and rinse off with water one more time. Take some paper towels and pat off any excess moisture. Now it’s time to season.
Make a homemade pastrami rub by combining black pepper, brown sugar, ground coriander, garlic powder, onion powder, smoked paprika.
Apply the dry rub generously to all sides of the corn beef and allow the seasonings to absorb for 30 minutes before placing it on the smoker. If your corn beef comes with a seasoning packet, you can go ahead and throw that away or save it for another time.
Heat your smoker up to 250°F and smoke the pastrami fat side down until it reaches 165°F and has developed a nice bark on the outside.
I like to take a 50-50 mix of beef broth and Guinness beer to spritz the outside when it’s looking dried out.
After the bark has set and the internal temperature is at least 165 degrees, wrap the pastrami in butcher paper or aluminum foil with a little extra beef broth.
This will keep the brisket moist and speed up the cooking process a little bit. Aim to get the pastrami to about 200°F or when it is probe tender. You should be able to stick your thermometer into the meat with little resistance.
Once the pastrami is done cooking allow it to rest for at least an hour for best results. The longer the rest period, the more tender and juicy the pastrami will be. Cut thin slices across the grain and serve while it’s still warm.
What’s the difference between corned beef and pastrami?
Corn beef and pastrami are both made from a brisket that has been soaking in a brine solution with ingredients like mustard seeds, juniper berries and bay leaves.
The difference in the two is that corn beef is steamed or braised while pastrami is usually smoked. Pastrami also has a very pepper-heavy seasoning while corn beef isn’t seasoned at all, just brined.