Pastrami benefits from a gentle steam after smoking, which restores moisture to the sliced meat. Learning how to cook pastrami at home is easier than you think, and it saves you money while giving you total control over flavor. This guide walks you through every step, from brining to slicing.
You don’t need a smoker to make great pastrami. A stovetop steamer or oven works just fine. The key is patience and the right technique.
How To Cook Pastrami: The Complete Guide
Pastrami starts with beef brisket, usually the flat cut. You cure it, season it, cook it low and slow, then steam it. Each step builds flavor and tenderness.
What You Need To Get Started
- Beef brisket (5-7 pounds, flat cut preferred)
- Pink curing salt (Prague powder #1)
- Kosher salt
- Sugar (brown or white)
- Black pepper (coarsely ground)
- Coriander seeds
- Garlic powder
- Mustard seeds (optional)
- Large container or brining bag
- Smoker or oven
- Steamer basket or stovetop steamer
Step 1: Brine The Brisket
Brining is what gives pastrami its distinctive flavor and pink color. You need to cure the meat for 5-7 days.
- Mix 1 gallon of water with 1 cup kosher salt, 1/2 cup sugar, and 2 tablespoons pink curing salt.
- Stir until dissolved. Add 2 tablespoons black pepper, 2 tablespoons coriander seeds, and 1 tablespoon garlic powder.
- Place the brisket in a large container or brining bag. Pour the brine over it, making sure the meat is fully submerged.
- Refrigerate for 5-7 days. Flip the brisket every day to ensure even curing.
The curing salt is essential for food safety and that classic pastrami color. Don’t skip it.
Step 2: Rinse And Dry
After brining, remove the brisket and rinse it thoroughly under cold water. This removes excess salt. Pat it dry with paper towels.
Let the brisket rest in the refrigerator, uncovered, for 12-24 hours. This dries the surface, which helps the rub stick and creates a better bark.
Step 3: Apply The Rub
The rub for pastrami is simple but bold. You want a thick coating of cracked black pepper and coriander.
- Grind 1/2 cup black peppercorns and 1/4 cup coriander seeds coarsely. A mortar and pestle works well, but a spice grinder on pulse mode is fine.
- Mix in 2 tablespoons brown sugar and 1 tablespoon garlic powder.
- Coat the brisket generously on all sides. Press the rub into the meat so it sticks.
Some recipes add mustard seeds or paprika. Feel free to experiment, but keep the pepper and coriander dominant.
Step 4: Smoke The Pastrami
Smoking adds that deep, savory flavor. If you don’t have a smoker, you can use an oven with liquid smoke, but the real deal is better.
- Preheat your smoker to 225°F (107°C). Use wood chips like hickory, oak, or cherry. Hickory is traditional.
- Place the brisket on the smoker grate, fat side up.
- Smoke until the internal temperature reaches 165°F (74°C). This takes about 6-8 hours for a 5-pound brisket.
- Spritz the meat with apple juice or water every hour to keep it moist.
Don’t rush this step. Low and slow is the rule. If the temperature climbs too fast, the meat will be tough.
Step 5: Steam To Finish
This is the secret to tender pastrami. Steaming restores moisture and softens the meat without drying it out.
- Wrap the smoked brisket tightly in aluminum foil.
- Place it in a steamer basket over simmering water. Cover and steam for 2-3 hours.
- The internal temperature should reach 200-205°F (93-96°C) when done.
You can also steam in the oven. Place the wrapped brisket in a roasting pan with 1 inch of water, cover with foil, and bake at 300°F (149°C) for 2 hours.
Step 6: Rest And Slice
Let the pastrami rest for 30 minutes before slicing. This allows the juices to redistribute.
Slice against the grain, as thin as possible. A sharp knife or deli slicer works best. Thick slices are chewy; thin slices melt in your mouth.
Alternative Cooking Methods
Not everyone has a smoker. Here are two reliable methods for cooking pastrami without one.
Oven-Roasted Pastrami
You can get close to smoked flavor by adding liquid smoke to the brine or rub.
- Brine and rub the brisket as described above.
- Preheat oven to 250°F (121°C).
- Place the brisket on a rack in a roasting pan. Add 1 cup of water to the pan.
- Cover tightly with foil and cook for 4-5 hours, until internal temp reaches 165°F.
- Uncover, increase oven to 300°F, and cook another 1-2 hours until bark forms.
- Steam as usual.
This method works well but lacks the smoky depth. Add a few drops of liquid smoke to the water for a closer match.
Stovetop Pastrami
For apartment dwellers, stovetop cooking is a great option.
- Brine and rub the brisket.
- Brown the brisket in a heavy pot with a little oil.
- Add 2 cups of beef broth, 2 tablespoons of liquid smoke, and the spice rub.
- Cover and simmer on low for 3-4 hours, until tender.
- Steam the brisket for 1-2 hours after cooking.
This method is faster but produces a softer bark. The flavor is still excellent.
Common Mistakes And How To Avoid Them
Even experienced cooks make errors. Here are the most common ones.
Overcooking The Meat
Pastrami should be tender but not falling apart. Overcooking turns it into mush. Use a meat thermometer and remove it from heat at 200-205°F.
Not Curing Long Enough
The brine needs time to penetrate. Five days is the minimum for a 5-pound brisket. Shorter curing leads to uneven color and flavor.
Skipping The Steam
Steaming is not optional. It makes the difference between dry, tough meat and juicy, tender pastrami. Don’t skip this step.
Using The Wrong Cut
Brisket is the standard, but you can use beef navel or even chuck roast. Avoid lean cuts like round steak; they dry out too easily.
How To Serve Pastrami
Pastrami is versatile. Here are some classic ways to enjoy it.
- On rye bread with mustard and pickles (the classic Reuben sandwich)
- Sliced thin on a bagel with cream cheese
- Chopped into hash with potatoes and onions
- Added to omelets or scrambled eggs
- As a topping for pizza or baked potatoes
Store leftover pastrami in the refrigerator for up to a week. Wrap it tightly in plastic wrap or foil. You can also freeze it for up to three months.
Frequently Asked Questions
Can I Use Store-bought Corned Beef To Make Pastrami?
Yes. Corned beef is already brined. Rinse it, apply the rub, smoke it, and steam it. It’s a shortcut that works well.
Do I Have To Use Pink Curing Salt?
Yes, for safety. Pink curing salt prevents botulism and gives pastrami its pink color. Do not substitute table salt.
How Long Does Homemade Pastrami Last?
Refrigerated, it stays good for 5-7 days. Frozen, it lasts 3 months. Reheat by steaming or microwaving briefly.
Can I Make Pastrami Without A Smoker?
Yes. Use the oven or stovetop method with liquid smoke. The flavor is different but still delicious.
Why Is My Pastrami Tough?
It likely wasn’t cooked long enough or steamed properly. Brisket needs low heat and time to break down collagen. Steam until fork-tender.
Final Tips For Perfect Pastrami
Making pastrami at home is a rewarding project. The process takes time, but the result is worth it. Here are a few last pointers.
- Use a digital meat thermometer for accuracy.
- Let the brisket rest after steaming before slicing.
- Slice against the grain for the best texture.
- Experiment with spice blends. Add juniper berries or fennel seeds for variety.
- Don’t be afraid to adjust the brine salt level to your taste.
Now you know how to cook pastrami from start to finish. Whether you smoke it, roast it, or simmer it, the key is patience and attention to detail. Enjoy your homemade pastrami on sandwiches, salads, or just by itself.
Remember, the best pastrami is the one you make yourself. It’s fresher, cheaper, and tailored to your preferences. Give it a try this weekend.