Study to Make Selfmade Pastrami Utilizing Any Type of Meat

Study your complete course of for making do-it-yourself pastrami. You simply want the meat, corned beef brine, pastrami rub and a smoker.

By Christie Vanover | Printed March 7, 2023 | Final Up to date March 13, 2023

When you grasp this do-it-yourself pastrami recipe, you’ll have the ability to take any minimize of meat and treatment it to perfection to make one of the best pastrami you’ve ever tasted.

a pile of sliced and pulled beef brisket pastrami.

What’s Pastrami?

When folks consult with pastrami, they’re nearly at all times referring to beef that’s been cured and smoked with daring spices that kind an especially flavorful crust.

The most well-liked cuts embody beef brisket and beef navel, however I’ve been making beef chuck roast pastrami for years.

Pastrami doesn’t should be beef. In reality, “The Taste” published a fascinating article about the history of pastrami that discusses how Turks and Japanese Europeans made pastrami out of goat, mutton and geese.

I’ve made pork shoulder pastrami and pork stomach pastrami, and I’ve tasted duck pastrami. The chances are actually countless. What meat will you utilize to make do-it-yourself pastrami?

  • Meat: Begin with 5-7 kilos of any minimize of meat. Beef brisket is an apparent start line, however you will get adventurous right here.
  • Corned Beef Brine: This brine accommodates water, kosher salt, darkish brown sugar, Pickling Spices and pink curing salt #1, also referred to as prague powder.
  • Pastrami Rub: Use a pastrami rub with conventional pastrami spices like mustard seeds, coriander seeds and black pepper. Make sure that it has zero salt. There isn’t a want so as to add salt for the reason that brine already provides a lot to the meat.

See the complete recipe card beneath for servings and a full record of components.

bottles of BBQ rubs on black background

When making good pastrami, it’s essential to get the meat-to-brine ratios right. That’s as a result of corned beef brine consists of pink curing salt #1, which is sodium nitrite.

An excessive amount of nitrite could be dangerous, and in the event you don’t use sufficient, you don’t create a correct curing brine.

My do-it-yourself corned beef brine recipe consists of 2-3 teaspoons of pink curing salt. It’s mixed with 1 gallon of water and is acceptable for 5-7 kilos of meat.

  1. STEP ONE: Begin by trimming your meat such as you would for any customary cook dinner. If you happen to’re utilizing a beef brisket, trim the brisket to take away inedible fats. The identical goes for pork shoulder. If you happen to’re making pork loin pastrami or pastrami ribs, take away any extra silver pores and skin.
trimmed brisket on black background.

PRO TIP: Bear in mind, when you trim a brisket, it is going to weigh considerably much less. To make corned beef brisket pastrami, begin with a 10-11-pound entire packer brisket. As soon as it’s trimmed, it is going to weigh about 6 kilos.

You too can purchase a pre-trimmed brisket flat or brisket level. The purpose can have far more taste however is tougher to seek out.

  1. STEP TWO: As soon as your meat is trimmed, place it in a brining bag. I exploit large oven bags as a result of they’re large enough for a brisket. Place the meat inside and set it in a large tub.
trimmed brisket in large oven bag.

PRO TIP: If you happen to purchase a package deal of beef that claims corned beef on it, skip the brine step, as a result of meaning it has already gone by the brining course of.

Take a look at my recipe for Smoked Corned Beef Brisket that’s made utilizing a pre-brined brisket.

  1. STEP THREE: Then, pour the corned beef brine into the bag. Add sufficient so that you cowl all the meat. Press out as a lot air as you possibly can by twisting the highest of the bag. Tie the bag in a knot and place the meat within the fridge to treatment.
brisket in bag of corned beef brine.

Pastrami Curing Occasions

These instances are based mostly on utilizing 5-7 kilos of meat and 1 gallon of brine.

  • Giant Cuts of Beef Like Brisket: 5-7 Days
  • Giant Cuts of Pork or Poultry: 3-5 Days
  • Smaller Items of Meat or Seafood: 1-2 Days
  1. STEP FOUR: After the suitable quantity of days, take away the meat from the brine. You could need to rinse it within the sink underneath chilly water to take away the pickling spices and extra salt. Then, pat it dry with paper towels.
brined corn beef brisket patted dry with paper towels.
  1. STEP FIVE: Then, evenly apply pastrami dry rub to all sides. Plan on utilizing 1 to 1-1/2 tablespoons of rub per pound of meat. I usually use rather less on delicate meats like poultry and seafood.
sprinkling pastrami rub on corned beef brisket.
  1. STEP SIX: Place the seasoned meat on a wire rack on a sheet pan and refrigerate uncovered for 1 extra day. That is the dry brine course of and permits these spices to essentially improve the meat taste.
Seasoned raw corned beef brisket on baking rack.
  1. STEP SEVEN: The ultimate step for turning cured meat into do-it-yourself pastrami is to smoke it. The excellent news is that you could observe any primary smoking methodology for the kind of meat you’ve gotten. Simply cook dinner it to the suitable inside temperature.

I like to recommend setting the temperature of the smoker to 225-275F levels and utilizing a digital instant-read meat thermometer to measure the meat temperature. Insert the thermometer into the thickest a part of the meat.

Greatest Inner Temperatures for Smoked Meats

  • Beef Brisket: 205-210F levels
  • Pork or Lamb Shoulder: 200-205F levels
  • Pork Loin, Pork Tenderloin or Lamb Loin: 145F levels
  • Poultry: 165 levels
  • Seafood: 145 levels

The best way to smoke do-it-yourself beef brisket pastrami

Since most individuals are going to make brisket pastrami, I figured I’d end this text by explaining my do-it-yourself brisket pastrami approach. I smoke it on my Hasty Bake Suburban Charcoal Grill.

brisket pastrami sliced in half by Hasty Bake Smoker.
  1. STEP ONE: Warmth your grill or smoker to 225-275F levels with an oblique warmth zone. Place seasoned brisket on the smoker over oblique warmth. Spritz each half-hour with apple cider vinegar.
corned beef brisket on smoker.
  1. STEP TWO: As soon as the brisket reaches an inside temperature of 160-170F levels and develops a pleasant bark, take away it from the grill. Place it on two sheets of butcher paper.
brisket pastrami on smoker after several hours.

PRO TIP: A 6-pound brisket will take round 4 hours to succeed in this level when smoked at 250-275F levels. If you happen to’re smoking at 225F levels, it is going to take somewhat longer.

  1. STEP THREE: Spritz the brisket with extra apple cider vinegar. Then, high it with a few tablespoons of beef tallow. Wrap the brisket tightly within the paper.
  1. STEP FOUR: Return it to the smoker and proceed cooking it till it reaches an inside temperature of 205-210F levels.
  1. STEP FIVE: Take away the brisket from the smoker and wrap it in a towel. Place it in a cooler with out ice. Shut the cooler and let it relaxation for 1 hour earlier than slicing.
brisket pastrami wrapped in towel in cooler.

The best way to serve do-it-yourself pastrami

If you happen to made brisket pastrami, you need to you should definitely slice the flat finish of the meat towards the grain. You may minimize thick or skinny slices. Skinny slices work greatest for sandwiches.

slicing brisket pastrami flat meat against the grain.

The purpose meat could be pulled aside and shredded. If you happen to made smoked pork shoulder or lamb shoulder pastrami, it’s greatest to tug or shred the meat, as nicely.

A pile of pulled beef pastrami.

If you would like tremendous skinny slices, chill the meat for about an hour. Then, use a meat slicer set to a skinny setting to get these shaved items such as you would discover at a deli.

A pastrami sandwich is made on rye bread with slices of pastrami, Russian dressing, Swiss cheese and sauerkraut. It’s additionally nice by itself with a facet of cabbage and potatoes. My household enjoys pastrami with an enormous bowl of sticky white rice or served chilly on a charcuterie board.

It doesn’t matter what meat you utilize, scrumptious pastrami will also be integrated right into a breakfast hash, macaroni and cheese, stir fried rice or topped on a pizza. Let your pastrami creativity take you to new locations.


As a result of pastrami has been cured and cooked, the USDA says it may be saved for as much as 40 days within the fridge in an hermetic container. Personally, if I’m not going to eat it inside every week, I freeze it. You may hold pastrami within the freezer for a number of months.

GCG Professional Pitmaster Suggestions

  • Corned beef brine and pastrami spice rub could be made prematurely
  • Get adventurous and attempt to make pastrami utilizing totally different meat cuts
  • Use 1 gallon of brine per 5 kilos of meat
  • Comply with curing timelines and cooking temperatures outlined

Incessantly Requested Questions

What’s the distinction between pastrami vs. corned beef?

The principle distinction is the cooking course of. Corned beef is meat, often brisket, that’s been cured. Then it’s cooked with out smoke both in a pot on the range or within the oven or in a crock pot or immediate pot. Pastrami is meat that has been cured that’s cooked on a smoker.

Is pastrami wholesome?

The well being advantages of pastrami range, relying on what minimize of meat you treatment. Meats excessive in fats like pork stomach or brisket shall be much less wholesome than poultry or lean pork loin. Moreover, pastrami accommodates excessive quantities of sodium, so it ought to be eaten carefully, particularly for many who are monitoring their blood stress.

Can canines eat pastrami?

In case your canine eats a few small items of pastrami, it’s best to’t must rush them to the hospital. Nevertheless, it’s greatest to maintain pastrami out of a canine’s eating regimen as a result of it accommodates a whole lot of salt and fats. It’s greatest to seek the advice of your vet for one of the best dietary recommendation to your pet.

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a pile of sliced and pulled beef brisket pastrami.

Selfmade Beef Brisket Pastrami

Study your complete course of for making do-it-yourself pastrami. You simply want the meat, corned beef brine, pastrami rub and a smoker.

Recipe by Christie Vanover

Prep Time 1 hour

Cook dinner Time 6 hours

Servings 12


  • Brine: Place the trimmed brisket in a brining bag. Cowl with corned beef brine. Take away the air, shut the bag and refrigerate for 5-7 days.

  • Season: Take away the cured beef from the brine. Rinse in the event you choose much less salt. Season throughout with pastrami rub. Place on a rack on a baking sheet. Refrigerate uncovered for 1 extra day.

  • Smoke: Warmth the smoker to 225-275F levels. Place the brisket on the smoker fats facet down. Smoke till it reaches an inside temperature of round 160-170F levels. This can take round 4 hours. Spritz each half-hour with apple cider vinegar.

  • Wrap: Take away the brisket from the grill. Place it on two sheets of butcher paper. Spritz the highest with extra apple cider vinegar and drizzle on the meat tallow. Wrap tightly.

  • End Cooking: Return it to the smoker and cook dinner till the interior temperature reaches 205-210F levels. This could take one other 2 hours.

  • Relaxation: Wrap the brisket with a towel and place it in a cooler with out ice to relaxation for 1 hour.

  • Slice: Take away it from the towel and paper. Slice the flat meat towards the grain. Slice or shred the purpose meat.


So as to find yourself with a 6-lb brisket, you’ll want to begin with an untrimmed brisket that’s 10-11 kilos. Or, you should buy a pre-trimmed brisket flat or level from the grocery retailer. 
To make pastrami utilizing different cuts of meat, observe the identical normal steps, however learn the article above for curing instances, cooking temps and different particulars. 


Energy: 467kcalCarbohydrates: 0.4gProtein: 33gFats: 36gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 17gTrans Fats: 0.1gLdl cholesterol: 127mgSodium: 2775mgPotassium: 679mgSugar: 0.03gVitamin A: 58IUVitamin C: 61mgCalcium: 17mgIron: 4mg

This estimate was created utilizing a web based vitamin calculator

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