Beef Pastrami
Smoky, tender, and perfectly seasoned—discover the secrets to crafting the ultimate homemade pastrami that outshines any deli.
Total time
32040 min
Servings
1
Calories
1989.5
Category
Dinner & Mains
Transform a simple beef brisket into a deli-style masterpiece with this homemade Beef Pastrami recipe. A long, aromatic brine infuses the meat with peppercorns, thyme, bay leaves, cloves, and garlic, followed by a slow smoking process that yields tender, flavorful pastrami perfect for sandwiches or slicing thin.
Ingredients
Makes 1 serving
- 5 beef brisket
- 2 black peppercorns
- 2 dried thyme
- 6 bay leaves
- 2 whole cloves
- 1/4 garlic
- 2 water
- 1/4 brown sugar
- 6 kosher salt
- 3/4 fresh coarse ground black pepper
Method
In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries.
In a large saucepan over medium heat combine the water, brown sugar and salt.
Bring to a boil.
Stir to dissolve the sugar/salt mixture.
Remove from heat and stir in the dry spice mixture.
Steep for one hour.
Place the brisket in a large freezer bag.
Pour the brine into bag, press out air and seal.
Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it.
Preheat your smoker.
In a small bowl combine the crushed juniper berries and black pepper.
Remove brisket from bag and discard brine.
Lightly pat dry.
Press firmly into one side of the meat 1/2 of the juniper/pepper mix.
Turn and repeat.
Place brisket in smoker and smoke for 4 hours.
Remove from smoker and cool for 30 minutes.
Place brisket in a large dutch oven.
Cover with water and turn heat to medium high.
Bring to a boil.
Reduce heat to simmer, cooking for two hours.
Remove from dutch oven and cool completely.
At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.
Cook's notes
- For best results, use a high-quality beef brisket with good marbling.
- Turn the brisket every few days during brining to ensure even flavor distribution.
- If you don't have a smoker, you can finish the pastrami in a low oven (250°F) after brining, but smoking adds essential depth.
- Let the pastrami rest for at least 30 minutes after cooking before slicing to retain juices.
Frequently asked
Can I use a different cut of beef?
Brisket is traditional, but you can substitute with a beef navel or even a thick-cut top round. Adjust brining time based on thickness.
Why do I need to brine for 3 weeks?
The long brine fully penetrates the dense brisket, creating the signature pastrami flavor and texture. Shorter brining will result in less flavor.
Can I skip the juniper berries?
Juniper berries add a distinctive herbal note, but you can omit them or substitute with a pinch of crushed rosemary or allspice.
What temperature should the smoker be?
Maintain a smoker temperature of 225-250°F. Smoke until the internal temperature reaches 195-205°F for sliceable pastrami.
