If you're looking to recreate that iconic deli-style pastrami in your backyard, this recipe breaks it all down. Start with a brisket flat, brine it in a bold pickling spice blend, smoke it to deep mahogany, and finish with a steam that softens the crust into tender perfection.
Homemade Pastrami Recipe
Tom Jackson
Rated 4.0 stars by 5 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
4 hours
Calories
180
This is heritage cooking at its best—using time, patience, and smoke instead of shortcuts. Follow Chef Tom Jackson’s recipe to take your barbecue game from average to legendary with pastrami that rivals any New York deli.
Ingredients
-
1 beef brisket flat
- 1 tbsp coriander seeds
-
1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp red chile flakes
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tsp ground ginger
- 1 tsp ground mace
- 1 small cinnamon stick, crushed
- 2 bay leaves, broken in to pieces
- 1 gallon water
-
3/4 cup kosher salt
- 1/2 cup sugar
- 2 tsp pink salt (sodium nitrite)
- 5 cloves garlic, crushed
- 2 tbsp pickling spice
- ***Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.
-
1/4 cup black peppercorns, toasted, coarsely ground
- 1/4 cup coriander seeds, toasted, coarsely ground
Pickling Spice
Brine
Rub
Directions
Pickling Spice for Pastrami
Heat a dry skillet over high heat and add the coriander, peppercorns, and mustard seeds. Toast them until fragrant, being careful not to burn them.
Once toasted, transfer the spices to a cutting board and crack them using a heavy pan.
Combine the cracked spices with the remaining spices.
Store the spice mixture in a sealed container for later use.
Brining Pastrami
In a large pot, combine all brine ingredients.
Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved.
Allow the brine to cool to room temperature, then refrigerate until thoroughly chilled.
Once the brine is chilled, place the brisket in the brining liquid, ensuring it is fully submerged. Use plates to weigh it down if needed.
Refrigerate the brisket in the brine for 3 days.
After 3 days, remove the brisket from the brine and rinse it thoroughly under cold water.
Pat the brisket dry with paper towels.
Coat the brisket with the rub, ensuring it is evenly covered.
Store the brisket uncovered in the refrigerator overnight to allow the flavors to meld.
Smoke the Pastrami
Prepare your Yoder Smokers YS640 Pellet Smoker for indirect cooking and set the temperature to 250°F.
Smoke the brisket until the internal temperature reaches 160°F. Use an instant-read thermometer to check the internal temperature.
Once the brisket reaches 160°F, double wrap it in foil or butcher's paper.
Continue smoking the brisket until the internal temperature reaches 205°F.
Once cooked, allow the brisket to rest for half an hour.
After resting, slice the brisket thinly and serve.
Recipe Note
What You’ll Love
Deli-worthy flavor at home: layers of garlic, coriander, mustard seeds, and pickling spices infuse the meat in the brine overnight.
Rich smoke character: the brisket gains depth and color from slow smoking before being steamed to ultimate tenderness.
Hands-on BBQ mastery: from brining to smoking, every stage feels like old-school craft.
Versatility: sliced hot for sandwiches or cold for charcuterie boards—it’s your homemade deli superstar.
Frequently Asked Questions
How long do I need to brine the brisket?
The brisket should be submerged in the brine for 3-6 days to fully cure and develop flavor.
Can I substitute store-bought corned beef?
You can—but homemade curing delivers far more flavor. Pre-corned beef skips the brine step, but you still need to apply the spice crust and smoke it.
What’s the best way to serve pastrami?
Slice it thin against the grain and serve hot on rye with mustard, or cold as part of a deli platter or sandwich.
Can I cook these indoors?
We rate these as a 3 out of 5. Works indoors with adjustments, but the grill is recommended.
Real Deli Pro-Tip
Steaming for 1-2 hours after smoking in a Dutch oven or foil wrapped pan can add additional tenderness to your pastrami.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 180
- Carbs
- 10 grams
- Protein
- 99 grams
- Fat
- 63 grams
- Sodium
- 3728 milligrams
