Homemade Pastrami from Whole Brisket
Homemade Pastrami from Whole Brisket
Ingredients
For the Brining Solution
- 1 whole packer brisket, about 10-12 pounds, trimmed of hard fat
- 1 gallon water
- 1 1/2 cups kosher salt
- 1/2 cup granulated sugar
- 2 tablespoons pink curing salt #1, (Prague Powder #1)
- 2 tablespoons pickling spice
- 6 cloves garlic, smashed
- 3 bay leaves
For the Rub
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
Instructions
- 1
Prepare the Brining Solution: In a large pot, combine the water, kosher salt, granulated sugar, pink curing salt, pickling spice, smashed garlic, and bay leaves. Bring to a boil, stirring until the salts and sugar are dissolved. Remove from heat and allow the solution to cool completely to room temperature, then refrigerate until thoroughly chilled (ideally below 40°F). This step is crucial for food safety.
⏱️ 30 min
- 2
Prepare the Brisket: Trim any hard, thick fat from the brisket, leaving about 1/4 to 1/2 inch of fat cap on one side. This fat will render and add flavor during cooking.
⏱️ 15 min
- 3
Brine the Brisket: Place the trimmed brisket into a large, non-reactive container or a heavy-duty brining bag. Pour the chilled brining solution over the brisket, ensuring it is fully submerged. If needed, use a plate or weight to keep the brisket under the liquid. Refrigerate for 7-10 days, flipping the brisket daily to ensure even brining. The longer the brine, the more flavor and cure it will absorb.
⏱️ 10080 min
- 4
Rinse and Soak: After brining, remove the brisket from the solution. Rinse it thoroughly under cold running water to remove excess salt and spices. Place the brisket in a large container filled with fresh cold water and soak for 2-4 hours, changing the water every hour. This helps to reduce the saltiness of the pastrami. Pat the brisket completely dry with paper towels.
⏱️ 240 min
- 5
Prepare the Rub: While the brisket is soaking, prepare the rub. In a spice grinder or mortar and pestle, coarsely grind the black peppercorns and coriander seeds. Transfer to a bowl and mix with the garlic powder, paprika, and onion powder.
⏱️ 15 min
- 6
Apply the Rub: Generously coat the entire surface of the brisket with the prepared rub, pressing it firmly to adhere. Allow the brisket to sit at room temperature for about 1 hour before smoking, or refrigerate overnight for deeper flavor.
⏱️ 60 min
- 7
Smoke the Brisket: Preheat your smoker to a consistent temperature of 225-250°F. Place the brisket directly on the grates, fat side up. Smoke for approximately 10-16 hours, or until the internal temperature reaches 165-175°F. The exact time will depend on the size of your brisket and your smoker. Use a good quality wood like oak, hickory, or pecan for smoking.
⏱️ 960 min•🌡️ 225
- 8
Steam the Pastrami: Once the brisket reaches the desired internal temperature, remove it from the smoker. Wrap the pastrami tightly in butcher paper or foil. Place the wrapped pastrami in a large steamer basket over simmering water, or in a large roasting pan with about 1 inch of water, covered tightly with foil. Steam for 2-4 hours, or until the internal temperature reaches 200-205°F and the pastrami is fork-tender. This steaming process is crucial for tenderizing the pastrami.
⏱️ 240 min
- 9
Rest and Slice: Remove the pastrami from the steamer and let it rest, still wrapped, for at least 30 minutes, or up to 2 hours. This allows the juices to redistribute. For best results, chill the pastrami completely in the refrigerator before slicing. Slice against the grain as thinly as possible using a sharp knife or meat slicer.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pastrami from Whole Brisket
For the Brining Solution
- 1 whole packer brisket, about 10-12 pounds, trimmed of hard fat
- 1 gallon water
- 1 1/2 cups kosher salt
- 1/2 cup granulated sugar
- 2 tablespoons pink curing salt #1, (Prague Powder #1)
- 2 tablespoons pickling spice
- 6 cloves garlic, smashed
- 3 bay leaves
For the Rub
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
Instructions
- 1
Prepare the Brining Solution: In a large pot, combine the water, kosher salt, granulated sugar, pink curing salt, pickling spice, smashed garlic, and bay leaves. Bring to a boil, stirring until the salts and sugar are dissolved. Remove from heat and allow the solution to cool completely to room temperature, then refrigerate until thoroughly chilled (ideally below 40°F). This step is crucial for food safety.
⏱️ 30 min - 2
Prepare the Brisket: Trim any hard, thick fat from the brisket, leaving about 1/4 to 1/2 inch of fat cap on one side. This fat will render and add flavor during cooking.
⏱️ 15 min - 3
Brine the Brisket: Place the trimmed brisket into a large, non-reactive container or a heavy-duty brining bag. Pour the chilled brining solution over the brisket, ensuring it is fully submerged. If needed, use a plate or weight to keep the brisket under the liquid. Refrigerate for 7-10 days, flipping the brisket daily to ensure even brining. The longer the brine, the more flavor and cure it will absorb.
⏱️ 10080 min - 4
Rinse and Soak: After brining, remove the brisket from the solution. Rinse it thoroughly under cold running water to remove excess salt and spices. Place the brisket in a large container filled with fresh cold water and soak for 2-4 hours, changing the water every hour. This helps to reduce the saltiness of the pastrami. Pat the brisket completely dry with paper towels.
⏱️ 240 min - 5
Prepare the Rub: While the brisket is soaking, prepare the rub. In a spice grinder or mortar and pestle, coarsely grind the black peppercorns and coriander seeds. Transfer to a bowl and mix with the garlic powder, paprika, and onion powder.
⏱️ 15 min - 6
Apply the Rub: Generously coat the entire surface of the brisket with the prepared rub, pressing it firmly to adhere. Allow the brisket to sit at room temperature for about 1 hour before smoking, or refrigerate overnight for deeper flavor.
⏱️ 60 min - 7
Smoke the Brisket: Preheat your smoker to a consistent temperature of 225-250°F. Place the brisket directly on the grates, fat side up. Smoke for approximately 10-16 hours, or until the internal temperature reaches 165-175°F. The exact time will depend on the size of your brisket and your smoker. Use a good quality wood like oak, hickory, or pecan for smoking.
⏱️ 960 min•🌡️ 225 - 8
Steam the Pastrami: Once the brisket reaches the desired internal temperature, remove it from the smoker. Wrap the pastrami tightly in butcher paper or foil. Place the wrapped pastrami in a large steamer basket over simmering water, or in a large roasting pan with about 1 inch of water, covered tightly with foil. Steam for 2-4 hours, or until the internal temperature reaches 200-205°F and the pastrami is fork-tender. This steaming process is crucial for tenderizing the pastrami.
⏱️ 240 min - 9
Rest and Slice: Remove the pastrami from the steamer and let it rest, still wrapped, for at least 30 minutes, or up to 2 hours. This allows the juices to redistribute. For best results, chill the pastrami completely in the refrigerator before slicing. Slice against the grain as thinly as possible using a sharp knife or meat slicer.
⏱️ 120 min