Homemade Pastrami

For this homemade pastrami, beef brisket is brined (or corned) in a pickling mix for 5 days. The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. If you must smoke it, see the variation.

A partially sliced homemade pastrami on a wooden board.

Delicatessen aficionados might cringe at the idea of homemade pastrami cooked in the oven since wood smoking is supposed to be the customary cooking method—at least, that’s what they think. In truth, some of the most lauded pastrami and smoked meats involve no wood smoke at all. In his must-read chronicle, Save the Deli, writer and deli aficionado David Sax reveals that the smoky flavor in commercially produced pastrami comes from fat dripping down and sizzling on the gas element of the ovens that are used.

This recipe begins with the same cured (“corned”) beef brisket as in our Backyard Barbecue Pastrami (see variation below). But here, the brisket is steam-roasted until tender, avoiding the more complex process required to make the barbecued version. Smoked paprika adds its elemental flavor without getting in the way of the traditional coriander and black pepper seasonings. The process to create this deli classic is time-consuming—5 days to brine plus 3 to 4 hours to cook. But trust us, your patience will be rewarded. Originally published March 10, 2014.Nick Zukin and Michael Zusman

Homemade Pastrami

  • Quick Glance
  • (10)
  • 45 M
  • 5 D, 7 H
  • Makes 3 to 4 pounds
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  • For the brine
  • For the spice rub


Make the brine

Fill a large stock pot with 3 quarts (12 cups) cold water. Add the kosher and pink curing salts (it’s essential to weigh the kosher salt for accuracy rather than go by a volume measure, trust us), granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.

Add the 3 quarts ice-cold water to a 2-gallon (or larger) food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool.

Trim the excess fat from the brisket until the fat layer remaining on the brisket is about 1/4 inch thick. Submerge the brisket in the cooled brine. (It may be necessary to cut the brisket into 2 pieces to submerge it.) Refrigerate the brisket for 5 days, stirring the brine and flipping the brisket once a day. Make sure that if any of the brisket sides are touching one another that you regularly turn them away from each other to expose all the brisket to the brine.

Make the spice rub

Mix together the coriander, pepper, and paprika in a small bowl.

Roast the pastrami

Remove the brisket from the brine and pat it dry. Rub 1/4 cup spice rub evenly on the nonfatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side. Let the brisket come to room temperature, about 2 hours.

Preheat the oven to 300°F (149°C). Pour 4 cups cold water into the bottom of a 12-by-15-inch roasting pan. Set a wire rack inside the pan.

Place the brisket on the wire rack, fatty side up. Tightly cover the brisket and roasting pan with a double layer aluminum foil. Bake until the brisket reaches an internal temperature of 200°F (93°C). This should take about 1 hour per pound or 3 to 4 hours total. Let the meat rest for at least 30 minutes before slicing.

Without trimming the fat, carve the pastrami against the grain into 1/4-inch-thick slices—or, to be less exact, into slices as thin as possible without the meat falling apart. Keep the meat tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or frozen for up to 6 months.

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    Tuxedo Variation

    • Backyard Barbecue Pastrami
    • Tux variation

      While this pastrami takes more time to produce than the Homemade Pastrami, the resulting depth of flavor makes it worth the extra effort. With the wide variety of smokers and barbecue grills available on the market, we can only offer general instructions on how to perfect this superior pastrami. But as with all successful meat smoking, the key is low and slow.

      Prepare the Homemade Pastrami recipe as directed through step 5, omitting the paprika in the spice rub. In an outdoor smoker or barbecue grill, smoke the meat, fatty side up, at 225°F (107°C) for 6 to 8 hours, or until it reaches an internal temperature of 160°F (71°C) to 175°F (79°C). Oak, maple, pecan, hickory, or fruit woods may be used, depending on availability and preference. (Avoid mesquite, as it gives a harsh flavor to long-smoked meats.)

      Preheat the oven to 300°F (149°C). Place the brisket in a roasting pan and tightly cover the brisket and pan with a double layer aluminum foil. Bake until the meat reaches an internal temperature of 200°F (93°C), 1 1/2 to 2 hours.

    Recipe Testers Reviews

    Wow. Who knew it could be so easy to make your own high-quality homemade pastrami? This recipe made a lean, slightly spicy, smoky-tasting (from the smoked paprika) pastrami that certainly could hold its own with anything I've ever mail-ordered from New York. At less than $11/pound, it's fairly economical, too (Katz's Deli charges $12.50 a pound, unsliced, plus shipping). I purchased a 3 1/2-pound flat-cut brisket from Whole Foods and mixed up the brine mostly with ingredients I already had in my kitchen. The only unusual ingredient is the pink salt or Prague Powder #1, which is salt and 6% sodium nitrite. I got it online from The Spice House. I brined the meat in a large ceramic bowl (it wasn't quite 2 gallons, but it was close enough) and weighted the meat with a plate. The brine is rather pungent and I was glad to get it out of the fridge after the five-day brining period! After removing the meat from the brine, I coated it with the spice mixture and, after 2 hours—during which time the meat came to room temperature and my daughter made 3 batches of cookies—I put the brisket in the oven, fat side up (not sure why the instructions would say fat side down), and cooked it for 3 1/2 hours, or exactly 1 hour per pound. At this point, the thickest part of the meat was 200°F. The result was sublime: tender, spicy, and delicious. My only critique is that I found it a touch too salty and wonder if you could cut back a bit on the kosher salt. A tip: The meat is much easier to cut after it has cooled in the refrigerator. I would recommend cutting it no thicker than 1/8 inch. I made a deli-style sandwich with Polish rye bread, deli mustard, melted Swiss cheese, and, of course, the pastrami.

    It's pretty hard to believe that we cooked up homemade pastrami. Really. We made pastrami. Pastrami is something that you buy at a deli. But we really made pastrami. Now it’s not something that would be easy for just anyone to make. You need time, and, if you want to smoke it like we did, you need a smoker. And patience. If you have all of those things, and if you like pastrami, this is the recipe for you. We liked slicing it far thinner than the recipe called for. We made an assortment of different sandwiches with the pastrami. Pastrami on rye with cole slaw and Russian dressing (where I grew up, this was called a "Pastrami Special"). And then there's our version of a Reuben, with pastrami, sauerkraut, Comté cheese, and Dijon mustard on rye, grilled till golden with melty goodness. The recipe makes quite a lot of pastrami. We're going to seal the rest in packages and freeze them so that the pastrami can be enjoyed in the future. I'm looking forward to it.

    I made the oven version of this homemade pastrami recipe. I've had pastrami sandwiches at several of the best delis in New York City. This pastrami was very comparable in terms of flavor and smokiness. Never having cured meat before, I followed the instructions in the recipe precisely and the pastrami turned out perfectly. Once the brine was made, it was simply a matter of turning the meat and stirring the brine once a day for 5 days. I didn't have pink curing salt in my pantry and so I ordered it online. The 4-ounce package provided enough for this recipe plus some leftovers, so unless you plan to do a lot of curing, purchase the smallest amount that is offered. To emulate the full New York experience, I served it on good rye bread with cole slaw and Russian dressing and some steak fries and pickles on the side. It was good to know that I can pretty much recreate that experience in my own kitchen!

    Pastrami isn't exactly what I'd call part of my native cuisine. In fact, I can't say for sure whether I'd ever even eaten it before making this recipe. But I have brined a lot of meat, and I've smoked a lot of meat, and I think I know what's good. This was good! Just to be sure, I took it to a party with a bona fide New Yorker present to see if it met with his approval. His response was, "Apparently I've been buying crappy pastrami all my life." Everyone raved about it.

    I'd like to add a clarification on the ingredients.There is also a curing salt #2 out there, which contains sodium nitrate in addition to the sodium nitrite, and that is not what you are looking for. You can buy curing salt #1 online from shops that cater to home sausage makers and hunters, as well as on amazon.com. The author doesn't give much direction on how to smoke the meat, but I'll add a few tips. When smoking brisket, whether for this recipe or anything else, you want to smoke it with the fat cap up the whole time. Don't flip it. If you're using an offset smoker, with the firebox to the side, you may want to rotate the brisket 180 degrees during the cooking, but don't flip it.

    If you're using a brisket flat cut, the cooking time for this recipe is quite a bit off. Mine had reached 190°F by 6 hours. I reduced the oven time to half an hour to compensate for the fact that the brisket was almost at the final temp when I took it off the smoker. In looking into how pastrami is made, I learned that traditionally, it's smoked first, then steamed. I think the reason behind the oven time in this recipe is to simulate the steaming step. If so, I see no reason why you couldn't just wrap the brisket in foil and leave it on the smoker. Heat is heat, more or less, and if the brisket is wrapped in foil, it will steam whether it's in a smoker or an oven, so you can save yourself the trouble of heating up another appliance.The cooking time was really the only issue with the recipe. The spice rub was perfect. No, it doesn't need salt, as it's soaked up plenty from the brine. I served this at home as a pastrami version of a Reuben sandwich. For the party, I made a sort of pumpernickel flatbread and let people top it with either Reuben toppings or just mustard and pickles, whichever they preferred. Leftovers went into a potato hash, which would make a nice breakfast with an egg on top. And I've seen a recipe for a pastrami eggs Benedict which is calling my name. Lots of good stuff to do with this delicious smoked meat.

    Being that real pastrami is unavailable where I live, I've been looking for a good homemade pastrami recipe for a long time. So, needless to say, I was thrilled to try this recipe. I had a very large brisket (about 7 to 8 pounds), so I cut it in half and made half in the oven and the other half on my gas grill. I've pickled briskets many times in the past, and this recipe is pretty straightforward. I couldn't find pink curing salt here, so I omitted it but I don't think it made a difference. [Editor's Note: Actually, the pink curing salt serves a very important purpose, and is essential. We're glad Sue loved the recipe without it, but we insist that you, dear reader, find pink curing salt. It helps to ensure safe preservation of the meat.] Almost every single recipe for pickling or brining meat tells you that it's important that the meat be kept submerged. Although this recipe did say to submerge the meat, it didn't specify making sure that you keep it submerged. I placed a can of vegetables in a sealed bag on top of the meat to keep it under the liquid. I pickled the brisket for 6 days, then cut it in half and followed the instructions exactly. The pastrami that I cooked on the grill was much tastier than the one baked in the oven. I thought the oven-baked one was okay but didn't compare to the grill-cooked one. The grill-smoked pastrami smelled better, tasted better, and was more tender. I also think it's important to not use a lean brisket. Look for— or ask your butcher for—a brisket with a 1/4-inch layer of fat on top.


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    1. Tried this recipe for the first time and had excellent results. My first go was not quite as good as pastrami from Harold’s NY Deli in Edison, NJ or Sarge’s Deli in NY but it came in a close second. I could only find a flat portion of the brisket but will try a point with a little more fat next time.

      I smoked the pastrami with cherry on my cheap propane grill. It was 42°F out with some wind so I made a number of trips outside to adjust the grill temperature. A ThermoPro remote thermometer with two probes made it possible to closely monitor both the grill temperature and the temperature of the brisket.

      Definitely a winner with a repeat planned in the near future.

      1. That’s fantastic, Jeff! Your pastrami looks amazing and we couldn’t be more pleased at how well it turned out for you. Thanks for sharing!

    2. Hello! Sorry if this has been asked before but while the brisket is in the brine in the refrigerator should it be covered? Thanks in advance!

      1. No, it doesn’t need to be, Robert. Just make sure your pastrami is submerged in the brine.

    3. I am confused with steps 4-5.

      The spice rub is:
      1/4 cup ground coriander
      2 tablespoons freshly ground black pepper
      2 tablespoons smoked paprika

      Making a total of 1/4 cup + 4 T of rub

      “Rub 1/4 cup spice rub evenly on the nonfatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side.”

      This would leave 4T for the fatty side…most pastrami I have seen has the bulk of the rub on the fatty side. Will be brining in about 12 hrs….so that gives you about 5 days to reply :)

    4. I took a whole brisket and cut the point off and made burnt ends on a Friday. I then took the flat and brined it for 5 days and made the tuxedo version using this recipe and it turned out fantastic. I did everything exactly as the recipe said. We ate the pastrami sandwiches the night I smoked it and everyone loved it and thought it was great. I had about 1/3 of it left unsliced and I wrapped it in plastic and put it in the fridge. Two days later I sliced it really thin and warmed it up by steaming it on the stove. As good as it was the first day, it was better 2 days later steamed. Next time I will just smoke it, wrap it and put in the refrigerator and then steam it a day or two later for sandwiches.

      1. So glad you enjoyed it, Ian. Do let us know how you changed it; we love to hear about each reader’s experience.

    5. 1/4 cup of sodium nitrite? That is an insane amount you trying to kill people? FDA recommends no more than 150ppm, please use an online meat curing calculator to figure out the right amount.

      1. Brandon, no we’re not trying to kill people! If you use a calculator (we use AmazingRibs.com), to create a 150ppm mixture, you’ll need about 1 tablespoon plus 1 teaspoon of sodium nitrate. That’s 1/3 of the amount required here. But, using that same calculator, the soaking time in 6 quarts of water for a 3-to-4-pound piece of meat is 12 to 21 days. The recipe calls for 5 days. That’s one-quarter of the time for the meat the be exposed to sodium nitrate. We’ll triple-check with the authors of the cookbook.

      2. I tried the calculator you reference on amazingribs.com and also find that this recipe uses WAY too much Prague # 1 curing salt. The calculator referenced is for Prague # 1 curing salt in a wet brine. I entered the following values into the calculator: 150 ppm curing level, 3 lb of brisket, 6 quarts of water, I get 3.1 TEAspoons Prague # 1 curing salt. For a 2.5 inch thick piece of meat, flat meat shape, the cure time is 8.4 days. So at least this recipe is for just 5 days. I made this recipe before I read the back of the Prague # 1 curing salt instructions. Should I toss the meat?? Please advise.

        1. Christina, while it calls for more curing salt, the time is almost half. A short brine = less absorption. I’ve made this recipe countless times without incident as well as have all of our recipe testers. But we are re-evaluating the recipe for future cooks.

    6. Is 3 quarts of cold water for the brine listed TWICE in the recipe or should we expect to use a total of 6 quarts of water for this brine?

    7. Excellent! Changed it up a bit. Used Boars Head corned beef. Didn’t have coriander so used Jeff’s Texas rub. Spread Dijon mustard, sprinkled on the rub and topped with black pepper. To the bottom added the pickling spice, water plus Guinness then smoked with Cherry for 5 hours. Finished in the oven covered with a double layer of tin foil for 2 hours and let it sit in the oven undisturbed until we were ready to eat, which was about 1.5 hours later.

      1. Wow, Kelley, that sounds truly amazing! Thanks so much for taking the time to share your process and experience with us.

    8. Absolutely delicious. Brined a 6-pound brisket as per the corned beef recipe and, reading the tester comments, one of them halved the brisket and made pastrami. Who knew you could even make pastrami? Well, last night the corned beef was the best I’ve ever eaten and today the pastrami is in another realm altogether. Thought I’d just take a slice to see how it turned out and I am on my umpteenth slice and eating it with sliced fresh kosher half sour pickles. Better than deli quality–smoky, tender, mouthwatering flavor and even my Jewish MIL would have to admit that this convert knows her stuff.

      1. Hah! We love that you can hold your own with your MIL, Marilyn, even when it comes to pastrami and brisket! We’re honored to be co-conspirators with you…and we so appreciate you taking the time to let us know!

    9. I tried this recipe. My meat has a strong spoiled smell (almost rotten) when I take it out of the brine to turn it. I noticed this after only 3 days. Is this normal or did I do something wrong. Thanks

    10. Getting ready to make this pastrami for the 4th time! It’s very good, especially if you don’t have a smoker.

    11. Made this pastrami this week using a 3-lb. brisket from a 1/4 cow that we bought in the fall. I’m sad that I only have one brisket because this was amazing and I want to make it again, but I still have so many other cuts of meat that I need to cook. We made this and served it with sauerkraut, Swiss cheese, and Russian dressing on grilled seeded rye. So delicious. Thanks for the excellent instructions!

    12. I have missed real pastrami for a long time. What Costco sells is too dry and that’s about all one gets in my corner of Montana. Made this in the oven. To pump up the flavor, I added about 2 tablespoons liquid smoke to the water in the pan. Oh. My. Goodness. This is wonderful stuff! And I’ll never be hungry for pastrami again. Thank you and bless you from the bottom of my heart.

    13. Hi David!

      Quick question- if I want to use a smaller piece of brisket – say 2 lbs, shouldni cut down the brining time? I don’t want the meat to get too salty!



    14. David

      I just made this pastrami and it turned out great. My local market had briskets that were in the 7 lb range plus or minus a half pound. I trimmed some of the fat off to get to the 1/4″ thickness and then trimmed off a piece of meat that left me with a 4.5 lb brisket.

      My question for you is: if I was to use the whole brisket next time (7 lbs) do I need to scale up the brine proportionately or is the 3 quarts of brine enough?

    15. Hey David, I have followed this recipe to the exact but I am curious. Is the 1/4 cup of curing salt #1 accurate? It seems to be a lot of curing salt for my 3-lb brisket.

    16. I just tried this and sadly, it was a fail, for us due to excess saltiness. I’m not sure where we went off the rails, maybe in the brine. It sat for an extra day. And we don’t have kosher salt here, so I had to estimate equivalent amount of the local sea salt which is somewhat finer, closer to table salt in crystal size. The pastrami flavor was good, as much as I could taste through the wall of salt. We smoked it with cherry wood chips. Rested it over night in the ref. We heated it in the oven until it got to 199F – 202F (depending on where you took its temperature). The exterior looked good, the interior nicely cured, perhaps not quite the rich red of the photo above.

      I was hoping this would be the faster pastrami approach. I have another batch of pastrami curing at the moment. It is done using the EQ curing approach. It takes a lot longer, but there is no chance of over-saltiness. I may try David’s again if I can sort out the saltiness problem. It does look like a promising approach.

      I’d suggest adding the salt’s weight to the recipe. It is very easy to convert different types of salt by weight while doing it by volume is always a bit iffy.

      1. Steve, I’m so sorry that you had a problem. I think the issue is twofold: 1.) The salt. You may have used too much. 2.) The extra day of brining.

        But you raise a good point about adding weight to the salt amount, which I will do.

        1. I agree, the salt conversion was likely it, even though I reduced the amount due to the difference in crystal size. I used 3 liters of water, which is very close to 3 quarts. We will do it again in a bit. I will adjust to your new weight figure, brine for no more than 5 days and possibly 4 if I inject the meat.

          We did cook this sample to 199°F to 202°F (depending on where we took the temperature) in a covered roasting pan. It was still a bit tough in terms of pastrami. But when I put it in a steamer for an hour and a half, it really softened up. I highly recommend steaming the finished product if there is any issue with that aspect.

          Thank you for your reply and we will stick with it.

      2. The majority of wet brines for pastrami call for a water soak afterwards to remove the salt (8 hours or so with water changes). Brine for 3 to 5 days, soak in water for 8 hours or so then, run, etc.

    17. David….I am using an already brined brisket that you buy in the store with the little packet of pickeling spices…I know its pretty salty, so I soaked it in pure water for 5 days…changing the water every other day to purge some of the salt out….on the last 2 days of soaking before cooking. I made the actual brine that the recipe calls for and soaked it for another 2 days. I will be making this tomorrow…on an electric smoker…using apple, cherry, and alder wood. Do you think that it will be ok without using the pink salt?

    18. I used a 4lbs brisket and the flavor was great. But it seemed like the pink salt didn’t penetrate the meat entirely and I had a grey center. Do I need more of the pink salt or should I maybe add an additional day of curing?

      1. Roman, if a piece of brisket is particularly thick, that can happen. That happened to me the first time I made it. Next time let it sit a day more. Glad you liked the recipe!

        1. I made the home-oven pastrami for the first time and let the brisket brine 7 days, yet it still had a slight gray center. I used Prague powder/ instacure #1 instead of pink salt, which I could not locate in my area. Should I still have let it brine longer and if so, how long can I safely leave the meat in the brine? Thanks in advance!

          1. Sandra, it’s all about the thickness when that happens. There nothing wrong about having that, but it doesn’t look “right,” I know. Seven days should be more than enough. I wouldn’t suggest going longer. Next time, make sure the meat is a more even thickness.

            1. Thank you David. I will ask the butcher for a thinner cut next time. Regardless of the tiny bit of gray, the flavour is amazing and I’ll be making a Reuben once my pumpernickel is out of the oven :)

      2. The easiest fix is to pick up a meat injector and just inject some of the brine into the meat. You’ll probably want to inject about 10% of the weight of the piece of meat. So if you have a 4 lb slab of brisket, you’ll want to inject about a cup of the brine into the meat, focusing on the thicker parts. (The meat will puff up as you inject the brine.) Also, if you feel the not fatty side of the brisket you’ll feel denser spots, often under silver skin. In my experience, these were often the problem spots.

        Also, make sure you trim the fat to 1/4 inch and that you’re rotating the slab once or twice a day and that it’s fully submerged, preferably not leaning up against the edges of the container too much.

    19. Do you start with an unseasoned brisket or a packaged corned beef brisket? I wasn’t sure. Thanks for the recipe. I will try it.

    20. I tried this recipe this past week. Regrettably due to some bad timing, I had to let it soak an extra day in the brine, and I think as a result it came out a tad bit salty.

      Other than that, I smoked mine in the smoker at 220, bringing it up to about 165, wrapping in butcher paper then finishing to 200 and it was incredible.

      Do you think that if I had to get it out of the brine, could I store in the fridge dry for a day???

      1. Todd, yes I do. As long as you rinse it well and pat dry. In fact, some people prefer to leave brined meat uncovered in the fridge overnight, as it create a pellicle, a thin, slightly sticky skin that supposedly help smoke adhere better.

      2. It’s worth noting that different salts are different sizes. Diamond Kosher, which is more popular among commercial kitchens, is lighter by volume than, eg, Morton’s kosher salt. (And either would be a lot lighter than table salt or pickling salt.) So if it was salty, that could have played a part if you didn’t use Diamond. I don’t think an extra day in the brine will make much of a difference on saltiness.

    21. The biggest issue with a drier cure is just that it takes a lot longer — often 3 weeks or more depending on how you do it — with bigger issues as you scale up. But I’d love to hear what you think about each after you try them.

        1. It’s a small 2 pound piece, should be done within a week (i.e. tomorrow), so will let you know how I got on. cheers.

        2. Sorry, something I noticed from the post-brining instructions, you (or Nick) say that patting it dry post brining is enough before putting the rub on. Wouldn’t you need to wash the brine off to remove any curing salt that’s on the meat? I know for fact that’s what I will have to do for the dry cure. Thanks.

          1. Hi, Ali. If you look in the instructions (step 5), Nick says to remove the brisket from the brine and pat it dry. I’d follow what he says, as he is the creator of the recipe. Remember, the curing salts have been absorbed into every cell of the meat–so it’s on the surface and through the cut.

    22. Hi David, I’ve seen recipes that recommend a dry cure for a week in the fridge, as opposed to keeping the meat in brine. Your thoughts?

      1. Hi Ali, I’ve only made pastrami by brining it, not drying curing it. Both ways yield a good product, from the recipes I’ve seen. I think it’s really just a matter of preference.

    23. David, thanks for your quick reply. We sliced it after we reheated it and did not think to check if we were cutting against the grain. So we’ll remember next time. And there will be a next time because the taste was superb! Thanks again.

    24. We made the smoked version yesterday and the taste was truly wonderful. We smoked it for 3 hours and then finished it in the oven until it reached 200 degrees. We then refrigerated it overnight and reheated the next day. My only disappointment was that it was too tender to slice and pretty much fell apart unless sliced very thickly. Is there a trick to the slicing?

      1. Audrey, so glad you liked it. The fact it fell apart is a plus in my book! Tender, tender, tender. Did you cut it across the grain? Also was it completely chilled when you cut it?

    25. @Melissa, thanks for the smoking tips! Chicago weather has finally broke and I just put the brined meat in the smoker, I’m using a mix of hickory and maple wood chips. Now I wait…

    26. You’re right. I was starting to worry that everything I put in the oven thereafter would taste smoked. ;) And it seemed so efficient, too. Maybe I need…aha! My mother had a bigger kettle grill that will work perfectly. Homemade pastrami, here I come!

    27. So this is basically corned beef, only smoked??? I never knew, although I’ve made that several times so I’m comfortable with that part of the process. So, if I ever manage to eat up all the pastrami in my freezer, I will definitely try this out. Although, I have to say that for my tastes, it is very stingy on the pepper coating the outside. ;) I confess! I eat pastrami for the pepper.

      I have been using a little “fire bowl” (Grilliput brand) to do some light smoking (like fish or cheese) in a small kettle grill or even in a Dutch oven. Seeing the option of oven baking this, I’m wondering if you could put the little fire bowl in the oven and do a combo for a shorter period of time — a whole brisket wouldn’t fit in my little kettle grill. I do have a smoker but…I’m not sure what I was thinking when I bought it years ago, but I could darn near smoke a whole hog in that thing! I haven’t fired it up in years because it always seems like overkill. LOL!

      Thanks, David and Nick, for a little demystification.

      1. Ruthie, you, smoke and spices is what turns corned beef into pastrami. I love the simple elegance of that.

        I’m going to dissuade you from putting the fire bowl into your oven. They’re not meant to be smokers, and I’m concerned that it could cause damage to the oven or kitchen, or cause the smoke alarm to bray for hours~

    28. David and Nick, you two seem to disagree about using pink salt. Could you substitute saltpeter for the pink salt?

      1. Sue, saltpeter was used in corning beef and in some lace it is. But sodium nitrite is more common now. I’d stay stick to pink salt. Michael Ruhlman, whose corned beef I’ve made many times and whom I’ve contacted about this issue, say you can omit pink salt. Personally, I don’t, but it is an option.

      2. I wouldn’t say we disagree. But I do have some caveats. It is going to taste different. If you were going to an unrefrigerated cure (not recommended) or do a long cure (longer than a week), it could be dangerous. But with a typical 4 or 5 day brine, it’s likely no big deal if you have it or not. But the flavor will be different. And it won’t have the attractive red color that cured meat has. It will cook grey. There are a variety of curing salts, but pink salt is relatively easy to find and consistent. And if you have a recipe using it, just stick with it.

        1. Sue, I think Nick and I are pretty much on the same page. I agree completely with what he says–especially the caveats about safety. Nick, if I am ever in your area, I’d love to sit down and talk and chew on pastrami.

    29. I couldn’t find pink curing salt… everything I’ve read online indicates certain disaster if I don’t use it. This brisket is set to go on the smoker Sunday (yes, i waited til the last possible moment to start preparing it) and I’m starting to panic. Any hints or suggestions?

      1. Diana, it’s not certain disaster. There are plenty of recipes that say pink salt is optional. The meat will be fine, just take care to cook it completely. The biggest difference will be the color. I say go with it. And…breathe! Report back on Monday.

    30. @Melissa
      Thanks for the extra smoking instructions. We kept them intentionally vague because there is so much variation in smokers that we figured either someone would have the experience necessary to do it right or would hopefully seek out information focused on smoking meats to learn more than we could provide.

      We agree! The smoked version is much better. I wish everyone had a smoker! It’s the way pastrami tasted 100 years ago. In the 5 day brined version, you’re probably safe not using the pink salt, but if you were to do a longer dry cured version, it would probably be a lot more dangerous. Also, the flavor will be slightly different and you won’t get the nice pink/red color to the meat you get by using a curing salt.

      Thanks for all the comments.

      Nick Zukin
      Co-Author, Artisan Jewish Deli at Home

      1. Hi Nick, got a question for you. I LOVE pastrami and corned beef, and am dying to make my own. My one concern is the use of nitrates and nitrites in the curing process. I avoid all meats that have them and want to make my own avoiding them as well. What can be safely substituted to get the desired outcome and ensure food safety? Celery seems to come to mind, as noted in commercially nitrate-free meats. Thank you for any help you can give. Dying for some good corned beef hash and a pastrami sandwich :)

        1. @Lisa DeBose,
          Nitrates and nitrites are naturally occurring salts in Nature. Those so called “nitrate-free” meats are a total scam since celery is naturally full of nitrates. So technically those meats are not nitrate-free if they use celery or celery powder/extract. I can’t remember the source but I have read that celery can contains more nitrates than a hot dog. If you need to avoid nitrates and nitrites for health reasons, then leave it out. The resulting meat will not be that rosy red (more like a grey) and the flavor is slightly different, but will still be tasty :)

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