Pastrami
Brine for a week, smoke for a day, steam for an hour.
20 min active, minimal dishes
Timing: 7 days
Pastrami
Brine for a week, smoke for a day, steam for an hour.
20 min active, minimal dishes
Timing: 7 days
Key move
The brine-smoke-steam sequence transforms brisket. Each stage is non-negotiable; skip one and you have corned beef or smoked meat, not pastrami.
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Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
- Wood Chunks
The Mise en Place
3Your prep station before cooking begins
The Protein (0/2)
The Spice Blend (0/1)
My pastrami tastes way too salty.
Ah, that happens when the brining time is a little too generous, or we didn't soak it long enough to pull that salt back out.
This meat is tough and chewy, not tender.
Sounds like we pulled it from the steamer a bit too soon. Remember, we're looking for that magic 203°F (95°C) internal temperature. That's when the collagen breaks down and makes i…
Chef's Notes
For a tender pastrami, bake at a low temperature for an extended period. Avoid high heat to prevent drying out.
Serve pastrami warm on rye bread with mustard and pickles for a classic deli experience.
The spice rub can be prepared days in advance and stored in an airtight container.
The Method
THE CURE (Corned Beef)
Time-sensitiveSubmerge beef in brine (Water, Salt, Sugar, Pink Salt, Spices). Refrigerate for 5-7 days.
Incomplete Curing: Any part of the meat exposed to air above the brine line can harbor harmful bacteria.
The meat should feel firm throughout, not squishy in the center.
THE DESALINATION
Time-sensitiveRemove from brine. SOAK in fresh water for 8 hours, changing water once.
Inedible Saltiness: Failure to desalinate results in a final product that is too salty to consume.
The meat should be noticeably less salty to the touch and smell.
THE RUB
Coat heavily in Pepper/Coriander. Press it in.
Uneven seasoning: Avoid light dusting; bare spots will result in bland, un-cured patches of meat.
The brisket is evenly coated with the spice rub.
THE SMOKE
SMOKE at 225°F (107°C) until internal temp hits 150°F (65°C). (Approx 4-6 hours). * *Note:* It is not tender yet. It is stalled.
Premature drying: Do not pull the meat early; the stall is necessary for the smoke flavor to penetrate.
The internal temperature of the brisket reaches 150°F (65°C).
THE STEAM
Transfer to a steamer basket (or oven with water pan). STEAM until internal temp hits 203°F (95°C).
Loss of bark: Ensure the meat is not submerged in water, or the spice rub will wash off.
The internal temperature of the brisket reaches 203°F (95°C).
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