Make Your Own Pastrami

About: Smokers include a Masterbuilt upright propane and a Chargriller Smokin' Pro offset that will burn both charcoal or propane. Can smoke pretty near anything you want to throw at me

This was my first attempt at making pastrami. I ordered an 8lb corned brisket from my butcher and picked it up a week later. Found a pot big enough to hold the brisket and filled with water. Change the water after 2 hours and fill again, change the water every hour at least 4 more times. This removes the salty taste from the meat during the brining process.

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Step 1:


Next, make up the spices, I used:


¼ cup crushed black peppercorns


3 T of coliander seeds


3 T of mustard seeds


3 T brown sugar


2 T paprika


1 T garlic powder


Mix well and rub on brisket. Make sure you push hard enough to have the rub adhere. After both side are done, cover, I used suran wrap, and refrigerate for 2 to 3 days to give the meat time to absorb all those flavours.


Step 2:

This is the brisket after 10 hours in the smoker at 225 degrees. I applied cherry wood for about 5 hours , but I think next time I will cut down on the smoke to about  2 hours, maybe less. I found I could taste the smoke too much.  At this point cover the brisket and let it cool for about 2 hours and place in fridge ‘till your ready to serve it. If you know how much you will eat you can cut the brisket in smaller pieces and freeze them.

Step 3:

I couldn't resist cutting a slice to check the beautiful pink colour. Do not try it yet, there is one more step to go. If you try a piece now, it might be a little tough.

Step 4:

This is the final step to preparing the pastrami before slicing and serving . It has to be steamed to tenderize the meat and bring out that wonderful pastrami flavor. An hour should be long enough. My wife was gracious enough to let me use her steamer.

Step 5:

I have to apologize for omitting the step of me slicing the meat on the slicer. It was about this time our friends showed up and I got distracted. Cut with a knife or use a slicer, thick or thin, we prefer thin, with a little mustard on rye bread or an onion bun.

Step 6:

Just one more pic of my friend gorging himself on his second sandwich.I hope I have made this Instructable both entertaining and informative. Enjoy.

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    7 Discussions


    3 years ago

    Try to get beef navel it is the same as brisket but more fat katz deli in ny uses that also i brine mine fir to days first

    1 reply

    Reply 3 years ago

    Thanx for the tip. My brisket was a little more lean than I like, but still tasty. Your right about Katz using the navel. Thanx for reading.


    3 years ago

    Mmmmm.... I need to come eat at your place! That sandwich looks absolutely delicious!

    1 reply

    5 years ago on Introduction

    I suppose you could use a large metal baking pan that you could cover with tin foil. Put the meat on a rack, fill the pan with enough water, but don't go above the rack. Heat the pan on a stove, makes steam.


    5 years ago

    I don't have a steamer what can I use. Thank you looks great