Homemade Pastrami from Scratch (Step-by-Step Guide for a 6.5 lb Brisket)

If you’ve ever wanted to tackle something truly impressive at home, homemade pastrami is it. This is not a quick recipe — and it’s not supposed to be. Pastrami is a labor of love that rewards patience with deep flavor, tender meat, and that unmistakable deli-style bite you just can’t fake.

By the end, you’ll be able to make your own homemade pastrami sandwiches!

This post walks you through the entire process, from curing to seasoning to smoking and steaming, using a 6.5-pound brisket and a classic spice profile. If you love understanding why each step matters, this one’s for you.

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Why This Recipe Works

Pastrami is all about time and balance.

• A long brine deeply seasons and cures the brisket
• Prague Powder #1 gives pastrami its signature color and flavor
• A bold coriander-forward spice rub creates the classic crust
• Slow cooking breaks down the brisket until it’s tender but sliceable

Skipping steps is how you end up with corned beef instead of pastrami — this method ensures you get the real thing.

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Understanding the Homemade Pastrami Process (Big Picture)

Before jumping in, here’s the full timeline so you know what you’re committing to:

• Brine/Cure: 5–7 days
• Rinse & Rest: 24 hours
• Season & Smoke (or roast): 6–8 hours
• Steam & Rest: 1–2 hours

This is a project, but none of the steps are difficult — they just require patience.

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Ingredients

Brine / Cure (for a 6.5 lb brisket)

• 3 quarts water (you may need more to fully submerge)
• ¾ cup Morton’s coarse kosher salt
  or 1⅓ cups Diamond Crystal kosher salt
• 2 teaspoons pink curing salt (Prague Powder #1)
• 1 cup granulated sugar
• 2 tablespoons pickling spice
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole yellow mustard seeds
• 4 cloves garlic, minced

Spice Rub

• ¼ cup ground coriander
• 2 tablespoons freshly ground black pepper
• 2 tablespoons smoked paprika

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Step 1: Make the Brine

In a large pot, combine:

• Water
• Kosher salt
• Pink curing salt
• Sugar
• Pickling spice
• Whole coriander seeds
• Mustard seeds
• Garlic

Bring to a simmer, stirring until the salt and sugar fully dissolve. Remove from heat and let the brine cool completely. (This is critical — never add meat to a warm brine.)

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Step 2: Cure the Brisket (5–7 Days)

Place the brisket in a large food-safe container or brining bag. Pour the cooled brine over the meat, adding more cold water if needed to fully submerge it.

• Refrigerate for 5–7 days
• Flip the brisket once per day to ensure even curing

This step is where the pastrami flavor and color develop.

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Step 3: Rinse and Rest (24 Hours)

After curing:

1. Remove the brisket from the brine
2. Rinse thoroughly under cold water
3. Pat dry

Place the brisket uncovered on a rack in the refrigerator for 24 hours. This helps:

• Remove excess surface salt
• Dry the exterior so the spice rub adheres better

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Step 4: Apply the Pastrami Spice Rub

Mix together:

• Ground coriander
• Black pepper
• Smoked paprika

Coat the brisket generously on all sides, pressing the spices into the meat. This crust is a defining feature of pastrami — don’t hold back.

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Step 5: Smoke or Roast the Brisket

Option 1: Smoke (Traditional)

• Preheat smoker to 225–250°F
• Smoke brisket until internal temp reaches 195–200°F
• This can take 6–8 hours, depending on thickness

Option 2: Oven Roast

• Preheat oven to 275°F
• Place brisket on a rack over a pan
• Roast until internal temp reaches 195–200°F

At this stage, the meat should be tender but still holding together.

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Step 6: Steam to Finish (Classic Pastrami Step)

This is the secret deli step.

• Transfer the cooked brisket to a steamer basket or foil-wrapped rack
• Steam gently for 1–2 hours, until fork-tender

Steaming softens the crust slightly and gives pastrami that iconic texture.

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Step 7: Rest, Slice, and Serve

Let the pastrami rest for at least 30 minutes before slicing.

Slice against the grain as thin or thick as you like.

Once your pastrami is done, try one of these sandwich ideas

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FAQs

Is pastrami the same as corned beef?
No. Pastrami is cured and seasoned, then smoked and steamed.

Can I skip the curing salt?
No — Prague Powder #1 is essential for safety and authentic flavor.

How long does homemade pastrami last?
Up to 7 days refrigerated, or freeze sliced portions for longer storage.

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How to Serve Homemade Pastrami

• Classic pastrami sandwich on rye
• Pastrami hash with eggs
• Pastrami grilled cheese
• Straight off the cutting board (no judgment)

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Homemade Pastrami Recipe Card

Yield: ~6–8 servings
Total Time: 7–9 days (mostly hands-off)

This recipe walks you through curing, seasoning, smoking, and steaming a brisket into authentic homemade pastrami using classic spices and techniques.

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