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Homemade Pastrami

Homemade Pastrami

I load up on corned beefs any time they are on sale. My relatives and neighbors absolutely love it when I make pastrami. It’s always a huge hit.
Course Main
Cuisine American
Keyword corned beef, smoked
Prep Time 8 hours
Cook Time 8 hours
Total Time 16 hours
Servings 1 corned beef
Calories 2012kcal
Author Mike



  • Rinse and dry the corned beef.
  • Whisk together the mustard, brown sugar, coriander and allspice. You want the mixture to be slightly wet so that it adheres to the meat. If it does not, add a bit more mustard and mix.
  • Rub the mixture all over the brisket, then cover completely with the ground pepper. Place in a large resealable bag or wrap tightly in foil and keep in the fridge overnight.
  • The next day, fire up your smoker for 225-250 F. Place a chunk or two of light fruit wood in the smoker (I used cherry). Cook the brisket for at least 8 hours or until the internal temperature reaches 195 - 205 F.
  • Remove, wrap in foil, and let rest for 30 minutes.
  • Thinly slice the brisket against the grain using a meat slicer or sharp knife. Serve.


I usually buy reduced sodium corned beef to make pastrami. If you have concerns over the amount of sodium, soak your brisket in cold water for 2 hours, replacing the water every 30 minutes.


Calories: 2012kcal | Carbohydrates: 56g | Protein: 136g | Fat: 137g | Saturated Fat: 43g | Cholesterol: 486mg | Sodium: 11313mg | Potassium: 3116mg | Fiber: 9g | Sugar: 35g | Vitamin A: 146IU | Vitamin C: 246mg | Calcium: 258mg | Iron: 19mg