Let’s clear something up straight away: homemade pastrami sounds like one of those epic BBQ projects that involves a week of brining, spice-blending, temperature monitoring, and whispering sweet nothings to a brisket. But it doesn’t have to be a bloody saga.
This method? It’s the shortcut to smoky, spicy, melt-in-your-mouth pastrami. Starting with a humble slab of store-bought corned beef. That’s right. No brining. No steaming. Just rub it, smoke it, rest it, slice it… then eat it straight out of the fridge like a meat-obsessed goblin (no judgement). And if you’ve got the willpower to save some? We’re making Reubens that’ll knock your jocks off.
Let’s get stuck in.
Why Make Pastrami at Home?
Simple. Because it tastes unreal.
There’s something about that combo of smoke, cracked pepper, coriander seed and beef that just works. And when you make it yourself, you control the flavour, the smoke level, the rub… the whole shebang.
Plus, you get full bragging rights. Imagine pulling out a tray of pastrami from your smoker and casually saying, “Yeah, knocked that up myself.” That’s BBQ big dog energy right there.
The Short-Cut Method (a.k.a. Pastrami Without the Drama)
We’re starting with corned beef, which is already cured and ready to go. No pink curing salt, no buckets of brine, no week-long wait. It’s the express lane to pastrami glory.
What You’ll Need:
- 1 piece of store-bought corned beef (brisket or silverside. Both work)
- The Rub:
There’s a multitude of pre-made Pastrami rubs available. I use Smokey Joe’s “Strami” – use OLLIESQ-15 for 15% off.
But, if you’d rather make your own, here’s a basic homemade recipe.
- 3 tbsp cracked black pepper
- 2 tbsp cracked coriander seed
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp mustard powder
- Optional: 1 tsp brown sugar (if you like a bit of sweet with your spice)
Step 1: Rinse and Dry
Take your corned beef out of the packaging, give it a good rinse under cold water, and pat it dry with paper towels. You’re just washing off the excess brine and surface salt so the rub can stick and the final product doesn’t taste like a salt lick.
Once it’s dry, let it sit uncovered in the fridge for 30–60 mins if you’ve got the time. This helps the surface dry out a bit more and makes the rub stick like a dream.
Note: Some corned beef can be salty as hell. If yours smells like the ocean, give it a little soak in cold water for an hour or two before rinsing. Otherwise, a good rinse under cold water should do the trick.
Step 2: Apply the Rub
Mix all your rub ingredients together in a bowl. You want a nice chunky mix, think deli-style crust, not fine BBQ dust.
Press the rub all over the corned beef, covering every surface like you’re tucking it into a spicy blanket. Don’t be shy, this is where all that signature pastrami flavour comes from.
If you’ve got time to let it sit in the fridge overnight after rubbing, even better. But if you’re short on patience (or fridge space), crack straight on with the next step.
Step 3: Fire Up the Smoker
Set your smoker to 250°F (120°C). You want low and slow to let the smoke do its thing and gently break down the meat.
Wood-wise, go with something bold but not overpowering, hickory, cherry, or even a mix of both is bloody perfect. Toss a chunk or two on the fire, fill up your water pan to keep things moist, and you’re off to the races.
Step 4: Smoke It Low and Slow
Pop the corned beef on the smoker fat side up. This lets the fat slowly render over the meat, keeping everything juicy and packed with flavour.
You’re aiming for an internal temperature of around 195–203°F (90–95°C). That’s where the magic happens… tender, sliceable meat that still holds its shape. Depending on the size of your corned beef, you’re looking at 6 to 7 hours.
Check on it every hour or so to make sure your temps are holding steady. Use a thermometer probe if you’ve got one. Trust your gear, trust the process.
Optional: Once it hits about 160°F internally, you can wrap it in foil or butcher paper for the final stretch to speed things up and keep it extra juicy. But if you want a crustier bark, leave it unwrapped the whole way.
Step 5: Rest, Chill, Slice
Once your pastrami hits target temp, take it off the smoker and wrap it in foil. Let it rest for at least an hour at room temp, or chuck it in the fridge overnight. It slices better cold and the flavour somehow gets even better by the next day.
When you’re ready to serve, slice it thin and against the grain. Use a slicer or sharp knife and try not to eat half of it while you’re slicing, no promises though.
Make the Ultimate Reuben Sandwich
Alright, you’ve smoked your pastrami. Now it’s time to turn it into something iconic: the mighty Reuben. This sandwich is an absolute banger… salty, tangy, cheesy, crunchy, and just messy enough to feel like a proper reward.
What You’ll Need:
- Rye bread (go for the real deal if you can)
- Swiss cheese
- Sauerkraut
- Russian dressing (mix of mayo, ketchup, horseradish or pickle juice)
- Butter
Assembly:
- Butter one side of each slice of rye bread.
- On the non-buttered side, layer slices of pastrami, a few spoonfuls of sauerkraut, a generous squirt of Russian dressing, and Swiss cheese.
- Top with the other slice of bread, butter side out.
- Grill in a hot pan or sandwich press until golden on both sides and the cheese is melting all over the place.
Slice, serve, and prepare for instant silence at the table — people will be too busy chewing to talk.
Bonus Tips & Leftover Ideas
- Leftovers? Vacuum seal and freeze ’em. They reheat beautifully.
- Rub remix: Want more smoke? Add extra paprika. Like heat? Chuck in some chilli flakes.
- Serving suggestions: Pastrami’s a beast in toasties, piled high on pizza, chopped into hash, or eaten cold while hiding from your family in the pantry. We’ve all been there.
Making your own pastrami doesn’t have to be some week-long culinary odyssey. With a slab of corned beef and a handful of spices, you can create something next-level without the drama.
You’ll get all the bold, smoky, deli-style flavour, and none of the mucking around with curing or steaming. It’s the perfect project for a weekend cook, and the payoff is massive.
So get that smoker fired up and give it a crack. Once you taste that homemade pastrami (especially in a toasted Reuben), you’ll wonder why the hell you waited so long.
