Homemade Pastrami No Smoker Needed
Recreate the smoky, savory magic of deli-style pastrami right in your kitchen with this foolproof "Homemade Pastrami No Smoker Needed" recipe! Perfectly seasoned and brined beef brisket transforms into tender, flavorful pastrami using nothing more than your oven—no smoker required! This step-by-step guide walks you through a seven-day brining process, a bold homemade spice rub featuring crushed black peppercorns, coriander, and paprika, and a low-and-slow roasting method that ensures melt-in-your-mouth results. Whether served on fresh rye bread with a smear of mustard or enjoyed solo, this DIY pastrami is the ultimate crowd-pleaser that tastes just like the deli classic. Ideal for homemade sandwich lovers and BBQ enthusiasts alike, this easy recipe proves you don’t need professional equipment to achieve incredible taste.
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Ingredients
- 3 pounds beef brisket
- 3 tablespoons kosher salt
- 3 tablespoons brown sugar
- 2 tablespoons black peppercorns, crushed
- 2 tablespoons coriander seeds, crushed
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 2.5 tablespoons pickling spices
- 1 gallon water
Directions
Step 1
1. In a large pot, create a brine by combining the kosher salt, brown sugar, pickling spices, and 1 gallon of water. Heat over medium-high heat, stirring until the salt and sugar fully dissolve. Remove from heat and allow the brine to cool to room temperature.
Step 2
2. Submerge the beef brisket in the brine, ensuring it is fully covered. Place a plate or weight on top if needed to keep the brisket underwater. Refrigerate for 5-7 days, turning the brisket once daily to ensure even brining.
Step 3
3. After the brining process, remove the brisket from the liquid and rinse thoroughly under cold water to remove excess salt. Pat the meat dry with paper towels.
Step 4
4. In a small bowl, mix the crushed black peppercorns, crushed coriander seeds, paprika, and garlic powder. Rub this spice mixture generously over the entire surface of the brisket.
Step 5
5. Preheat your oven to 250°F (120°C). Wrap the spice-covered brisket tightly in aluminum foil to retain moisture.
Step 6
6. Place the wrapped brisket on a baking sheet with a wire rack to catch any juices as it cooks. Bake for 5-6 hours, or until the internal temperature of the meat reaches 200°F (93°C) and it is tender.
Step 7
7. Once cooked, remove the brisket from the oven and let it rest for at least 30 minutes while still wrapped in foil.
Step 8
8. Slice the pastrami thinly against the grain for optimal tenderness and serve in sandwiches, with mustard, or on its own!
Nutrition Facts
| Serving size | (5237.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3392.5 |
| Total Fat 168.4g | 0% |
| Saturated Fat 63.3g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 1279.1mg | 0% |
| Sodium 10594.0mg | 0% |
| Total Carbohydrate 57.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 27.0g | |
| Protein 406.1g | 0% |
| Vitamin D 108.9IU | 0% |
| Calcium 582.9mg | 0% |
| Iron 43.9mg | 0% |
| Potassium 4505.2mg | 0% |
Source of Calories