How to Make Pastrami from Corned Beef: A Step-by-Step Guide

If you love smoky, peppery, melt-in-your-mouth pastrami but don’t want to start from scratch with raw brisket, here’s a secret shortcut: make pastrami from corned beef.

Corned beef and pastrami both come from the brisket cut, but the difference lies in the flavoring, smoking, and steaming. Corned beef is cured in a salty brine with pickling spices, while pastrami takes it a step further coated in a spiced crust, smoked, and steamed to achieve that signature deli-style tenderness.

The beauty of this method is that you can transform store-bought corned beef into flavorful pastrami right at home with minimal prep. No curing or brining for days just rinse, season, smoke, steam, and slice.

Let’s walk through how to make perfectly tender, smoky pastrami using a simple process that delivers results rivaling any New York deli.

What You’ll Need

Before you start, gather all your ingredients and tools to ensure a smooth process.

2.1. Ingredients

• 1 corned beef brisket (flat cut preferred) – about 3–5 pounds
• 3 tbsp coarsely ground black pepper
• 3 tbsp coarsely ground coriander
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 1 tsp paprika (optional, for color)
• 1 tsp crushed mustard seeds (optional, for tangy spice)

💡 Note: Corned beef brisket is already cured, so you don’t need to brine or add salt.

2.2. Equipment

• Smoker or grill (set up for indirect heat)
• Meat thermometer
• Wood chips or pellets (hickory, cherry, or oak)
• Large pot or roasting pan (for steaming)
• Wire rack or steamer basket
• Aluminum foil and tongs

Step 1: Rinse and Soak the Corned Beef

Corned beef comes pre-cured in a salty brine, which makes it delicious for boiling but too salty for pastrami. That’s why the first step is crucial desalting.

1. Rinse the corned beef thoroughly under cold running water.
2. Place it in a large bowl or container, cover with cold water, and refrigerate for 6–8 hours.
3. If you have time, change the water halfway through to draw out more salt.

This soaking step mellows out the brine, giving you a perfectly seasoned pastrami instead of an overly salty one.

When done, pat the brisket completely dry with paper towels. Dry meat helps the rub adhere better and promotes a flavorful crust during smoking.

Step 2: Prepare the Pastrami Rub

The pastrami rub gives the meat its distinctive flavor and dark bark. Unlike traditional BBQ rubs, this one leans heavily on black pepper and coriander the classic deli pastrami combination.

Classic Pastrami Rub Recipe

• 3 tbsp black pepper
• 3 tbsp coriander
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 1 tsp paprika
• 1 tsp crushed mustard seeds

Grind pepper and coriander coarsely for best results. The texture creates that signature crunchy crust and lets smoke penetrate deeper into the meat.

Apply the rub:

• Lightly coat the corned beef with olive oil or water (optional).
• Sprinkle the rub evenly on all sides and press gently to help it stick.
• Let the brisket rest uncovered in the fridge for at least 1 hour, or overnight for deeper flavor.

Step 3: Smoke the Corned Beef

Temperature Setup

Preheat your smoker or grill to 225°F. Set it up for indirect heat meaning the meat sits away from the direct flame or heating element.

Wood Choice

Use cherry or hickory for a classic pastrami flavor. Cherry adds sweetness and color, while hickory adds rich smoke depth.

Smoking Process

1. Place the brisket fat side up on the grates.
2. Insert a thermometer into the thickest part of the meat.
3. Smoke until internal temperature reaches 160°F–165°F.
   • This usually takes 5–6 hours depending on thickness.
4. During the cook, maintain consistent smoke flow and temperature.
5. Optionally, spritz with water or apple juice every 2 hours to keep the surface moist.

Visual Cue

When ready, the brisket should have a dark, crusty bark with visible spice texture. The fat should appear rendered and slightly glossy.

Step 4: Steam the Pastrami

After smoking, the meat still needs to reach that tender, sliceable texture pastrami is famous for. Steaming finishes the cooking process gently while keeping it moist.

How to Steam Pastrami

1. Preheat oven or stovetop steamer to 275°F.
2. Place a wire rack inside a roasting pan or large pot.
3. Add about 1 inch of water below the rack.
4. Place the smoked pastrami on top and cover tightly with foil or a lid.
5. Steam for 1.5–2 hours, until internal temperature hits 200°F.

Test for Doneness

Insert a thermometer or probe—it should glide in smoothly with little resistance. That’s how you know the connective tissue has broken down perfectly.

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7. Step 5: Rest, Slice, and Serve

When steaming is complete, remove the pastrami and let it rest for 30 minutes. Resting allows juices to redistribute, ensuring every bite stays juicy.

Slicing Tips

• Use a sharp slicing knife.
• Slice thinly against the grain to maximize tenderness.
• For sandwiches, aim for slices about 1/8 inch thick.

Serving Suggestions

• Classic Pastrami Sandwich: Pile slices on rye bread with deli mustard and pickles.
• Reuben Sandwich: Layer pastrami with Swiss cheese, sauerkraut, and Russian dressing, then grill until melty.
• Breakfast Hash: Dice leftover pastrami and fry with potatoes and eggs.

Flavor and Texture Tips

Use Coarse Spices

Fine ground pepper or coriander will form a muddy crust. Coarse grind gives that authentic deli-style bark and crunch.

Add Sweetness

A touch of brown sugar in the rub balances pepper and smoke, adding caramelization to the bark.

Moisture Control

Keep humidity in the smoker by adding a water pan. It prevents the meat from drying out during long smokes.

Refrigeration Trick

For richer flavor, refrigerate the smoked brisket overnight before steaming. It helps spices and smoke settle deeper into the meat.

Storage and Reheating

Refrigeration

Wrap leftover pastrami tightly in foil or vacuum-seal it. Store in the fridge for up to 5 days.

Freezing

Slice before freezing for easier reheating. Wrap in freezer paper or vacuum-seal; lasts up to 3 months.

Reheating

• Steam method: Reheat slices in a covered steamer for 5–10 minutes.
• Microwave: Use a damp paper towel to retain moisture.
• Skillet: Warm briefly with a splash of water under a lid.

Common Mistakes to Avoid

1. Skipping the Soak – leads to overly salty pastrami.
2. Over-Smoking – bitter flavor from too much wood or long exposure.
3. Slicing With the Grain – makes the meat tough and chewy.
4. Rushing Rest Time – juices leak, resulting in dryness.
5. Not Monitoring Temperature – internal temp below 200°F yields tough results.

Consistency and patience are key to perfect homemade pastrami.

FAQs

Q1. Can you use corned beef point cut instead of flat cut?

Yes, but expect more fat and shrinkage. Flat cut gives cleaner slices, while point cut is richer in flavor.

Q2. What’s the best wood for smoking pastrami?

Hickory for boldness, cherry for sweetness, or oak for balance. Mixing two types can enhance flavor complexity.

Q3. Can I make it in the oven instead of a smoker?

Yes. Cook at 250°F with liquid smoke or a smoke tube for flavor. Then steam the same way as described.

Q4. How long does homemade pastrami last?

Refrigerated: up to 5 days.
Frozen: up to 3 months if sealed properly.

Q5. Why is my pastrami bark soft?

Likely due to moisture during steaming. To restore texture, uncover the pastrami and rest uncovered for 10–15 minutes before slicing.

Final Words

Making pastrami from corned beef is one of the most rewarding kitchen projects for BBQ enthusiasts. With minimal effort, you can create restaurant-quality pastrami at home that’s smoky, spicy, and irresistibly tender.

The key steps rinsing to reduce salt, applying a bold rub, smoking low and slow, then steaming to perfection deliver that perfect balance of flavor and texture.

Serve it hot on rye with mustard, stack it high for sandwiches, or enjoy it plain it’s unbeatable either way.