How to Make Pastrami


Homemade Pastrami Recipe


  • 1 beef brisket flat

For the brine:

  • 1 gallon water
  • 1 1/2 cup kosher salt
  • 1 cup sugar
  • 4 tsp pink salt (sodium nitrite)
  • 10 cloves garlic, crushed
  • 1/4 cup pickling spice (recipe below)
  • 8 1/2 lb ice

Note: Depending on the size of your brisket, and the container in which you are brining, you may need to multiply this recipe. You will need enough brine to cover the brisket in the brining container.

For the rub:


Combine all brine ingredients, except the ice, in a large pot. Bring to a boil and stir until salt and sugar are dissolved.

Add the ice to a large Briner Bucket. Pour the briner mixture over the ice. Stir to melt the ice.

Place brisket in the brining liquid. Lock the plate in place to make sure it is fully submerged. Refrigerate for 6 days.

Before removing the brisket from the brine, preheat your Yoder Smokers Loaded Wichita offset smoker to 250ºF.

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Apply a thin layer of House of Q Slow Smoke Gold Mustard Sauce the surface of the meat to help the rub adhere. Coat the brisket with the rub.

Smoke at 250ºF until you achieve a nice mahogany red color on the outside, roughly 5 hours (about 155ºF internal temperature). Double wrap the brisket in foil, increase the temperature of the smoker to 300ºF, and continue smoking until pastrami is tender when probed with a thermometer (195ºF-210ºF). Allow meat to rest half an hour. Slice thinly and serve.

Pickling Spice Recipe


  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp red chile flakes
  • 1 tbsp allspice berries
  • 1 tbsp whole cloves
  • 1 tsp ground ginger
  • 1 tsp ground mace
  • 1 small cinnamon stick, crushed
  • 2 bay leaves, broken into pieces


In a dry hot 12” Lodge cast iron skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Place the spices in a cloth napkin. Fold the napkin over the spices, and crack the spices by smashing them with a heavy skillet, or rolling pin.

Combine the toasted spices with the remaining spices. Store in a sealed container.


  1. Justin coffman
    October 24, 2017

    That looks awesome chef tom I think I will be doing that soon. How about some more wild game videos like some deer ribs or or some water fowl recipes.

    1. Josh Cary
      October 26, 2017

      We have more wild game on our list, but the rest of this year will really be dominated by holiday recipes.

  2. Suzanne Severino
    October 28, 2017

    Is this pickling spice recipe different from from pickling spice that you can buy in the store? Is it specific for pastrami?

    1. Josh Cary
      November 1, 2017

      You can use a store bought pickling spice. They may be slightly different, but you’ll still end up with a great product. Thanks!

  3. Terry M Tobel
    October 29, 2017

    Thanks for doing the pastrami, I have been wanting to start from brisket instead of corned beef (not bad though).

    1. Josh Cary
      November 1, 2017

      You’re welcome, thanks for watching!

  4. Terry Clark
    November 4, 2017

    Just got the Pastrami on the smoker, cant wait to tear into this thing. Thanks for the video

    1. Tom Jackson
      November 8, 2017

      Man. My mouth is watering just THINKING about putting a pastrami on the smoker. Enjoy!

  5. Enrico
    November 24, 2017

    Hi guys,

    I read an old recipe posted in this site, the brining time was 3 days with the same quantity of salt and curing salt. It is better to cure meat for 6 days instead of 3?
    Thanks for your video! Hello from Italy!

    1. Josh Cary
      November 25, 2017

      You’ll want to do the full 6 days. This recipe is an update and improvement from the old recipe. Thanks!

  6. Paul Fleming
    November 25, 2017

    Hi Chef! Followed your AMAZING pastrami video/recipe Friday! Unfortunately, I was off to a very late start. So…in the fridge – instead of our bellies.
    Question: How do I warm it up again?
    Glad I ran across your video/site. Thanks so much for sharing your passion!

    1. Josh Cary
      December 5, 2017

      Sorry we took so long to get back to your question, if you still have some left you can just warm it up on “reheat” in your microwave. Just make sure to spread it out evenly on the plat and cover with a damp paper towel. You can also steam it on your stove top, but we’re never patient enough to do that. 🙂

  7. Ray
    December 2, 2017

    How long at 300 on average?

  8. Tim Ferguson
    February 5, 2018

    Phenomenal recipe! I recently made my 1st pastrami using your recipe and had excellent results using a 10lb brisket flat. I’m hooked on pastrami now! There was plenty of liquid to cover the brisket in the brining bucket. My question is, if I wanted to brine (2) 14lb briskets at once, do I need to double the pickling spice and the brining ingredients or can I simply just add the 2nd brisket to the brining bucket?


Leave a Reply to Tom Jackson Cancel reply