How To Make Pastrami At Home Without A Smoker Recipe
Experience the rich, savory flavor of homemade pastrami, crafted with a perfect blend of spices and marinated to perfection. This easy recipe guides you through a smoking-free process, ensuring tender, juicy meat that's bursting with flavor. Serve it sliced thin on rye bread with tangy mustard for a classic deli-style sandwich that will impress your family and friends!
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Ingredients
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Pastrami Ingredients
Method
Pastrami Preparation
Brining the Brisket
In a large container, mix kosher salt, brown sugar, and water until dissolved. Submerge the brisket in the brine, cover, and refrigerate for 5-7 days, turning occasionally.
Preparing the Spice Rub
After brining, remove the brisket and rinse it under cold water. Pat dry with paper towels. In a bowl, combine black pepper, coriander seeds, garlic powder, onion powder, paprika, and cracked black pepper to create the spice rub.
Applying the Spice Rub
Rub the spice mixture thoroughly over the brisket. Drizzle with liquid smoke for added flavor.
Cooking the Pastrami
Preheat your oven to 300°F (150°C). Place the brisket on a rack in a roasting pan. Cook for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).
Resting and Slicing
Remove the pastrami from the oven and let it rest for at least 30 minutes before slicing. Slice against the grain for best texture.