No Smoker Homemade Pastrami is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Pastrami sandwich. My family was up to the challenge of this large sandwich, but feel free to tailor your to the size of your appetite. This recipe is basically effortless it just takes place over many days. The time it takes for natural non-preservative flavors to cure into the meat making this pastrami a homemade triumph that your family will absolutely love.
Watch this video and follow the detailed instructions below to put a hearty satisfying juice dripping homemade Pastrami sandwich on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork and my mouth is watering just thinking about taking another bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Brine
In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source.
Add 8 cups ice and let sit at room temperature or until completely cooled & cold.
Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it’s submerged in the brine.
Crust
In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool.
Grind or mash the toasted seasoning until fine/coarse texture.
Set aside until ready to use.
Cook
Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket.
Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking sheet. Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours.
Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours).
Steam
Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet. Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven. Cook & steam for 30 minutes.
Remove meat from the oven & let rest for 15 minutes before slicing.
Slice
Enjoy as a sandwich or with vegetables.
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
No Smoke Homemade Pastrami
Ingredients
Brine
- 5 lbs brisket (flat or point)
- 4 cups ice more if needed
- 2 ½ cups water
- ½ cup Kosher salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tbsp smoke salt
- 1 tbsp whole peppercorn
- 4 tsp Prague powder pink curing salt
- 1 tsp allspice
- 8 garlic cloves
- 6 whole cloves
- 2 bay leaves
Crust
- ¼ cup whole peppercorn
- 3 tbsp coriander seeds
- 2 tbsp mustard seeds
- 1 tbsp salt
Instructions
Brine
- In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source. Add 8 cups ice and let sit at room temperature or until completely cooled & cold.
- Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
- Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it's submerged in the brine.
Crust
- In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool. Grind or mash the toasted seasoning until fine/coarse texture. Set aside until ready to use.
Cook
- Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket.
- Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking rack & baking sheet.
- Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours.
- Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours).
Steam
- Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
- Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven.
- Cook & steam for 30 minutes. Remove meat from the oven & let rest for 15 minutes before slicing.
Slice & enjoy as a sandwich or with vegetables.
Video
Beef Recipes
Main Courses
