Learn how to make pastrami at home. If you have never had homemade pastrami, it is way better than any pastrami you can find in a generic supermarket deli.

Total Time: 5-6 days
Servings: Depends how you slice it!


1 Packer Beef Brisket

Wet Brine

  • 7 Qt Water
  • 2 C Kosher Salt
  • 1 C Light Brown Sugar
  • 2 Tbsp Pink Salt
  • 2 Tbsp Mustard Seed
  • ¼ C Toasted Pickling Spice
  • 1 Head of Garlic, Peeled

Dry Rub

  • 4 Tbsp Black Pepper
  • 4 Tbsp Coriander Seed
  • 4 Tbsp Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbs Garlic Powder
  • 2 tsp Onion Powder
  • 2 Tbsp Mustard Seed

Chef's Tip

Check out the video at the bottom of the page to see this in action!


  1. Aggressively trim brisket.
  2. Using a Jaccard – perforate the brisket to cure faster.
  3. Whisk together all ingredients for the wet rub into a large cambro or container.
  4. Brine for 4 days, flipping brisket in brine daily. Make sure the brisket is completely submerged.
  5. Remove from brine and soak in fresh water at least an hour to overnight, replacing the water a couple times.
  6. Mix together all ingredients for the dry rub and set aside.
  7. Set up grill for an indirect low and slow smoke – about 250 Fahrenheit.
  8. Add hickory chunks to coals to produce smoke.
  9. Remove the brisket from water and pat dry.
  10. Liberally apply rub all over the brisket.
  11. Place brisket on grill/smoker over indirect heat and touch up the rub.
  12. Mist brisket ever 1-2 hours with ice cold cider vinegar.
  13. Wrap brisket with butcher’s paper when internal temperature reaches 165 F and place back on grill/smoker until internal temperature reaches 190 F.
  14. Rest brisket 1 hour and then allow to cool.
  15. Wrap with cling film and refrigerate overnight.
  16. Using a steamer – steam brisket until internal temperature reaches 204 F.
  17. Slice against the grain.
  18. Serve on rye bread with a spicy brown mustard.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe: