How to Make Pastrami from Grocery Store Corned Beef
Making pastrami at home may sound intimidating, but starting with grocery store corned beef simplifies the process. Since it’s already cured, most of the work is done; you just need to transform it with spice, smoke, and heat.
By carefully trimming, seasoning, and cooking, you can create pastrami with the same bold crust and tender bite you’d expect from a deli. It’s a method that proves homemade can rival even the most iconic sandwich shops.
Choosing the Right Corned Beef
Picking the right base makes all the difference. Grocery stores often carry flat-cut and point-cut corned beef, and knowing the strengths of each can help. The flat cut is leaner, easier to slice, and better for neat sandwiches. The point cut has more fat, which delivers richer flavor but can cook unevenly.
Look for corned beef with a good balance of marbling and a size that will fit your cooking method. Avoid cuts swimming in excess brine, since too much liquid can throw off seasoning later. Pre-packaged spice packets can be set aside your pastrami will need its own unique rub.
Flat vs. Point Cut
The flat cut offers a uniform thickness and less fat, which makes slicing for sandwiches straightforward. It’s ideal for beginners aiming for a deli-style result. The point cut, however, is fattier and juicier, which translates into more flavor. It requires more careful trimming and longer cooking to achieve balance.
Trimming and Preparation
Whichever cut you choose, trimming is key. Leave a thin layer of fat to keep moisture during cooking, but remove large, hard chunks that won’t render. Rinse the beef to wash off excess brine, then pat it dry. This resets the surface for the spice rub, helping flavors stick evenly before smoking or roasting.
Building the Spice Rub
The hallmark of pastrami is its spice crust. Black pepper and coriander are non-negotiable, forming the bold, aromatic bark. Supporting spices like garlic, paprika, and mustard seeds add depth. The goal is a coarse, textured rub that creates both flavor and crunch.
Consistency is critical; coarse spices coat the meat without turning powdery. Rubbing generously on all sides ensures even coverage. After coating, let the beef rest in the fridge overnight to allow the flavors to penetrate.
Must-Have Spices
Black pepper provides the sharp bite, while coriander brings a citrusy warmth. Garlic powder and smoked paprika add richness, with mustard seeds boosting aroma. Together, they replicate the classic deli pastrami profile.
Resting Before Cooking
Resting time transforms the rub from surface seasoning into part of the meat. Overnight refrigeration allows salt and spices to meld into the fibers. This step ensures the bark doesn’t just sit on top but binds with the beef, delivering flavor in every slice.
Smoking and Finishing the Pastrami
Smoking is where corned beef becomes pastrami. Low and slow heat develops tenderness, while wood smoke layers in complexity. Hickory, cherry, or oak work beautifully, but keep temperatures steady at 225–250°F. Expect several hours of cooking until the internal temperature reaches about 190°F for tenderness.
If a smoker isn’t available, an oven or grill can be adapted. The key is indirect heat and maintaining a consistent temperature. Wrapping the meat partway through helps retain moisture while still building a dark, flavorful crust.
Smoke vs. Oven
Smokers give authentic flavor, but ovens deliver convenience. Using liquid smoke or smoked paprika in the rub can mimic some of the depth. Either method needs patience, since rushing risks toughness.
Steaming Before Serving
After smoking or roasting, steaming the pastrami for about 30–60 minutes makes it truly deli-style. Steaming relaxes the fibers, ensuring slices are tender and pliable without drying out. This last step separates good pastrami from great pastrami.
Serving and Storing
Once finished, slice the pastrami thin against the grain for the best texture. Classic rye bread with mustard highlights the flavors, but it also shines in wraps, hash, or even on its own.
For storage, tightly wrap cooled slices in foil or vacuum seal them. Refrigerated, they’ll last up to a week. For longer storage, freezing in portions helps preserve flavor and makes reheating easy.
