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Homemade Pastrami

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Homemade Pastrami

Bring this deli favorite to your home!


  • 4-6 pound corned beef brisket, already brined, but rinsed and dried to remove excess salt
  • 1 jar Stuart’s Spices Pastrami Rub


  1. Take the brined brisket and season generously with the pastrami rub, making sure to get the entire brisket.
  2. Wrap tightly in plastic wrap, double coating if not using a tray in the fridge.
  3. Let brisket sit in fridge for 1-2 days.


For smoking: Low and slow works the best, but you can control how you smoke the brisket. We recommend 250° F for about 6-8 hours, wrapping the brisket in tinfoil for the last hour or so, and then letting it rest after removing it from the smoker.

For baking: We preheat the oven to 300° F and put the brisket on a wire rack inside a roasting pan, with 4-5 cups of water in the bottom. Cover the whole pan with aluminum foil and bake until the brisket is 200° F internally, then let it rest before slicing.