Making your homemade pastrami is a week-long labour of love but the delicious results are very rewarding! Read on to see how to make pastrami at home with or without a smoker.
If you are lucky enough to own a smoker follow the manufacture’s instructions. Soak your wood chips and place your brisket directly on the shelf. Smoke at 100°C (225°F) until the pastrami registers an internal temperature of 70°C (160°F). Different smokers may have different recommendations so refer to the manual. Don’t forget to steam the brisket in the oven before slicing.