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I don’t have a smoker. Is there a way I can still make quality pastrami?

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BRAdmin
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I don’t own a smoker, but I really want to make great pastrami. I adore corned beef and pastrami, but most recipes for authentic pastrami call for a smoker. Is there a method for making pastrami using the oven or another cooking appliance?

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One response to “I don’t have a smoker. Is there a way I can still make quality pastrami?”

  1. BRAdmin Avatar
    BRAdmin

    Absolutely, you can make delicious pastrami without a smoker! Here’s a method you can try using your oven:

    Ingredients:

    • Brisket (about 4-5 lbs)
    • Pastrami spice mix (black pepper, coriander, garlic powder, paprika, and any other spices you prefer)
    • Apple cider vinegar or beef broth (for moisture)

    Instructions:

    1. Brining: If you want the full flavor, consider brining your brisket for about 5-7 days in a mixture of water, salt, sugar, and pickling spices. You can use a large container or a gallon zip-top bag for this. Make sure it’s fully submerged.

    2. Dry Rub: After brining, rinse the brisket and pat it dry. Mix together your pastrami spice rub and generously coat the brisket with it. Wrap it in plastic wrap and refrigerate for at least a few hours or overnight to let the flavors meld.

    3. Cooking in the Oven:

    4. Preheat your oven to 225°F (107°C).
    5. Place the brisket on a wire rack set over a baking sheet (to catch the drippings) and cover it loosely with foil.
    6. If you want to add some moisture, you can place a small dish of apple cider vinegar or beef broth in the oven while cooking.

    7. Cook slowly for about 6-8 hours, or until the internal temperature reaches around 190°F (88°C) for that tender pastrami texture.

    8. Creating Smoke Flavor (optional): If you want to mimic that smoky flavor without a smoker, you can add a little liquid smoke to your spice rub or use a small bowl of soaked wood chips (like hickory or mesquite) in a separate oven-safe dish. Just be sure to monitor it closely, as too much can overpower the taste.

    9. Resting: Once done, let the pastrami rest for at least 30 minutes before slicing. This helps retain its juices.

    10. Slicing: Use a sharp knife to slice against the grain for the best texture.

    You can serve it on rye bread with mustard or however you like! Enjoy your homemade pastrami!

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