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

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I don’t own a smoker. Can I still create delicious pastrami?

I’m a big fan of corned beef and pastrami, but most of the recipes I’ve found for authentic pastrami require a smoker. Is there a way to prepare pastrami using the oven or another cooking method?

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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 simple way to do it using your oven:

    Ingredients:

    • Brisket (make sure it’s a whole packer brisket if possible)
    • Pastrami Rub (you can make your own with the following ingredients):
    • 1 tablespoon black pepper
    • 1 tablespoon coriander
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika (you can use smoked paprika for a smoky flavor)
    • 1 teaspoon crushed red pepper (optional, for heat)
    • Salt to taste

    Steps:

    1. Brining: If you want a true pastrami flavor, start by brining your brisket. You can make a basic brine using water, kosher salt, sugar, and spices. Let the brisket soak in the brine for about 5 to 7 days in the fridge, flipping it occasionally.

    2. Rinse and Dry: After brining, rinse the brisket under cold water to remove excess salt, then pat it dry with paper towels.

    3. Apply Rub: Coat the brisket generously with your pastrami rub, making sure to cover all sides.

    4. Prepare the Oven: Preheat your oven to 225°F (about 107°C). Place the brisket on a wire rack over a baking sheet to allow air circulation.

    5. Cook: Place the brisket in the oven and cook for several hours (usually around 6-8 hours), until the internal temperature reaches about 190°F (88°C) for tender pastrami. If you have a meat thermometer, use it to ensure the right doneness.

    6. Steam for Moisture (Optional): To mimic a smoker’s moisture, you can place a pan of water in the oven while cooking or wrap the brisket in aluminum foil for the last hour of cooking to create steam.

    7. Rest: Once done, let the pastrami rest for at least 30 minutes before slicing.

    8. Slice and Serve: Slice against the grain for the best texture, and enjoy your homemade pastrami in sandwiches or with your favorite sides!

    By following these steps, you can achieve a flavorful and tender pastrami without a smoker. Enjoy your culinary adventure!

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