Homemade Pastrami Without a Smoker Recipe

ByLucy
Jump to Recipe· 4.8 from 9 reviews

If you’ve ever craved that perfect deli-style pastrami but shyed away because you don’t have a smoker, I’ve got YOU covered. This Homemade Pastrami Without a Smoker Recipe is a game-changer—rich, tender, and packed with that classic pastrami spice crust, all made right in your slow cooker or pressure cooker. Trust me, once you try this, you’ll never miss the smoker. So grab your apron and let me walk you through how to nail this at home!

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Why This Recipe Works

  • No Smoker Needed: You get authentic pastrami flavor without the fuss of outdoor smoking.
  • Slow Cooking Magic: Low and slow tenderizes the meat perfectly, infusing it with the spices.
  • Easy Spice Rub: A simple but powerful blend that creates that signature pastrami crust you love.
  • Versatile Cooking Options: Whether you have a slow cooker or a pressure cooker, this recipe adjusts to your setup.
Homemade Pastrami Without a Smoker, deli-style pastrami recipe, easy pastrami at home, slow cooker pastrami, healthy homemade pastrami - A close-up image of a large piece of dark brown spiced beef with a coarse texture, being sliced thinly with a knife on a white marbled surface. The meat inside is red and tender with thin layers of fat visible around the edges. A woman's hand is holding the piece of beef steady while thin, almost translucent slices fall to the side, showing their smooth and slightly shiny surface. Small bits of seasoning and meat crumbs lay scattered on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Homemade Pastrami Without a Smoker Recipe truly lies in balancing the spice rub with the rich, salty corned beef base. Each ingredient brings something special to the party, helping you build that deep, smoky flavor and tender texture that always impresses.

Homemade Pastrami Without a Smoker, deli-style pastrami recipe, easy pastrami at home, slow cooker pastrami, healthy homemade pastrami - Flat lay of a large fresh raw corned beef roast with a thick fat cap, a small white ceramic bowl filled with coarsely ground black pepper, a small white ceramic bowl of golden brown coriander powder, a small white ceramic bowl of pale yellow mustard powder, a small white ceramic bowl with light brown soft brown sugar, a small white ceramic bowl of deep red smoked paprika, a small white ceramic bowl of fine off-white garlic powder, a small white ceramic bowl of fine pale onion powder, and a small white ceramic bowl with dark amber liquid smoke placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Corned beef with fat cap: Starting with good-quality corned beef is essential since it’s already brined and full of flavor, plus the fat cap keeps the meat juicy during slow cooking.
  • Black pepper (freshly coarsely ground): This packs the biggest punch in the spice crust—freshly ground gives that sharp aroma and the classic pastrami bite.
  • Coriander powder: A subtle, citrusy note that complements the pepper and elevates the crust’s complexity.
  • Mustard powder: Mustard powder adds a gentle heat and tang, which rounds out the spice mix beautifully.
  • Brown sugar: Just a touch of sweetness balances out the spice and helps caramelize the crust when baking.
  • Smoked paprika: Even without a smoker, this ingredient brings in that smoky depth everyone desires.
  • Garlic and onion powder: Both deepen the savory profile—trust me, you’ll taste the difference.
  • Liquid smoke (optional): I rarely use this, but it’s a handy shortcut if you want to dial up the smoky notes even more.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Homemade Pastrami Without a Smoker Recipe is how adaptable it is. I love tweaking the spice rub depending on the mood or season, and you really can’t go wrong. Feel free to dial up the paprika for more smokiness or add a pinch of cayenne if you want a subtle kick—your kitchen, your rules!

  • Variation: I once tried adding a few crushed juniper berries into the spice mix, which gave it a wonderful piney brightness that complemented the richness beautifully.
  • Diet-friendly options: If you want to keep it low sugar, just reduce the brown sugar or replace with a touch of maple syrup for a natural sweetness twist.
  • Spice level adjustment: For a milder crust, go easy on the black pepper or swap it with white pepper for a less assertive flavor.

Step-by-Step: How I Make Homemade Pastrami Without a Smoker Recipe

Step 1: Prep the Corned Beef and Spice Rub

First, pat your corned beef dry—this helps the spice blend stick much better. Then, spread your spice mix out on a tray and roll that beef around in it like you’re giving it a cozy spice jacket. Don’t be shy—make sure it’s coated well all over. If you decide to use liquid smoke, now’s the time to sprinkle a bit before wrapping. I usually skip it, but it’s great if you want that extra smoky punch.

Step 2: Wrap and Slow Cook

Place the beef fat cap side down on a large foil sheet, wrap it tightly, then repeat with another sheet for secure coverage. Flip the beef so the fat cap ends up on top—that fat will baste the meat during cooking. Pop it on a rack inside your slow cooker to keep it elevated (this prevents uneven cooking since we don’t want it sitting in its juices). Cook it on low for about 10 hours—yes, patience is key here! Alternatively, if you’re using a pressure cooker, it speeds things up to about 1 hour 40 minutes.

Step 3: Cool, Refrigerate, and Set the Crust

Once cooked, remove the beef and let it cool down completely, then refrigerate for at least 6 hours or overnight if you can. Chilling it helps it firm up, making it easier to slice nice and thin later. Meanwhile, save those luscious cooking juices—they make a killer dipping sauce or reheating broth! When ready, unwrap the beef and place it on a rack over a baking tray. Bake at 180°C/350°F for about 30 minutes until the spice crust sets and becomes beautifully fragrant.

Step 4: Slice and Serve Like a Pro

Finally, slice your pastrami thin and tender. I like to pile some in a dish and spoon a little reserved juice over, then cover and microwave gently to warm—sometimes adding a slice of Swiss cheese for that melty, dreamy treat. Whether on rye, in a Reuben, or a simple sandwich, this pastrami is seriously next-level.

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Tips from My Kitchen

  • Keep the Fat Cap On: Don’t trim the fat cap before cooking—it bastes the meat and keeps it juicy and tender.
  • Pat Meat Dry Thoroughly: If the meat’s too wet, the spice rub won’t stick well; use paper towels to get it dry.
  • Elevate in Slow Cooker: Use a rack or balls of foil so the beef isn’t sitting in its juices; otherwise, it cooks unevenly.
  • Slice Cold for Best Results: Chilling firmly before slicing prevents crumbling and makes thin slices possible—a total game changer!

How to Serve Homemade Pastrami Without a Smoker Recipe

Homemade Pastrami Without a Smoker, deli-style pastrami recipe, easy pastrami at home, slow cooker pastrami, healthy homemade pastrami - The image shows a tall sandwich made of three slices of toasted brown nut bread. The bottom layer is bread with melted white cheese and several slices of dark red meat stacked thickly. Above it is another slice of bread topped with more meat and melted white cheese. The top slice of bread sits slightly tilted. The sandwich rests on a white marbled surface with a few potato chips scattered around and two small pickles on the side. In the background, there is a tall glass filled with a light amber drink, slightly blurred. The whole scene has warm lighting and looks appetizing. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love classic deli garnishes like sharp deli mustard, tangy sauerkraut, and crisp pickles alongside this pastrami. For a little fresh crunch, thin-sliced red onion or a smear of horseradish mustard really brighten the richness.

Side Dishes

To make your meal authentic and satisfying, pair your pastrami sandwich with homemade potato chips or classic kettle-cooked crisps. Coleslaw or a simple dill pickle spear is also perfect for cutting through the richness.

Creative Ways to Present

For a fun twist at your next gathering, try serving the pastrami thinly sliced on a large platter with mini rye rolls and an assortment of mustards, cheeses, and pickles so guests can build their own sandwiches. It’s interactive and delicious!

Make Ahead and Storage

Storing Leftovers

After your pastrami is cooked and sliced, I keep leftovers tightly wrapped in the fridge—ideally in a container with some of those reserved cooking juices poured over. This keeps the meat moist and flavorful for up to 5 days.

Freezing

For longer storage, I freeze slices between sheets of parchment paper in an airtight container or freezer bag. That way, you can grab a few slices at a time without them sticking together, and they keep great for a couple of months.

Reheating

To reheat, I arrange slices in a microwave-safe dish, drizzle a little reserved juice or broth over them, then cover with a damp paper towel to keep moisture in. Short bursts in the microwave work wonders without drying the meat out—plus, adding a slice of cheese on top melts it into the perfect deli treat.

FAQs

  1. Can I make this recipe without a slow cooker or pressure cooker?

    Yes! Although slow cookers and pressure cookers streamline the process, you can cook pastrami in the oven. Wrap the spiced corned beef tightly in foil, place on a rack in a pan with some water, and bake at about 110°C/225°F for 6 hours. Just keep it covered to maintain moisture.

  2. Why is the fat cap important?

    The fat cap bastes the meat as it cooks, keeping it juicy and tender. Removing it before cooking makes the pastrami prone to drying out.

  3. Do I have to use liquid smoke?

    No, liquid smoke is optional. The smoked paprika and slow cooking contribute plenty of smoky flavor. I usually skip it but sometimes add just a small amount if I want a stronger smoke note.

  4. How thin should I slice the pastrami?

    Thin slices are key! About 1/8 inch thick works best—chilling the pastrami before slicing makes it easier to get paper-thin slices that are tender and perfect for sandwiches.

  5. Can I make this recipe with homemade corned beef?

    Absolutely! If you make corned beef at home, this recipe works beautifully to transform it into pastrami with the spice crust and slow cooking, just be sure to adjust cooking times accordingly based on the size and thickness.

Final Thoughts

Making pastrami at home without a smoker felt like a dream until I tried this recipe—and now it’s a regular in my kitchen. The tenderness, the deep spice crust, and that unmistakable flavor are so worth the slow cooking wait. I’m excited for you to give it a go, whether it’s for a weekend feast or impressing friends. Once you do, I’m pretty sure you’ll love calling this your go-to homemade deli classic.

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Homemade Pastrami Without a Smoker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 11 hours
  • Total Time: 11 hours 20 minutes
  • Yield: 9 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This homemade pastrami recipe offers a delicious way to prepare tender, flavored pastrami without a smoker by using store-bought corned beef and slow cooking or pressure cooking methods. The spice crust delivers authentic New York deli-style pastrami flavor, and the final baking step sets the crust perfectly for slicing and serving.

Ingredients

Main Ingredient

  • 4 lbs corned beef with a thick fat cap

Spice Mix

  • 4 tbsp fresh coarsely ground black pepper
  • 2 tbsp coriander powder
  • 1 1/2 tsp mustard powder
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp liquid smoke (optional)

Instructions

  1. Prepare the spice mix: Combine black pepper, coriander powder, mustard powder, brown sugar, smoked paprika, garlic powder, onion powder, and optionally liquid smoke, spreading the mix out on a tray.
  2. Coat the corned beef: Pat the corned beef dry, then roll it in the spice mix until it is well coated on all sides, optionally sprinkling with liquid smoke.
  3. Wrap the beef: Place the beef fat cap side down and wrap it tightly in a large sheet of foil. Repeat with another sheet of foil and flip the beef so the fat cap rests on top.
  4. Slow cook or pressure cook: Place a rack in a slow cooker, or create balls of foil to elevate if no rack is available. Place the beef on the rack and slow cook on low for 10 hours, or use an electric pressure cooker for 1 hour 40 minutes. Reserve the cooking juices after removing the beef.
  5. Chill the beef: Allow the cooked beef to cool, then refrigerate for at least 6 hours to firm up for easier slicing.
  6. Bake to set crust: Unwrap the chilled beef and place it on a rack over a baking tray. Bake at 350°F (180°C) for 30 minutes to set the spice crust.
  7. Slice and serve: Remove from the oven and slice the pastrami thinly. Warm slices in a dish with some reserved juices, optionally with Swiss cheese melted on top. Serve on toasted rye bread with mustard and pickles for a classic New York deli-style pastrami experience.

Notes

  • Start with good quality store-bought corned beef, known as salt beef or pickled beef in the UK (not canned corned beef).
  • Elevating the beef in the slow cooker using a rack or balls of foil prevents uneven cooking from liquid contact.
  • If using an electric pressure cooker, liquid addition is generally unnecessary due to the moisture in corned beef; otherwise, add 1/2 cup water if needed.
  • For oven cooking, wrap the beef tightly with foil, add 1/2 cup water to the pan, and cook at 225°F (110°C) for approximately 6 hours.
  • Cooling the meat in the refrigerator before slicing prevents crumbling and improves sliceability.
  • The spice crust is set by baking, not heating through, so the center remains cold to slice easily.
  • The cooked corned beef will shrink by about 30%, so plan for about 300 grams per serving for large sandwiches.
  • Leftover pastrami keeps well for up to 5 days refrigerated and can be reheated as desired.

Nutrition

  • Serving Size: 100 g
  • Calories: 250 kcal
  • Sugar: 2 g
  • Sodium: 900 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 70 mg

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