Turn Store-Bought Corned Beef into Homemade Pastrami

If you’ve ever wanted to enjoy rich, peppery pastrami but were put off by the long brining process, this method is for you. This recipe shows how to transform a store-bought corned beef brisket into tender, smoky pastrami without the days-long cure. The shortcut is simple: remove excess brine, apply a bold pastrami rub, smoke low and slow, and rest before slicing. The result is deli-style pastrami perfect for sandwiches, sides, or a classic Reuben.

Using a pre-brined corned beef brisket eliminates the need to prepare your own brine while still delivering deep flavor. A short soak to mellow the salt, a fragrant rub heavy on cracked black pepper and coriander, and patient smoking are all that’s required. Below you’ll find practical tips for selecting the best corned beef, step-by-step smoking instructions, and an easy Reuben assembly method.

What’s the difference between corned beef and pastrami?

Both corned beef and pastrami originate from brisket that has been cured in a seasoned brine. Corned beef is typically steamed or braised after brining and served as a salted, tender roast. Pastrami is traditionally finished by smoking and coated in a pepper-forward crust that adds texture and depth. In short: corned beef is brined and braised, pastrami is brined, heavily seasoned, and smoked.

Why this recipe works

This approach is efficient and reliable. By starting with store-bought corned beef, you skip brine preparation and lengthy curing times. A soak removes excess salt, the dry rub rebuilds bold pastrami flavor, and smoking adds the signature aroma. The process lets you enjoy authentic-tasting pastrami at home with far less effort.

What kind of corned beef should you buy?

Corned beef sold at most grocery stores is a brined brisket, usually between 3 and 5 pounds. You can choose the flat cut, which is leaner and slices neatly, or the point cut, which has more marbling and stays juicier during smoking. Both work well; if you prefer extra richness and moisture, opt for the point cut when available.

Ingredients you need to make pastrami from corned beef

Store-bought brined corned beef brisket (flat or point)

Pastrami seasoning (combine black pepper, brown sugar, ground coriander, garlic powder, onion powder, smoked paprika)

Guinness beer (optional for spritz)

Beef stock (for spritz and wrapping)

How to make pastrami using store-bought corned beef

1. Remove the corned beef from its packaging and rinse it under cold water. Place the brisket in a large container and fully cover with fresh cold water. Refrigerate for 12–24 hours to draw out excess salt, changing the water once if soaking longer. This step balances the seasoning and prevents the finished pastrami from tasting overly salty.

2. After soaking, rinse the brisket again and pat it dry with paper towels. Removing surface moisture helps the rub adhere and promotes a better bark during smoking.

3. Make the pastrami rub by combining coarse black pepper, brown sugar, ground coriander, smoked paprika, garlic powder, and onion powder. Adjust proportions to taste, but be generous with cracked black pepper for the classic pastrami crust.

4. Coat the brisket evenly with the dry rub, pressing it into the surface. Let the seasoned brisket rest at room temperature for about 30 minutes so the rub can adhere before smoking.

5. Preheat your smoker to 250°F. Place the brisket fat side down and smoke until the internal temperature reaches at least 165°F and a dark, peppery bark has formed. If the surface dries out while smoking, spritz lightly with a 50/50 mixture of Guinness and beef stock to add moisture and flavor without washing away the rub.

6. Once the bark is set, wrap the brisket tightly in butcher paper or aluminum foil with about ¼ cup of beef stock to retain moisture and accelerate the finish. Continue cooking until the internal temperature reaches about 200°F or the meat becomes probe-tender—your thermometer should glide into the meat with little resistance.

7. After removing from the smoker, let the pastrami rest for at least one hour, still wrapped. Resting redistributes juices and makes slicing easier. For best results, rest up to two hours if time allows.

8. Slice thinly against the grain while the meat is slightly warm. Serve immediately on rye or use the slices to build sandwiches like a classic Reuben.

How to make a Reuben sandwich from pastrami

Toast rye bread lightly. Spread Thousand Island or Russian dressing on both slices. Layer thinly sliced pastrami, drained sauerkraut, and Swiss cheese. Place the sandwich under a broiler or in a hot skillet until the cheese melts, then top with the other slice of bread. Serve with mustard or pickles on the side.

Sides that pair well with pastrami

Easy homemade pasta salad

Smoked bacon mac and cheese

Loaded baked beans

How to store pastrami

Store any leftover pastrami in an airtight container in the refrigerator for up to one week. Reheat slices gently in a microwave covered with a damp paper towel or warm in a skillet with a splash of beef broth to keep the meat moist. For longer storage, freeze slices wrapped tightly and use within a few months for best quality.

How to make pastrami using store bought corned beef

• Total Time: 30 hours