When it comes to legendary beef, corned beef and pastrami are two sides of the same brisket—literally. They start with the same cut, undergo the same brining process, but take two very different paths to greatness. One goes the low-and-slow BBQ route, while the other gets a gentle braise in water.
Corned beef is the classic deli staple—salty, tender, and perfect for a sandwich. But pastrami? Pastrami is corned beef’s BBQ brother. It gets a peppery crust, a kiss of smoke, and that deep, rich bark that only a smoker can create.
Most people don’t realize they start out the exact same way—but trust me, by the time they hit your plate, they couldn’t be more different. Today, we’re breaking down what makes Corned Beef and Pastrami unique, why they’re both worth making, and most importantly—why you should be smoking your brisket like a boss.
It All Starts with the Brine
No matter which way you go—Corned Beef or Pastrami—the first step is always the same: the cure.
Brisket is a tough cut that needs time and seasoning to reach its full potential. That’s where the brine comes in. We take a 15-pound brisket and soak it in a heavily seasoned salt cure for 7-10 days. This brine does two things:
✅ Breaks down tough muscle fibers for a juicy, tender bite.
✅ Infuses bold flavor with spices like black pepper, coriander, and bay leaf.
Think of this brining step as the foundation—whether you’re going for deli-style corned beef or smoky pastrami, the flavor starts here.
Brining Ingredients:
- Water, kosher salt, pink curing salt (this gives it that signature deep red color)
- Brown sugar, black peppercorns, mustard seeds, allspice, garlic
- Bay leaves, cloves, cinnamon, juniper berries (optional, but adds depth)
After at least a week of soaking, the brisket is fully cured and ready for its next step. Here’s where the road splits…
Path #1: The Corned Beef Route – Low & Slow Braise
Corned beef takes the classic route—after brining, it gets a long, gentle cook in nothing but water at 350°F for four hours. No broth, no extra seasoning—just pure, clean beefy goodness.
This is how you get that signature melt-in-your-mouth texture. The slow braise breaks down all the connective tissue, leaving you with a fork-tender piece of beef that’s ready to pile high on rye bread or serve with cabbage and potatoes.
Corned Beef Breakdown:
🔥 Braised at 350°F for 4 hours
💦 Cooked in only water
🥩 Tender, juicy, and mild in flavor
🥪 Perfect for sandwiches, Reubens, or classic corned beef & cabbage
Corned beef is a legendary comfort food, but it’s about as traditional as it gets. If you want to take things to the next level, that’s where pastrami comes in.
Path #2: The BBQ Route – Pastrami, The Ultimate Smoked Brisket
Pastrami is what happens when BBQ takes over corned beef’s destiny. Instead of going for the braise, we coat it in black pepper, throw it in the smoker at 275°F, and let the smoke do its thing.
This is where the transformation happens. The brisket develops that signature peppery crust, soaks in the smoke, and turns into something bold, smoky, and packed with flavor.
When it hits 175°F, we wrap it in butcher paper and let it push through to 200°F, ensuring every bite is juicy, tender, and infused with BBQ goodness. After resting for a solid two hours, it’s ready to slice paper-thin and serve with rye bread and mustard.
Pastrami Breakdown:
🔥 Smoked at 275°F for 6-8 hours
🖤 Coated in ONLY black pepper
📦 Wrapped in butcher paper at 175°F, cooked to 200°F
💨 Big BBQ bark, smoky, and packed with bold flavor
🥪 Best served thinly sliced on rye with mustard
This is why I call pastrami Corned Beef’s BBQ Brother. It starts the same way, but by the time it’s finished, it’s got a completely different personality.
So Which One Should You Make?
Honestly? Both.
Corned beef is a classic for a reason—it’s easy, requires no special equipment, and delivers that iconic deli flavor. If you want comfort food, this is your move.
But if you’re all about BBQ, bold flavors, and that smoky bark, then pastrami is the way to go. It’s everything you love about brisket, but with the added richness of a salt cure and deep spice crust.
Either way, you’re taking a humble brisket and turning it into something legendary.
So what’s it gonna be? The classic corned beef, or the BBQ brother, pastrami?
Drop a comment below and let me know—are you Team Corned Beef 🥩 or Team Pastrami 🔥?
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