Big Daddy's Homemade Pastrami

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I have made this recipe twice. The first time I use an electric oven (which is dry heat and ended up with pastrami flavored beef jerky. When I made this again, I put enough liquid (spelled water because I was out of beef stock to cover the bottom of the crock pot. I placed the brisket with the peppercorn and corriander mixture on top and covered with the lid. I cooked it for 8 hours on low and ended up with the most succulent pastrami I have had in years. It beats the deli's in my area :-. Sorry Langer's and Canter's.

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What a great receipe. I followed it to the tee for ingredients, but after reading other comments, added about 3/4 cup of water and covered my meat for the last 45 minutes of cooking time with foil. It wasn't fall apart, but was still juicy and somewhat tender. Because I had a 6.5 lb flat slab, I could have left it in for another 45 minutes. We made sandwiches using both Rye and Pumpernickel bread, Aaron's Thousand Island dressing and carmalized onions. They were great. I did brine my meat for 5 days. I put the left over meat in the fridge and the next day I thin sliced it on my meat slicer, packaged it in freezer bags, and will use it whenever we decide to have Pastrami Sandwiches again. Thanks for a very good receipe.

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This was a very easy recipe and the results were delicious. The meat was moist and flavorful. My husband was delighted.

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I followed this recipe exactly, and it turned out very dry. My son loved the flavor (thank goodness, but I thought it was "just okay." The outcome didn't seem worth the investment or effort.

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Having read the prior reviews I wonder if those that thought their pastrami turned out dry fully followed the recipe. I didn't. First, I used a cut of beef called Tri-Tip = less fat on the meat and inclined to be dryer. Second, I smoked it on an outdoor grill with almond wood. And lastly, I over-cooked it (by mistake. So my version turned out dry, but it was sooo tasty and flavorful nonetheless! I couldn't believe how easy it was to prepare my own pastrami! My wife and I will do this again and be a little more diligent about following this delicious recipe next time. Thank you!

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I made this and it was so easy and it came out juicy and stayed that was for a while. I saw a few reviews that said it was dry, but I wrapped mine in foil right after I took it out of the oven and it was very tender and moist. When I sliced it it looked exactly like Aarons. Wouldn't really call it pastrami, but it was a good brisket with a twist.

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I watched the show when Big Daddy made the pastrami and just had to try it! It was excellent..tasted like the deli pastrami and even better, certainly cheaper. I will never buy deli pastrami again. Thanks Big Daddy!

Bev in Florida

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This is the real thing! I've eaten pastrami in the best delis in my 60 yrs. It was so easy.

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I agree with some other reviewers, I don't ever have to buy deli again. This was so easy to prepare, we followed the recipe exactly. We started the brisket in the brine Friday evening and then prepared it and put it in the oven Sunday around noon. I'm glad I read the reviewer who said they covered it with foil for the last 45 minutes, we ended up doing that but went out on an errand so the brisket baked 30 minutes longer than planned! We didn't trim the brisket at all, baked it fat side up and all the fat baked away and it was sooo tender! I think covering with the foil helped keep it from drying out, especially since it stayed in the oven 30 minutes too long. Whipped up Aaron's thousand island dressing and had sandwiches for lunch today. Everything Aaron has cooked that we have tried we have really enjoyed. What was even better about this show was realizing how easy it is to make your own pastrami.

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I'm never buying that slimy old deli pastrami that we get in our upstate NY rural area again. I followed the recipe exactly but used a slightly different cooking method after reading the reviews. I brined the beef brisket for two days then dried it off and coated the top with the peppercorn/coriander mixture and put it on a rack in a cast iron dutch oven with a tight fitting lid. I put it in a 225 degree oven for six hours and it came out perfect. Moist, tender, spicy and sliceable. My husband's eyes rolled over when I gave him a test slice. I made home made rye bread and served the pastrami on it with the carmalized onions and Big Daddy's Thousand Island Dressing (that is a great simple dressing recipe too. This recipe has earned a place in my personal cookbook and I will be making it regularly. The next time I see the cut of turkey they call "London Broil" (it is big rectangular cut of turkey shaped similarly to a beef brisket I am going to try to make turkey pastrami. Thanks Big Daddy!