Pastrami and brisket are two popular deli meats that are often confused as being the same thing. While they share some similarities in terms of cut of meat and curing process, there are distinct differences between pastrami and brisket in terms of flavor, texture, fat content, and preparation method.
Definition of Pastrami and Brisket
Pastrami
Pastrami is made from beef brisket that has been brined, partially dried, seasoned with spices, smoked, and steamed. The beef brisket used is generally the navel cut taken from the lower chest area of the cow. This cut contains a good balance of fat and lean meat.
To make pastrami, the brisket is first brined in a saltwater solution, which both flavors the meat and tenderizes it through the breakdown of proteins. Spices like garlic, coriander, black pepper, and mustard seed are also often added to the brine.
After brining, the brisket is partially air dried or smoked at a low temperature. This helps form a flavorful pellicle on the exterior of the meat. The brisket is then coated with coarse ground spices like black pepper, coriander, paprika, and others before being smoked again at a higher temperature.
Finally, the smoked brisket is steamed until fully cooked through. This last step makes pastrami moisture and tender. The spices give pastrami its trademark black crust and bold, intense flavor.
Brisket
Brisket refers to the cut of beef from the chest area of the cow, specifically the pectoral muscles. It’s a tough cut that contains a lot of connective tissue, which requires long, slow cooking methods like smoking or braising to break down and become tender.
On its own, brisket has a very mild beef flavor. It is sometimes seasoned with just a basic rub of salt and pepper before being slowly smoked for up to 18 hours over wood, charcoal, or a combination. The low, slow cooking tenderizes the meat and infuses it with smokey flavor.
Other popular ways to prepare brisket include Texas-style barbecue brisket, corned beef, and pot roast. Brisket is also the cut of beef used to make pastrami.
Key Differences
While pastrami starts from a cut of brisket, there are some important ways that it differs:
Flavor
Pastrami has a very bold, intensely seasoned flavor from the salt brine and spices used to cure it. Brisket is much milder tasting, with the smoke being the primary flavor component.
Fat Content
Brisket has a higher fat content due to the marbling within the meat itself. Pastrami is made from leaner cuts of brisket with less interior fat.
Texture
The steaming at the end of the pastrami-making process results in a very soft, almost creamy texture. Brisket can be tender if cooked correctly but still has some chew to it.
Preparation
Pastrami requires multiple stages of preparation including brining, smoking, and steaming. Brisket is simply seasoned and smoked/braised without any additional curing steps.
Color
Pastrami gets its trademark black color from the spices and smoke applied during processing. Brisket has a reddish-brown exterior called a smoke ring.
Comparing Nutrition
Here is a nutritional comparison between 3 ounces of pastrami versus brisket:
| Nutrient | Pastrami | Brisket |
|---|---|---|
| Calories | 151 | 193 |
| Fat | 7g | 12g |
| Saturated Fat | 3g | 4g |
| Protein | 16g | 22g |
| Sodium | 567mg | 74mg |
As shown, brisket contains more calories, fat, and protein compared to pastrami. Pastrami is significantly higher in sodium due to the salt and spices added during curing and processing. Both are good sources of protein, although pastrami has a leg up in terms of being lower in total and saturated fat.
Culinary Uses
Despite some differences, pastrami and brisket can be used fairly interchangeably in recipes and menus:
Sandwiches
Both pastrami and brisket make fantastic sandwich fillings, especially paired with rye bread, mustard, and Swiss cheese. Pastrami is the more traditional deli sandwich meat, but sliced brisket can also work well.
Appetizers
Thinly sliced pastrami or brisket make great components for appetizers and charcuterie boards. Try them rolled up with cream cheese and pickles.
Salads/Bowls
Chopped or shredded pastrami or brisket can be added to salads and grain bowls. The meat adds protein, flavor, and texture.
Soups & Stews
Brisket is ideal for stews like beef bourguignon or Birria. Pastrami can also work chopped or shredded into hearty soups.
Pasta Dishes
Both meats pair nicely with pasta shapes like penne, rigatoni, or orecchiette. Use them in a ragu or mix into baked ziti or lasagna.
Eggs
Chopped brisket or pastrami is delicious when added to scrambled eggs, breakfast tacos, or even shakshuka.
Pizza
Topping a pizza with sliced pastrami or brisket is an easy way to add savoriness. It pairs especially well with caramelized onions.
Buying and Storing
Here are some tips for purchasing and storing pastrami versus brisket:
Where to Buy
– Pastrami can be found pre-packaged at most supermarkets and delis. For highest quality, purchase from a reputable deli counter.
– Look for brisket at butcher shops, warehouse clubs, or quality supermarkets. Choose based on marbling and freshness.
Price
– Pastrami is more expensive at around $16-20/lb because of specialized processing.
– Brisket averages $9-12/lb depending on grade. Expect to pay more for USDA Prime.
Shelf Life
– Unopened pastrami keeps 2-3 weeks past sell-by date if continuously refrigerated.
– Raw brisket lasts 4-7 days in the fridge. Cooked brisket keeps 5-7 days. Freeze for longer storage.
Storage Tips
– Keep pastrami sealed in original packaging until opening. Refrigerate leftovers.
– Wrap raw brisket well and place on bottom shelf of fridge. Freeze leftovers for up to 4 months.
Following proper storage methods maximizes freshness and shelf life for both pastrami and brisket.
Conclusion
While pastrami and brisket share some basic similarities and can be substituted in some recipes, they are ultimately quite distinct in terms of their flavor profiles, textures, fat content, preparation methods, pricing, and more. Pastrami requires specialized production techniques to achieve its signature heavily seasoned and tenderized character compared to the relatively mild taste and chew of basic brisket. Both make excellent sandwich meats, but pastrami’s bold flavors give it an edge for deli-style applications. Brisket’s higher natural fat content makes it ideal for braises and stews. When shopping, look for pastrami from high quality delis and fresh, well-marbled brisket. Follow proper storage times and temperatures to maximize shelf life for each.