Here is everything you need to know to make a tender, flavorful Smoked Pastrami right at home! In this Smoked Pastrami Recipe Beginner's Guide, I'll show you how to brine, season, and smoke a beef brisket to make the best beef pastrami you've ever had! You can then enjoy it in hot Reuben Sandwiches for days to come!
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Recently, we had friends visit us from San Diego. While here, they secretly ordered two briskets for us from a local cattle farm.
It was pretty funny because I got a call to confirm the order and I thought to myself: "Did I accidentally butt-dial an order?" 🤦♀️ After some discussion, we quickly realized our friends, Pat and Cathy, had placed the order.
I used one of the briskets to create this smoked pastrami recipe. Be sure to check out this veteran-owned operation, and while there, place an order. Yes, Blarney Ranch even delivers!
During the first five days, the brisket soaks in brine, easy-peasy, right? Once brined, the brisket needs to desalinize overnight in cold water so that you don't end up with pastrami that's too salty to eat.
On day six, you will make a spice rub that will encrust the brisket, and then it will dry on a rack in the refrigerator for 24 hours. After that, the brisket is smoked and steamed to make one superb Smoked Pastrami recipe!
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🔖 Ingredients & Substitutions
Pastrami Crust Mix
- Brisket Flat - You will need a 5-lb trimmed brisket (just the flat, with the point (or deckle) removed.
- Pink Salt - Pink curing salt is different than pink Himalayan salt. It keeps the meat from spoiling and is used to wet-cure meats prior to cooking/smoking. I also use it in my Spicy Smoked Pork Jerky recipe.
- Spices - We'll be making an original spice blend for the brine and the crust. My Corned Beef Spices recipe will be part of both mixes. The crust seasoning also contains traditional spices used to season pastrami like coriander seeds, mustard seeds, and black peppercorns.
- Sugar - Although this recipe calls for brown sugar, if you need to, you can substitute it with an equal amount of granulated white sugar or a combination of both.
- Salt - I like to use kosher salt in my brine. Plain table salt can also be used but since table salt is saltier, I recommend using less. I would reduce the amount of salt from 1-¼ cups to 1 cup.
🍖 How to Make Smoked Pastrami
Step 1: Mix brine ingredients together over low heat until the sugar and salt dissolve completely. Allow the mixture to cool.
Step 2: Place brisket in a deep pan or a 2-gallon Ziploc bag. When the brine is cool, pour it over the brisket, making sure that it is fully submerged in the liquid. Cover with foil and place in the refrigerator for 5 days, turning the brisket daily.
Step 3: After 5 days, remove the brisket from the brine and rinse it off. Soak the brisket in cold water in the refrigerator for 8 hours or overnight.
Step 4: Toast the spice rub ingredients in a hot pan until fragrant; do not burn. Coarsely grind the spices using a coffee bean grinder. Do not over-grind; you don't want to make a fine powder.
Step 5: Remove the brisket from the water and pat dry. Coat completely with the spice rub and place it on a rack over a tray; refrigerate overnight. The next morning, bring the brisket to room temperature.
Step 6: Turn the smoker on and fill it with pellets. Set the temperature to 225°F. Choose Super Smoke. When the smoker is ready, place the brisket directly on the grill and insert the probe into the thickest part. Set the probe temperature to 160°F.
Step 7: When the brisket reaches 160°F (mine took 2 ½ hours), remove it from the grill. Pour 2 cups of water into a deep pan, then place a rack over it. Put the brisket on the rack, making sure it's not sitting in the water. Cover the pan with foil and seal.
Step 8: Place the wrapped brisket on the grill and re-insert the probe. Set the probe temperature to 200°F.
Step 9: When the pastrami is ready, remove the pan from the smoker and allow the pastrami to rest for 30 minutes in the sealed pan before slicing it into thin slices against the grain.
🤷🏻♀️ Recipe FAQs
Corned beef is prepared by brining a beef brisket in salt, sugar, and spices, then steaming or boiling the meat until tender. You can even prepare Instant Pot Corned beef.
To make pastrami, you start out with the same method of brining a brisket. You then encrust the brisket with a coarsely ground spice mix and smoke it. A final (optional step) is to steam the pastrami to tenderize it.
There are various methods of preparing pastrami. Some call for wrapping it as it is being smoked, while others call for placing it directly on the grill. However, most methods use a combination of both.
In the initial smoking, the pastrami is smoked to 160° F to 165° F. If you're also steaming it, you can smoke to an internal temperature anywhere from 200° F to 204° F.
Steaming pastrami is an extra step that is taken to make the pastrami extra tender. Some choose to skip this step after smoking a brisket. Especially if they prefer to keep the encrusted spices dry and crispy.
The first pastrami sandwich is credited to Sussman Volk, a Jewish man who immigrated to New York from Lithuania in the 1800s.
In 1887, he received the recipe from a Romanian man in exchange for storing the friend's luggage, while the man returned to Romania.
Volk tried the recipe and liked it so much that he began serving it in his butcher shop. As a result of its popularity, Volk opened up a restaurant, featuring his pastrami sandwiches.
Pastrami was originally called "Pastrama" (Romanian), or "Basturma" in Arabic. Both words refer to meat that has been cured in spices.
It is believed that the name was changed to "pastrami," imitating another popular meat at the time, "salami."
👩🏼🍳 Pro Tips
- To fully submerge the brisket in brine, you can also use a 2-gallon Ziploc bag. They come in handy for so many recipes!
- If you don't want to brine the meat for 5 days, you can cut the time down to 3 days. It should still taste amazing!
- In a pinch, you can substitute pickling spices for my corned beef blend.
- Which flavor pellet you use in this smoked pastrami recipe is a matter of preference. Try hardwoods like oak, hickory, or alder. If you prefer fruitwood, consider apple, maple, cherry, and pecan.
- If you want to make a deli-style pastrami sandwich, start with rye bread or my personal favorite, sourdough. Slather the bread with mustard, then pile on lots of thinly sliced pastrami, Swiss cheese, diced onions, and pickles. Enjoy!
🥩 Other Smoker Recipes
If you're looking for other smoked recipe ideas, you're in luck! Try my juicy smoked burgers or any of these readers' favorites:
- Smoked corned beef brisket
- Smoked pork jerky
- Habanero pineapple brisket burnt ends
- Chicken and veggies smoked kabobs
- Chipotle smoked Mac and cheese
- Smoked chicken drumsticks
- Smoked turkey breast
🍗 More Smoker Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Mix brine ingredients together over low heat until the sugar and salt dissolve completely. Allow the mixture to cool.
- Place brisket in a deep pan or a 2 gallon ziplock bag. When the brine is cool, pour it over the brisket making sure that it is fully submerged in the liquid. Cover with foil and place in the refrigerator for 5 days, turning the brisket daily.
- After 5 days, remove the brisket from the brine and rinse off in cold water. Soak the brisket in cold water in the refrigerator for 8-hours or overnight.
- Toast the spice rub ingredients in a hot pan until fragrant, do not burn. Coarsely grind the spices using a coffee bean grinder. Do not over-grind the spices, you don't want to make a fine powder.
- Remove the brisket from the water and pat dry. Coat completely with the spice rub and place it on a rack over a tray, refrigerate overnight. The next morning, bring brisket to room temperature.
- Turn the smoker on and fill with pellets. Set the temperature to 225°F. Choose Super Smoke. When the smoker is ready, place the brisket directly on the grill and insert the probe into the thickest part. Set the probe temperature to 160°F.
- When the brisket reaches 160°F (mine took 2 ½ hours), remove it from the grill. Pour 2 cups of water into a deep pan, then place a rack over it. Put the brisket on the rack, making sure it's not sitting in the water. Cover the pan with foil and seal.
- Place the wrapped brisket on the grill and re-insert the probe. Set the probe temperature to 200°F.
- When the pastrami is ready, remove the pan from the smoker and allow the pastrami to rest for 30 minutes in the sealed pan before slicing it into thin slices against the grain.
Nutrition
Notes
- To fully submerge the brisket in brine, you can also use a 2-gallon Ziploc bag. They come in handy for many recipes!
- If you don't want to brine the meat for 5 days, you can cut the time down to 3 days. It should still taste amazing!
- In a pinch, you can substitute pickling spices for my corned beef blend.
- Which flavor pellet you use in this smoked pastrami recipe is a matter of preference. Try hardwoods like oak, hickory, or alder. If you prefer fruitwoods, consider apple, maple, cherry, and pecan.
- If you want to make a deli-style pastrami sandwich, start with rye bread or my personal favorite, sourdough. Slather the bread with mustard, then pile on lots of thinly sliced pastrami, Swiss cheese, diced onions, and pickles. Enjoy!
Ari says
Thank you for sharing this great recipe, we loved it!
Hilda Sterner says
Thank you so much, Ari. I appreciate the review!
Mary says
Hi! Love the information.
My family are going to serve pastrami but we are losing 50 to 60 percent of the weight. How can we stop the shrinkage
Hilda Sterner says
Hi Mary, There is no way to avoid shrinkage. The fat will render as it cooks, the moisture content will evaporate, and the muscle fibers will contract.
Scott Morter says
Hi Hilda! Do you have a preference to fat cap up or down while smoking? Trying you Pastrami recipe today!
Hilda Sterner says
Hi Scott, Yes, we prefer to smoke fat side down, then fat side up when it's wrapped.Let me know how it goes!
Andrew Grossman says
This worked very well. Thank you.
Hilda Sterner says
Thanks, Andrew, I'm glad you enjoyed it. I appreciate the review & comment!
Hungry4Hucks says
One word... "Fabulous!" Thank you for supporting Veterans and your local farms and ranches.
Hilda Sterner says
My pleasure. 😉