Pastrami was originally a means of preserving meat, but is now enjoyed as a meat in its own right. Perfect in sandwiches or even served alone, it’s one of the best ways to enjoy a brisket flat. Find out everything you need to know with our smoked pastrami recipe.
What is pastrami?
Pastrami is cured beef brisket, applied with a layer of spices and seasoning. It is brined, seasoned, and then either slow smoked or steamed.
It shares a lot in common with corned beef, and in fact has a very familiar preparation process. The key difference is the spice mix, and then it being slow smoked instead of boiled.
Like with a lot of beef, we’ll be applying a good barbecue rub to the pastrami before throwing it on the smoker. For this recipe, we’ll be using a simple black peppercorn and coriander blend, using a thin layer yellow mustard as an adhesive.
Why no salt in the rub? You might be asking. Well, having brined the brisket for the best part of six days, we’ll already have plenty of salt embedded in the meat. Anything extra would be overkill, and we don’t want to go through all this work only to then ruin it with an overly salty lump of meat.
Best wood for pastrami
For this recipe, I’ve gone for cherrywood. While we often use deeper, more earthy woods for brisket, the cherry flavors in the wood complement the spices and seasonings in the pastrami perfectly. It also helps to develop that deep pink color that we like to see in pastrami slices.
How to smoke pastrami
My full smoked pastrami recipe is below, but here are some tips to help you get the most out of your cooked beef.
When you come to wrapping the brisket in foil, ensure that you wrap it as tightly as possible. This will help to retain the bark that the meat will have developed up to that point. If you leave too much room, or the foil tears, the humidity in the smoker will ruin the bark.
When we transfer the wrapped brisket back to the smoker, we increase the temperature to about 300°F. The reason we do this isn’t to expose it to smoke or wood, but instead to allow the connective tissue and fat in the meat to render and break down. Doing this while wrapped and at a higher temperature helps to speed the process up.
Aim for an internal temperature of 205-210°F. Ultimately, internal temperature is key here, but also check for resistance when inserting the probe. If you don’t experience much resistance then you know your pastrami is nice and tender.
If you’re planning to eat it the same day that you cook it, allow it to rest for about an hour before slicing it. This will allow the juices in it to redistribute, making it as tender as possible.
Instead, if you’re planning on keeping it, transfer it to the refrigerator and allow it to cool down. You can slice it when it has completely cooled down and the meat should hold its shape perfectly.
When you do come to slicing it, it’s important to note in which direction the muscle fibers are running. Rather then slice with the grain, we want to slice perpendicular to it.
Don’t throw away the juice that’s remaining in the foil packet. If you are keeping the pastrami for later, you can store it in the juices or reheat it in them to help retain flavor.