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how to smoke pastrami
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4.86 from 7 votes

Smoked Pastrami

This smoked pastrami recipe is unlike any other. Cured over several days before cooked low and slow over cherry wood, this is the perfect way to enjoy brisket flat.
Prep Time6 days
Cook Time8 hours
Total Time6 days 8 hours
Course: Appetizer, Main Course, Side Dish
Cuisine: American, BBQ, Italian
Servings: 8
Calories: 582kcal
Author: Ben Isham-Smith

Equipment

Ingredients

  • 5 lbs brisket flat

For the pickling spice

  • 1 tbsp black pepper corns
  • 1 tbsp coriander
  • 1 tbsp mustard seeds
  • 1 tbsp red chili flakes
  • 1 tbsp all spice berries
  • 1 tbsp whole cloves
  • 1 tsp ground ginger
  • 1 tsp ground mace
  • 1 bayleaf torn up
  • 1 stick cinnamon crushed

For the brine

  • 4 quarts water
  • 1 ½ cups kosher salt
  • 1 cup white sugar
  • 4 tsp pink curing salt
  • 10 cloves garlic crushed
  • 8 lbs ice

For the pastrami rub

  • 4 tbsp black peppercorns
  • 4 tbsp coriander seeds
  • yellow mustard

Instructions

For the pickling spice

  • Add black peppercorns, mustard seeds, and coriander to a dry skillet over high heat. Keep pan moving so ingredients can cook on all sides. Toast until fragrant.
  • Remove from skillet and pour into napkin.
  • Spread seeds out evenly and fold napkin once to cover seeds. Use skillet to crush seeds.
  • Pour broken seeds into small bowl. Add all remaining pickling spice ingredients, and combine well.

For the brine

  • Heat up water in large pan.. Add all brine ingredients except ice, plus ¼ cup of the pickling spice.
  • Bring water to a boil and stir thoroughly.
  • Once salt and sugar has dissolved, remove from heat.
  • Add ice to brining bucket, and pour in brine solution.
  • Once the solution has cooled down, submerge trimmed brisket flat to solution. If your bucket has a plate, you can use that to help keep the meat completely submerged.
  • Transfer bucket to refrigerator. Leave for 4-6 days.

For the seasoning

  • Remove brisket from brining bucket. Run under cold water to remove any excess spice or solution. Pat down with paper towel.
  • Mix black pepper and coriander in small bowl.
  • Apply a thin layer of yellow mustard across surface of brisket, on all sides.
  • Apply seasoning mix liberally across all sides of the brisket.

For the smoked brisket

  • Heat up smoker to 250°F. If you are using a charcoal grill, set up for indirect grilling and keep a close eye on temperature.
  • Transfer brisket to smoker. Close door and cook for 5 hours.
  • Remove brisket from smoker and wrap tightly in foil.
  • Increase temperature to 300°F and place wrapped brisket back in the smoker.
  • Cook for another 1-2 hours. Check brisket internal temperature with meat probe (you can do this through the foil), aiming for internal temperature of 160°F (66°C).
  • Remove pastrami from smoker, and from foil.
  • Find muscle fibers running through meat, and slice perpendicular to their direction. Serve and enjoy!

Nutrition

Calories: 582kcal | Carbohydrates: 34g | Protein: 61g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Cholesterol: 176mg | Sodium: 21512mg | Potassium: 1127mg | Fiber: 4g | Sugar: 25g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 7mg