Smoked Brisket Pastrami | Homemade Pastrami Recipe

Homemade Brisket Pastrami Recipe on the Smoker

#brisketpastrami #pastrami #howtobbqright

Smoked Brisket Pastrami

Pastrami was first made as a way to preserve meat. A brine is used to first cure the brisket; then it’s smoked, and typically steamed until tender. In the past, I’ve used a short cut to create pastrami by starting with store bought, corned beef brisket; but I wanted to see if I could brine my own and turn it into mouth-watering Pastrami.

The basics of a pastrami brine include salt, sugar, and spices; but the most important part is the pink curing salt. It needs to be used in an exact ratio. 1 tsp per 5lbs of raw meat is required along with 1 gallon of water.

For the brisket, I trimmed most of the fat and sinew off to expose the meat. This allows the brine to penetrate and cure it from top to bottom. It weighed 10lbs after trimming (so I needed 2 teaspoons of pink salt).

To make the brine get a large stock pot going over medium heat. Add 1/2 gallon of water to the pot along with the salt, sugar, and pink salt. Bring it to a simmer to dissolve everything and add the pickling spices and crushed garlic. Allow it to simmer for a few minutes just to make sure everything is dissolved and then remove it from the heat. Add the remaining water and allow it to cool.

On the 6th day remove the brisket from the brine solution and pat any excess seasoning off surface. Place the brisket on a cooling rack inside a full size pan to dry. The next morning take the brisket out of the refrigerator and let it come to room temp. Season the outside with Pastrami Seasoning (recipe below).

Fire up your smoker and bring the temp to 275 degrees. Place the brisket on the pit and add pecan wood to the fire for smoke (use your favorite wood if you prefer). Smoke the brisket for 4-5 hours or until the internal temperature reaches 160-165 degrees.

Homemade Pastrami is absolutely fantastic. It’s tender, juicy, and has all the flavors of the spices used in the brine and seasoning.

Smoked Brisket Pastrami Recipe

- 1 whole brisket - 10lbs

For the Brine:
- 1 gallon water
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/4 cup Pickling Spice
- 5-6 cloves of Garlic smashed
- 2 teaspoons of Pink Curing Salt #1

Pastrami Seasoning:
- 1/2 cup Corse Ground Black Pepper
- 1/4 cup Raw Sugar
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Granulated Onion

Directions:
1. Combine 1/2 gallon of water, Kosher Salt, Sugar, and pink salt in a large stock pot over medium heat. Bring the mixture to a slight boil and add the pickling spice and garlic. Pour in the remaining 1/2 gallon of water and allow to cool.

2. Trim excess fat from the whole brisket and place in a XL Ziplock Bag. Pour the brine mixture over the brisket and squeeze all of the air out of the bag. Secure the top of the bag with a zip tie. Make sure the brisket is completely submerged.

3. Place the bag in a large plastic container and refrigerate for 5 nights. On the 6th day remove it and pat off any excess seasoning. Place the brisket on a raised rack in a large pan and allow it to air dry in fridge.

4. Prepare smoker for indirect cooking at 275 degrees with pecan wood.

5. Combine the seasonings in a jar. Season all sides of the brisket with the seasoning mixture.

6. Place the brisket on the pit and smoke for 4-5 hours until the internal temp hits 165 degrees.

7. Wrap the brisket in butcher paper and place it back on the pit. Insert a meat probe into the center of the flat to monitor internal temperature.

8. Continue to cook until it reaches 202-204 degrees or when a meat probe slides into the brisket with no resistance.

9. Rest it in a dry cooler lined with old towels for 1.5 - 2 hours before slicing.

Connect With Malcom Reed:

Smoked Brisket Pastrami

[SinisterMinister]

I swear this is the best food channel on YouTube hands down!

[colinbutler]

He's not just a Pitmaster... he IS THY MASTER of the PIT. Period. And I not only enjoy his videos, I purchase " Killer Hogs " products. Huge fan of the AP seasoning...

[lifeofgeorgieb]

This guy is a BBQ master I need to try his food!!

[christopherbaas]

Ok, so I made this recipe today. Or should I say I started it a week ago and finished it today. I posted it to Instagram and of course tagged #howtobbqright. It came out excellent! I know pastrami, I live in northern NJ and been to Katz’s, the Carnegie Deli (when it was still open), and many others many times and this is something I can be proud of. All thanks to you and Rachelle. I can’t thank you enough for this and so many other great instructional videos, my bbq has never been better. If you’re ever anywhere around northern NJ or NYC I would be proud to shake your hand and buy you beers all night! Thank you so very, very much!!!

[ChrisInJersey]

Love the bottom two drawers of the fridge. You are a man of taste. I've been subscribed for about 4 months and can't wait until it warms up here. You're a real inspiration.

[allstev]

I've learned so much from this channel, it's like a free cooking course,

[Aragorn]

I am now frickin drooling and starvin. Well done my man!😊

[kholemcrae]

Love all those veggies in the crisper at 1:16

[christopherbaas]

I made this once before and it was to die for. I’m brining a brisket tomorrow and it’ll go on my Ole Hickory next weekend, can’t wait! And as always Malcolm, you are a God send. Thank you so very much for all of your wonderful instructional bbq videos. I have learned so much from you and am so grateful for your sharing your knowledge and your friendly personality with all of us.

[sockbandit]

Hi Malcolm, made this this weekend for my Dad. We are from NYC and as members of the tribe Pastrami is a staple of our diet. My late grandfather favorite restaurant was the Pastrami King on Queen Blv. LOL. The pastrami was unbelievable, the taste was dead nuts but some of the flavors where unlike anything i have had before. All my folks could do is rave on and on about how good it was. This a fantastic recipe, Also did some Johnny Trigg ribs with killer hog and they where bomb! Enjoying the pod as well...

[johnwellwood]

when i want to know how to smoke something i go and listen to Malcom Reed, learned a lot from this guy, he does it right

[aprylsshootingstar]

Dude this IS an art. That slicing was so satisfying! You are an artist!

[clydesanders]

I do your pastrami using corned beef...it comes out amazing...of course all of your recipes come out amazing...so much that my wife went out and bought me a second large big green egg...I have had one for 15 years but after I started cooking your recipes she bought a second one...thanks for your excellent recipes and you have a great way of teaching... and everyone needs to use your AP and BBQ rub....

[cmandaro]

So today I made my first pastrami, followed your directions to the letter, all I can say is i'm NEVER buying store bought again!Thanks so much for this video, cant wait to make my favorite pastrami egg and cheese sandwich!

[courtlaw]

Thanks for the tips, easy setup great recipe.

[TBONEVIKING]

Malcom - I tried your recipe and I have to say it is the absolute best Pastrami I have ever had bar none. I have had pastrami all over the country and none of them compare. The thing I like the most is that it is simple and definitely not as salty which was great. I gave up on store bought corned beef and smoking it because it is way to salty. I have to admit, I made one small modification in that I put a real light coat your “The BBQ Rub” then added your pastrami rub recipe. It just added one extra layer of flavor. Thank you so much for sharing. This is my only Pastrami recipe I will ever use from now on!

[nellz]

That is one beautiful pastrami! I want one of those Jambo stick grills so bad. Thanks for sharing another awesome project/recipe with us.

[uclajd]

I can always count on Malcolm for a quick no BS recipe for any smoke.

[RCRC]

Malcolm, I cooked my first brisket ever last week. I made this pastrami recipe of yours and it turned awesomely well. I even used some of the left overs for a pastrami hash and eggs for breakfast. Thanks for sharing!

[thesledge]

Great video thanks for sharing and gd luck to ur cooking team this yr