How to Make Pastrami | Cure & Smoke

Learn How to Make Pastrami from Chef Tom as he smokes up one of our most requested recipes! He cures the brisket for six days and then smokes it on the Yoder Smokers Loaded Wichita. Cure & Smoke like a pro for perfect pastrami!

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00:00 Intro the Recipe
00:27 Make the Brine
03:52 Add the brisket to the brine
04:43 Pull the brisket out after 6 days
05:16 Apply the rub
06:11 Move the flat to the grill
06:56 Pull the brisket off and wrap in foil
08:12 Return to the grill
09:38 Cool down the meat and then slice into it
11:08 Get a taste

[MYNEWMOKE]

I love that advise at the end. "lets be good to one another" spot on my friend. great vid!

[nickgeorgie]

You are the Michelangelo of the bbq: just one step away from Leonardo. You show, you explain, you prove, you teach. That’s YouTube. Thank you. You are a pleasure to learn from. I would have been proud to call you “my friend”.

[Nextbesthing]

Only 2 bbq channels u need to follow...Chef Tom here @ atbbq and Malcolm Reed @ How to bbq right. Very informative and give great details about what to do. For a person learning to bbq, these 2 guys will put u on the right track.

[CowboyCree]

It's so interesting to see the difference between your first pastrami video, and this one. Your confidence in front of the camera is leaps and bounds better!

[ChuckCanada]

That juice that is still left in that foil is magic juice, to anyone at home without much cooking experience. I know some people might just get rid of it without knowing any better, you can toss that juice on the bread that you make your sandwich with and really bring the flavor up to a whole new level. Really the possibilities are limitless.

[MaxwellBenson]

I love pastrami! That's got to be the best looking one I've ever seen! Looks amazing!

[alkalinenator]

Followed his recipe. Came out as my wife would say Flippin Awesome. Thanks for the inspiration will be making many more. It blows KATZ's Deli away

[lightonia]

I’ve made this recipe so many times and have blown everyone away by how good it is every time. Thank you so much for this!

[macluvin]

I need a pastrami on dark Russian rye Brother you just made my tummy rumble.

[Momzie]

WOW!! I finally made my pastrami aka your recipe, and let me tell you the flavor was so on point! I’m still trying to get the temperature at 250 to smoke but still learning the process, I refrigerated mines because I started it so late and it was the BOMB!!! Thank you, thank you, thank you!!!

[joshwinters]

That was a work of art, well done Chef Tom

[stevezajkowski]

Followed this recipe and made my first pastrami. It was very well liked by many people!

[edwardshim]

Its 2024 and im still watching old videos because they are just so good!

[photofire]

A non-traditional Thanksgiving needs a non-traditional meal. Today we are smoking a Corned Beef Brisket. Thank you chef Tom for the tips. Also a giant thank you to your camera crew for always providing excellent video, lighting and editing skills. HAPPY THANKSGIVING everyone, from Simi Valley, CA.

[giwookoh]

Maybe the first time to see you smile that big.
Absolutely loved the video!

[Focused-niqh]

He said “I’m not going to wait that long!” Right on brother!

[robertholtz]

Outstanding work, Chef. There is much love in your labor. Just wish I could reach into the display and grab a slice to taste it. Can't wait to see you make that Reuben! Cheers.

[joecarl]

Thanks Tom, I always enjoy your videos. I learn a lot. My wife's favorite deli meat is pastrami so I will be the hero.

[jefferygray]

Off the chain my man. This was my last challenge on my smoking list. Excellent instruction and presentation. Thanks!!

[karinecarde]

The end product is ABSOLUTELY You are SUCH an inspiration to me. Thank you so MUCH for all the knowledge you share with us 🙏👌💗🥰😁😘