Smoked Pastrami

The rich and peppery flavor of pastrami makes it a favorite at iconic New York delis. If you don’t happen to have a great local deli around the corner, you can make Smoked Pastrami at home. And we’d wager that yours will be even better; tender and juicy with that signature pastrami spice crust. Be sure to save some to try our Smoked Pastrami Sandwich recipe. 

Ideally, pastrami is made using the beef navel or a brisket point, not the easiest cuts to find. And so, we used the brisket flat which is generally much more readily available in grocery stores. After curing the beef in a highly seasoned brine for several days, we applied a peppery rub and smoked the brisket. Before slicing, we finished it with the traditional steaming method.