Smoked Pastrami

7 hrs 15 mins - Prep 15 mins / Cook 7 hrs

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.  

20-25 Servings


  • 7-pound USDA choice brisket flat, fat cap trimmed to 1/8 inch
  • 6-7 apple wood chunks
  • 2 tablespoons peanut or canola oil
  • 1 cup beef stock in a spray bottle
  • 1/2-gallon water
  • 1 cup kosher salt
  • 3/4 cup brown sugar
  • 3 1/2 teaspoons pink curing salt
  • 2 tablespoons coriander seed
  • 1 tablespoon black peppercorns
  • 1 tablespoon green peppercorns
  • 1 tablespoon dried minced garlic
  • 1 tablespoon red pepper flakes
  • 1 tablespoon dry mustard
  • 2 teaspoons ground allspice
  • 1 teaspoon ground ginger
  • 3-4 bay leaves, crushed up
  • 1 cinnamon stick
  • 4 pounds ice or 2 quarts very cold water
Pastrami Rub
  • 2 tablespoons coriander seed
  • 1 tablespoon mustard seed
  • 1/2 teaspoon fennel seed
  • 12 tablespoons coarse ground black pepper
  • 1/2 teaspoon dried minced garlic
Send list to email
Up Your Game: How to Clean and Maintain Your Smoker
Made This Recipe?
Click the stars to rate it.