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5 from 1 vote
Homemade Smoked Pastrami
Homemade Smoked Pastrami
Prep Time
20 mins
Cook Time
6 hrs
 

Homemade Smoked Pastrami is brined for five days and then smoked for maximum flavor and unbelievably delicious pastrami sandwiches, ruebens, and hash!

Course: Main Course
Cuisine: American
Keyword: Brisket, Corned Beef, Pastrami, Pellet Grill, Recipe, Smoker Recipes, TikTok, Traeger
Servings: 5 pounds
Calories: 690 kcal
Author: Cheri Renee
Ingredients
For the Brine
  • 1 5 to 6 pound flat brisket trimmed
  • 1 gallon water
  • 1 1/4 cups kosher salt
  • 1 1/4 cups brown sugar
  • 1/3 cup pickling spice
  • 1 Tbsp Prague Powder #1 pink curing salt
  • 1 Tbsp garlic powder
  • 1/2 Tbsp ground mustard
  • 1/2 Tbsp ground allspice
  • 1/2 Tbsp ground pepper
For the Rub
  • 4 Tbsps ground pepper
  • 1 Tbsp brown sugar
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp ground allspice
  • 1/2 Tbsp ground mustard
Instructions
For the Brine
  1. Place the brisket into a large container that will fit in your fridge, big enough for the brisket and brine.

  2. Put the water, kosher salt, brown sugar, pickling spice, Prague powder, garlic powder, ground mustard, ground allspice, and ground pepper into a large pot. Bring this mixture to a boil and boil for 1 minute.

  3. Let this mixture come to room temperature and pour over the brisket. Place the container with the brisket and brine in the fridge for 5 or 6 days. Turn the brisket each day to mix up the brine.

For the Rub
  1. Remove the brisket from the brine and pat it dry.

  2. In a small bowl mix together the ground pepper, brown sugar, garlic powder, allspice, and ground mustard. Rub this mixture on all sides of the brisket.

  3. Place the brisket in a smoker set to 250 degrees for 3 hours. Wrap the brisket in foil, sealing the edges (double wrapped in foil is recommended). Place back in the smoker for 3 to 4 more hours, until the internal temp is at exactly 204 degrees.

  4. Let rest for at least 45 minutes before slicing.