Picture a sunny Saturday afternoon: the Pit Boss is humming, the air is filled with the irresistible scent of smoked meat, and you’ve got a cold drink in hand. Smoking pastrami is more than cooking—it’s an experience that rewards patience and attention. Follow this clear, tested method to make tender, flavorful pastrami on a Pit Boss smoker.
How to Make Smoked Pastrami on a Pit Boss
Start with a quality beef brisket, preferably the flat cut with a good fat cap. The process has three main phases: curing, soaking/prepping, and smoking. Each step builds the final flavor and texture, so take your time for the best results.
Step 1: Cure the Brisket
Prepare a curing mix using kosher salt, pink curing salt (Prague Powder #1), sugar, and aromatics such as garlic powder, onion powder, paprika, crushed red pepper, and minced garlic. Grind coriander seeds, black peppercorns, and mustard seeds coarsely and add them to the mix. Rub the curing blend thoroughly over the entire brisket, place the meat in a large resealable bag or container, and refrigerate. Cure for 5–7 days, turning the brisket once a day to ensure even distribution of the cure.
Step 2: Rinse and Soak
Once the curing period is complete, rinse the brisket well under cold running water to remove excess cure. Then soak the brisket in cold water for about 8 hours, changing the water every 2 hours to draw out extra salt. This step balances the salt level so the final pastrami isn’t overly salty.
Step 3: Rub and Smoke
After soaking, pat the brisket dry. Make a pepper-forward rub by combining coarsely ground black pepper and ground coriander with paprika, garlic powder, onion powder, and mustard powder. You can add a little brown sugar if you like a touch of sweetness in the crust. Coat the brisket evenly with the rub and let it sit briefly while you preheat the smoker.
Preheat your Pit Boss to 225°F and use hickory pellets for a strong, classic smoke character that complements the cured beef. Place the brisket on the smoker grate, fat side up, and insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches about 195°F—typically 6–8 hours depending on brisket size and smoker consistency. Maintain steady temperature and add pellets as needed. When the target temperature is reached, remove the pastrami from the smoker, wrap it tightly in foil, and let it rest at least one hour to allow the juices to redistribute.
What Type of Wood/Pellets to Use?
Hickory pellets are the recommended choice for pastrami: they deliver a bold, savory smoke that pairs well with the cured meat and peppery crust. Mesquite can be overpowering, while fruit woods like apple or cherry are milder. If you want to experiment, blend a small amount of fruitwood with hickory to add subtle sweetness without losing the robust smoke profile.
Additional Tips
Useful tips to improve your pastrami:
- Temperature Control: Keep the smoker between 220–250°F. A stable temp prevents drying and ensures consistent cooking.
- Moisture Management: Use a water pan in the smoker to maintain humidity and protect the meat from drying during the long smoke.
- Resting: Rest the pastrami wrapped in foil for at least an hour before slicing. Resting lets the juices settle for a moist final product.
What to Serve with Your Pastrami?
Pastrami shines in classic sandwiches: layer thin-sliced pastrami on rye with Swiss cheese, sauerkraut, and a good mustard for a traditional experience. A Reuben—grilled with Thousand Island or Russian dressing—is another excellent option. Pastrami also pairs well with pickles, coleslaw, and simple potato sides.
What to Do with Leftovers?
Leftover pastrami is versatile. Dice it into salads, fold it into breakfast hashes with potatoes and onions, or use it as a pizza topping for a smoky twist. Store leftovers tightly wrapped in foil or an airtight container in the refrigerator; properly stored, it will keep for several days.
Smoking pastrami on a Pit Boss requires a bit of planning and patience, but the result is deeply flavorful and richly textured meat that rewards the effort. With a careful cure, a peppery rub, and consistent low-and-slow smoking using hickory pellets, you’ll end up with a pastrami that’s excellent sliced thin for sandwiches or served as the centerpiece of a meal. Fire up your Pit Boss and enjoy the process.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Skirt Steak
- Pit Boss Roast Beef
- Pit Boss Kabobs
- Pit Boss New York Strip
- Pit Boss Flank Steak
Pit Boss Pastrami
Ingredients
Curing Mix:
- 5 lbs beef brisket preferably the flat cut
- 1 cup kosher salt
- 1 cup sugar
- 1 tablespoon pink curing salt Prague Powder #1
- 3 tablespoon black peppercorns
- 2 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic minced
Rub:
- 3 tablespoon coarsely ground black pepper
- 3 tablespoon ground coriander
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
Additional Ingredients:
- ¼ cup brown sugar optional, for a touch of sweetness in the rub
- Water for soaking the brisket after curing
Instructions
Curing the Brisket
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Coarsely grind black peppercorns, coriander seeds, and mustard seeds, then combine with kosher salt, sugar, pink curing salt, garlic powder, onion powder, paprika, crushed red pepper, and minced garlic.
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Rub the curing mix all over the brisket, cover, and refrigerate in a container or resealable bag. Turn the brisket daily for 5–7 days.
Soaking and Prepping
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Rinse the cured brisket under cold water to remove excess cure.
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Soak in cold water for about 8 hours, changing the water every 2 hours to reduce saltiness.
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Mix the rub ingredients and pat the brisket dry, then coat it evenly with the rub.
Smoking the Pastrami
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Preheat the Pit Boss to 225°F and use hickory pellets for a robust smoke.
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Place the brisket on the smoker fat side up and insert a meat thermometer into the thickest part.
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Smoke until the internal temperature reaches 195°F, about 6–8 hours. Maintain a steady smoker temp and add pellets as needed.
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Remove the brisket, wrap it in foil, and let it rest for at least one hour before slicing.