I’m hoping you try out this recipe because it makes Just a Great Pastrami Sandwich! If you live in a town just like mine there are no delis that sell a great homemade pastrami. In March everyone is making Corned Beef because of St. Paddy’s Day. All I can say is do what makes you and your family happy! Those packages of corned beef you can find at every grocery store; I turn them into Pastrami! Using these uncooked pre-cured packages shortens the process of making pastrami as you prepare either the point or the flat of the brisket to make this great version. (The “point” is the fattier part of the brisket and the “flat” is the more leaner portion. Pastrami devotees swear by the point; more fat means more flavor, right?) You will never buy the grocery store pre-sliced and packaged pastrami again!

What’s the Process

We are using our backyard smoker to make our pastrami. Whether you use a charcoal/wood smoker or a pellet smoker. Any smoker will do the job. A good amount of my pastrami spices will turn that was-to-be corned beef into a going-to-be pastrami!

**My finished pastrami has rested and is ready to be sliced**

One important tip I can give you to think about as you are smoking your meat is the stall. What is the Stall? Somewhere around 165° to 175° internal temp you may think your pastrami is not cooking and is not moving away from that temp. That point in the cooking process is what BBQ people call the “the stall”. There is a process going on in cooking a brisket, (or parts of a brisket) where moisture evaporation is cooling off the meat and therefore appears not to be cooking. Either continue to let it cook and it will eventually move out of the stall, or cover your pan with foil to hurry the process of getting out of the stall. You must keep track of the internal temperature of the pastrami so you can adjust your cooking process as needed. Get yourself an instant-read thermometer or temperature probe so you can track your temperature.

How Much Time Should I Plan On Before I Can Serve My Pastrami?

I know you want to get into that juicy Pastrami as soon as you take it out of the smoker. DON’T!!! If you slice your pastrami right when you take it out of the smoker you will lose all the internal juices/flavor out of the meat and leave them on your cutting board! Your internal temperature when you finish cooking will be right around 203°. That heat will just push all those good juices out leaving you with dry pastrami. Wrap that baby in foil or a towel and place it in a cooler if you have one for at least 2-3 hours. A 5-pound point or flat may not need all that time, but why rush it? If you want a very tender Pastrami, then let it rest.

**I use this product to rest my brisket or pastrami that has been cooked for hours**

Any Other Thoughts?

Make sure to slice against the grain like you would with any other steak or roast. Slicing with the grain may mean a bite that tastes like shoe leather. You worked hard to make that pastrami so cut it against the grain to showcase its tenderness.

**My smoked pastrami is ready to plate!**

**Giving a slice of my pastrami a little stretch to test the tenderness**

Enjoy this recipe. Whether you slice your pastrami thin or thick (that’s the way I like it); Show your skills and make pastrami as good as any New York Deli! Please leave your comments below and let me know what you think. As always, thanks for Spending Time In My Kitchen!

Smoker NY Style Pastrami

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

hours

Resting Time

hours

Ingredients

1 1 Corned beef flat or point (3-5 Lbs)
1 Tbl 1 Yellow mustard
Pastrami Seasoning
3 Tbl 3 Coarsely ground pepper
1 Tbl 1 Coriander powder
1/2 Tbl 1/2 Coriander seeds
1 1/2 Tbl 1 1/2 Smoked paprika
1/2 tsp 1/2 Yellow mustard seeds
1/2 tsp 1/2 Black mustard seeds
1 tsp 1 Mustard powder
1 1/2 tsp 1 1/2 Garlic powder
1 1/2 tsp 1 1/2 Onion powder
1 Tbl 1 Turbinado sugar

Directions

Pastrami Preparation and Cooking Process
Take your “corned beef” out of the package; rinse and dry it off with a paper towel. If you are salt-sensitive go ahead and let the “corned beef” soak in plain water for an hour.
Set up your smoker for 250°.
After you have dried off the meat, brush on the top of the meat a thin layer of mustard and add a layer of the Pastrami Seasoning. Let your pastrami rest for 30 minutes. Place your pastrami in a foil pan and place it in your smoker.
Now, go get a beer and let your smoker do the work. Use your temperature probe to keep track of how your pastrami is cooking. If your pastrami stalls (See discussion above), Add a little water to your pan, cover the pan with foil, and let it cook.
Pull your pastrami around 195°, wrap it with foil or a towel, and place it in a cooler or brisket bag.
Let it rest for a minimum of 2 hours.
Make your sandwich
Unwrap your pastrami and set it on your cutting board. Make thin or thick slices depending on your preferences.
All you need is to slather a little mustard on some rye bread. Maybe add some Swiss cheese to your sandwich and add some pickles on the side and you are set to go! (I always say to each his or her own…but don’t use mayo; that’s just sacrilegious!)
Enjoy!

Notes

Only slice as much of the pastrami as you are going to eat. If you have a lot of leftovers, try steaming the pastrami right from the fridge just like they do at the New York Delis!