Smoked Pastrami BBQ Recipe: Tender, Smoky, and Finger-Licking Good

As a pitmaster, I’m thrilled to share my smoked pastrami recipe that delivers tender, smoky, and finger-licking results. 🔥 With a blend of classic French technique and smoke-cooking tradition, this dish is sure to impress.

By slow-cooking the pastrami at 225°F for several hours, you’ll achieve that perfect balance of tenderness and flavor. Pair it with your favorite BBQ sauce and sides for a truly unforgettable meal.

Ingredients for Smoked Pastrami Bbq

Tender smoked pastrami starts with quality ingredients and precise technique.

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For the best results, choose a well-marbled beef brisket from a reputable butcher or quality grocery store like Whole Foods. The fat content is crucial for tender, juicy pastrami. If you’re feeling adventurous, try a Costco brisket—they’re usually well-trimmed and consistent.

Don’t skip the curing step—it gives pastrami its signature flavor and texture. If you’re out of coriander seeds, you can substitute with ground coriander at one-third the amount. For a spicier kick, add cayenne pepper to the dry rub. The apple cider vinegar in the brine adds a nice tanginess that balances the richness of the meat.

This recipe makes great leftovers—refrigerate for up to 5 days or freeze for 3 months. When reheating, wrap tightly in foil and warm at 250°F until heated through. The wood chips can be soaked ahead of time and stored in an airtight container for up to 24 hours.

Step-by-Step Instructions for Smoked Pastrami BBQ

Here’s the method for achieving tender, smoky pastrami that’s sure to impress.

🔥 Step 1: Prepare the Brine and Cure the Brisket

Start by making the brine: combine 1 cup Water and 0.5 cup Apple Cider Vinegar in a saucepan. Add 0.25 cup Kosher Salt, 0.25 cup Brown Sugar, 2 tbsp Black Pepper, 1 tbsp Coriander Seeds, and 1 tbsp Mustard Seeds. Heat the mixture over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and let cool to room temperature.

Once the brine is ready, place the 2.5 lb Beef Brisket in a large container or zip-top bag. Pour the cooled brine over the brisket, making sure it’s fully submerged. If necessary, weigh it down with a plate or use a vacuum sealer to remove air. Refrigerate for at least 24 hours or up to 48 hours for maximum flavor penetration.

👨‍🍳 Step 2: Rinse and Dry the Brisket

After the brining period, remove the brisket from the brine and rinse it under cold running water to remove excess salt. Pat the brisket dry with paper towels, both inside and out, until it’s completely dry. This step is crucial for developing a good bark during smoking.

Let the brisket sit at room temperature for 1 hour to allow the surface to dry further. Meanwhile, mix 2 tsp Smoked Paprika, 1 tsp Garlic Powder, and 1 tsp Onion Powder in a small bowl. Sprinkle this spice blend evenly over the brisket, making sure to coat all surfaces.

🔥 Step 3: Smoke the Pastrami

Preheat your smoker to 225-250°F using your preferred type of wood, such as hickory or apple. I use 2 cups Wood Chips to ensure a steady supply of smoke throughout the cooking process. Once the smoker is ready, place the brisket in the smoker, fat side up. Close the lid and smoke for 4-5 hours, or until the internal temperature reaches 165-170°F.

After 4 hours, start checking the brisket’s temperature every 30 minutes. You’ll know it’s done when the internal temperature hits 195-205°F and a probe slides in easily with little resistance. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

🔪 Step 4: Slice and Serve

Using a sharp slicing knife, cut the pastrami against the grain into ¼-inch thick slices. The meat should be tender and full of flavor, with a beautiful smoke ring visible just beneath the surface. Serve with your favorite BBQ sides, such as coleslaw, baked beans, or grilled vegetables.

For an authentic deli-style experience, serve the smoked pastrami on rye bread with mustard. The combination of tender, smoky meat, tangy mustard, and hearty bread is sure to be a hit with family and friends alike.

Storing and Reheating Leftovers

Refrigerator Storage Tips

After slicing your smoked pastrami, store it in airtight containers or wrap it tightly in plastic wrap or aluminum foil. Keep it in the refrigerator at 40°F or below. Properly stored, smoked pastrami will keep for up to 5 days. I like to store mine in glass containers with tight-fitting lids to maintain freshness. ❄️

Freezer Storage for Longer Life

For longer storage, consider freezing your smoked pastrami. Wrap it tightly in plastic wrap or freezer paper, then place it in a heavy-duty freezer bag or airtight container. Label with the date and contents. Frozen pastrami will maintain quality for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator before reheating.

Reheating Methods

For the best results when reheating, wrap your smoked pastrami in foil and warm it in a 250°F oven until heated through. This method helps retain moisture and flavor. You can also reheat slices in a covered skillet over low heat with a splash of broth or water to prevent drying out. 🔥

Slicing Before Reheating

If you plan to reheat your pastrami, consider slicing it first. Thinner slices will reheat more evenly and quickly. Store sliced pastrami in airtight containers with parchment paper between slices to prevent sticking. This makes it easy to grab just what you need for sandwiches or quick meals.

Creative Reheating Ideas

Try using your leftover smoked pastrami in creative ways. Reheat it and serve on rye bread with mustard for a classic deli sandwich, or dice it and add to hash with potatoes and eggs. You can also reheat pastrami and add it to soups or stews for an extra boost of flavor. The possibilities are endless! 🔪

Maintaining Quality During Reheating

To keep your pastrami tender during reheating, avoid high temperatures and prolonged heating times. Use a meat thermometer to check for doneness—pastrami is ready when it reaches an internal temperature of 165°F. Let it rest for a few minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful experience.