Smoked Pastrami Recipe: 5 Tips for Smoking Pastrami

Smoked pastrami is a variety of preserved meat initially popularized before the invention of refrigeration. It remains unclear whether pastrami originated in Romania or Turkey, but Eastern European immigrants brought it to the United States, where it remains a beloved staple at Jewish delis, particularly in New York City. Traditionally, pastrami comes from the cow’s navel (a section right below the ribs) or the deckle (a lean shoulder cut). Today, you’ll often see pastrami made from brisket. Whatever the cut, smoking pastrami involves brining the meat in salt, spices, and herbs before smoking and steaming it. The result is salty, smoky, tender, and deeply savory meat.

You can enjoy pastrami as an entrée or in sandwich form. The classic pastrami sandwich consists of pastrami on rye bread with a slather of yellow mustard or brown mustard. Pastrami is also flavorful and filling in a Reuben sandwich (in place of corned beef) with Swiss cheese, sauerkraut, and Russian dressing.

Pastrami and corned beef are both cured meats, but they have a few key differences. Traditionally, they come from different cuts of beef and involve different cooking methods. Pastrami traditionally features beef navel (located below the ribs) or deckle (shoulder), but it can also use brisket. Pastrami meat goes through three stages: brining, smoking, and steaming.

On the other hand, meat producers traditionally make corned beef with flat cut brisket (as opposed to point cut) because the even thickness ensures even cooking. It gets cured, and the nitrates in pink curing salt give corned beef its signature deep pink color. The beef then gets boiled in water, beef broth, or stout beer. You can boil corned beef on the stovetop, bake it in the oven, or make corned beef in a slow cooker. Corned beef is popular for St. Patrick’s Day in the US, commonly served with boiled potatoes, carrots, and cabbage. Learn how to make it yourself with this traditional corned beef recipe.

Homemade pastrami is worth the effort, and it’s easy to find beef brisket at the grocery store or butcher. Here are some tips for maximizing the meat’s flavor.

1. 1. Know your brisket. Brisket is sold whole or divided into two muscles. Brisket flat makes up the bulk of the brisket and looks like a flank steak. The brisket point consists of the smaller outside muscle; it looks like a small knob of meat sitting on top of the flat. You can also buy whole brisket, which includes both muscles and the layer of fat separating the flat from the point.
2. 2. Choose your brisket. When choosing a brisket, look for cuts with a good amount of fat marbling. Of the different grades of beef, Prime beef will have the most marbling, followed by Choice and Select. Give the brisket a once-over, and then see how it feels in your hands. It should be firm but not completely stiff. A brisket that’s too rigid may not have a lot of marbling. A thick, hard fat cap indicates that the farmer may have raised the cow on hormones, antibiotics, and industrial feeding methods to get it to its slaughtering weight more quickly.
3. 3. Cut the excess. Trim the brisket to remove the fat cap and any membranes or connective tissues. Trimming will also enhance the shape of the meat. If this is your first time cooking brisket (or you just want to brush up on your skills), learn pitmaster Aaron Franklin’s technique for trimming a brisket.
4. 4. Season generously. You’ll need about a half-cup of seasoning for a twelve-pound brisket. You can tailor your pickling spice and your pastrami rub to your tastes. Incorporate caraway seeds, Szechuan peppercorns, ground cloves, and other spices to add depth and flavor.
5. 5. Make quick pastrami. You can also buy premade corned beef as a shortcut, then smoke and steam it at home.