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First Pastrami


Joined Sep 2, 2010
Thanks to other people's posts I decided to try a pastrami this weekend. I bought a 4lb. corned beef and soaked it overnight to remove the salt. I did not do the fry test but changed the water about 3 times. I made a rub consisting of mostly black pepper and corriander but added a little garlic powder and mustard seed, I also added the spices that came with the corned beef.

Started smoking about 8:30 in the morning in the MES at 225 using cherry wood.

It took a good 11 hours to reach 165 where it was pulled and then into the oven over a pan of boilig water and wrapped in foil at 250 degrees. I decided to do this after reading some other posts and since my last two beef briskets turned out a little on the dry side.

After 3 hours in the oven the pastrami was wrapped in foil and I let it rest for a couple of hours before slicing.

My son and I shared a sandwich at about midnight. Delicious if I do say so myself. Since it was my first one I only made one so the next day it was gone. Next time I will make two!



Master of the Pit
Joined Mar 31, 2010
Man that looks good I have got to put that on the list the month.. Nice job


Master of the Pit
Joined Feb 10, 2009
Nice looking pastrami....I too just made my first from a brisket flat a few days ago!!


Smoking Guru
OTBS Member
Joined Aug 1, 2008
My first pastrami was sheer accident.  My other half had a corned beef in the slow cooker when the power went out.  What to do?  Being the genius and cheapscate that I am, I fired up the smoker and finished it off.  Way back then, I didn't even know I was making pastrami.  It sure came out good.  Now I am making pastrami the better way all the time.  LOLOL

Good luck and good smoking!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Nice job! The sammie looks delicious. Pastrami is one of my favorites. I have a brisket in the fridge thawing out right now. It's destined to be pastrami.


Smoking Fanatic
Joined Sep 28, 2008
Excellent job!.  I use the same rub and steaming the meat near the end of cooking is a winning method for me.  My daughter was in town for the Gasparella parade.  She really enjoyed the pastrami I made when she was home for winter break.  I cooked one up for her and prepackaged it in individual packages.  I love it when my kids want me to make stuff for them.  I love the stuff, my wife hates it.  At least I have one person I can cook it for besides myself.


Smoking Guru
OTBS Member
Joined Oct 18, 2007
I can't wait until they go on sale here. I am going to smoke a bunch of them this year for sure. Looks great.


Smoking Fanatic
Joined Sep 28, 2008
$2.99/lb at the local megamarts.  I still have 3 from last year in the freezer.  Need to do one real soon.


Master of the Pit
OTBS Member
Joined Feb 23, 2010
Wow!!!! That looks so tasty. Congrats on a great job.


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Very Nice! A whole lot better that store bought. I like to stock up on them in March for the rest of the year, I figure 1 a month in the freeze, I just smoked my last one from last year in Feb.

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