Pastrami
- 20m Prep Time
- 12h Cook Time
- 12h Ready In
A homemade pastrami made with a spice rub of black pepper, coriander, and other spices, then smoked low and slow until tender.
Ingredients
- 12 tbsp fresh coarsely ground black pepper
- 6 tbsp coriander powder
- 3 tsp mustard powder
- 3 tbsp brown sugar
- 3 tbsp paprika
- 6 tsp garlic powder
- 6 tsp onion powder
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1086 mg
- Iron: 31 mg
- Magnesium: 496 mg
- Phosphorus: 761 mg
- Potassium: 4159 mg
- Zinc: 7.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 tbsp fresh coarsely ground black pepper
- 6 tbsp coriander powder
- 3 tsp mustard powder
- 3 tbsp brown sugar
- 3 tbsp paprika
- 6 tsp garlic powder
- 6 tsp onion powder
Let's Cook
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Step 1.
Make the rub by blending together all the spices.
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Step 2.
Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally (about 4 tablespoons per square foot of surface), and press it into the surface to help it adhere. If there is a thin part of meat, use less rub.
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Step 3.
Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.
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Step 4.
Set up your smoker or your grill for smoking. Preheat to 225°F.
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Step 5.
Pick your wood. I don't think it makes a huge difference with all the other flavors. My best batch was with cherry wood.
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Step 6.
Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but outdoors is better. It could take 12 hours or more depending on the thickness.