Pastrami
20m prep 12h cook 12h ready
Homemade pastrami with a bold spice rub of black pepper, coriander, and other spices, smoked low and slow until tender. Perfect for sandwiches or slicing.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 59.1 ml fresh coarsely ground black pepper
- 29.6 ml coriander powder
- 4.93 ml mustard powder
- 14.8 ml brown sugar
- 14.8 ml paprika
- 9.86 ml garlic powder
- 9.86 ml onion powder
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
Step 1.
Make the rub by blending together all the spices.
-
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.
-
Step 3.
Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.
-
Step 4.
Set up your smoker or your grill for smoking. Preheat to 225°F.
-
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.
-
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.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 362 mg
- Iron: 10.3 mg
- Magnesium: 165 mg
- Phosphorus: 254 mg
- Potassium: 1386 mg
- Zinc: 2.34 mg
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.