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Smoked Pastrami Recipe


  • 4lb Corned Beef Brisket Flat
  • ½ cup Restaurant Ground Black Pepper
  • ¼ cup Sugar in the Raw
  • 2 Tablespoons Granulated Garlic
  • 2 Tablespoons Ground Coriander
  • 1 Tablespoon Ground Mustard
  • 1 Tablespoon Onion Powder
  • 2 cups Beef Broth


  1. Place corned beef brisket flat in large container and cover with cool water. Keep container in refrigerator for 12 hours changing the water every 4 hours.
  2. Preheat Big Green Egg or other smoker/grill set up for indirect cooking. Bring temperature to 275⁰ and add chunks of pecan and cherry wood to hot coals for smoke.
  3. Remove brisket from water and pat dry with paper towel.
  4. Combine Black Pepper, Sugar, Garlic, Coriander, Mustard, & Onion Powder. Apply rub mixture over entire surface of brisket.
  5. Place Brisket Flat on smoker and cook for 3 hours.
  6. Pour beef broth into half size aluminum food service pan. Place brisket flat on wire cooling rack in pan, insert probe thermometer and cover pan with foil.
  7. Cook until internal temperature reaches 202⁰.
  8. Remove brisket from pan and place directly on cooking grate for 15 min.
  9. Rest brisket for 20-30 minutes loosely covered with aluminum foil.
  10. Slice pastrami across grain into desired thickness.
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