Smoked Pastrami Recipe At Home On The Weber

If this isn’t one of the best looking cuts of meat, I don’t know what is. The amazing colour in this homemade pastrami is amazing. This recipe and the photos come from the very talented owner of Sabarac Hot Sauces and the very popular Geoffs Kitchen on Instagram and Facebook.

Geoff has kindly shared his go-to recipe for homemade pastrami.
This particular one I wrapped at 80C [175F] to let the bark set and took it to an internal temp of 97C [206F], mainly because I was distracted by the kids. However, the results speak for themselves. Reuben Pizza is on the menu for tonight!
It was a 1.5kg piece of Cape Grim Brisket, was cooked at a pit temp of 122C [250F] for just on 5 hours
I have used topside, rump and ribs as alternate cuts of beef in the past to make pastrami.

Pastrami Recipe

Brine:

- 3 litres water

- 180 grams brown sugar

- 93 grams salt

- 3 tsp pink salt

- 3 bay leaves

- 12 all spice berries

- 1 tbs fennel seeds

1 tbs coriander seeds

Method for Brine

Pour 1 litre of boiling water into a large container and add the sugar and salt, stirring until dissolved.
Add the remaining ingredients and 2 litres of cold water.
Trim brisket and add to brine.
Place in fridge for anywhere between 5 – 14 days, turning on a daily basis.

Pastrami Rub:

- 75 grams brown sugar

- 25 grams salt

- 75 grams black pepper

- 55 grams coriander seed, whole

- 10 grams garlic powder

- 10 grams juniper berries, whole

10 grams chilli flakes

Method to Finish Pastrami

Coarsely grind the pepper, coriander, juniper berries and chilli flakes to the consistency of wet sand.
Add the remaining ingredients, mixing well.
Remove brisket from the brine, wash and pat dry.
Liberally coat with pastrami rub. Smoke at 135C [275F] until internal temp hits 74C [165F] or until bark is set.
Wrap and continue to cook until the internal temp reaches 91C [195F]. Remove and rest for 1 hour prior to slicing.

Be sure to give Geoff a follow on his Instagram page and if you are on Facebook, check out his other fantastic creations there.

A big thank you from me for sharing such an awesome Smoked Pastrami Recipe. I can not wait to give this a go on the Kamado, definitely on the to-do list.

If that isn’t enough to inspire you here is Geoffs Instagram feed.

Ingredients

Brine

3 litres water
180 grams brown sugar
93 grams salt
3 tsp pink salt
3 bay leaves
12 all spice berries
1 tbs fennel seeds
1 tbs coriander seeds

Pastrami Rub

75 grams brown sugar
25 grams salt
75 grams black pepper
55 grams coriander seed, whole
10 grams garlic powder
10 grams juniper berries, whole
10 grams chilli flakes

Instructions

Method for Brine

Pour 1 litre of boiling water into a large container and add the sugar and salt, stirring until dissolved.
Add the remaining ingredients and 2 litres of cold water.
Trim brisket and add to brine.
Place in fridge for anywhere between 5 – 14 days, turning on a daily basis.

Method to Finish Pastrami

Coarsely grind the pepper, coriander, juniper berries and chilli flakes to the consistency of wet sand.
Add the remaining ingredients, mixing well.
Remove brisket from the brine, wash and pat dry.
Liberally coat with pastrami rub. Smoke at 135C [275F] until internal temp hits 74C [165F] or until bark is set.
Wrap and continue to cook until the internal temp reaches 91C [195F]. Remove and rest for 1 hour prior to slicing.