This homemade Smoked Pastrami recipe beats anything you’ll get at the deli. With just a few simple spices and your Traeger grill, you’ll have a perfect piece of meat suitable for sandwiches and more.
This recipe costs approximately $30.35 to make. The recipe makes six servings for about $5.05 per serving.
Smoked Pastrami
If you like corned beef, you’ll love pastrami. However, it’s a different origin and uses different spices. Corned beef tends to be boiled, while pastrami is best prepped, steamed, and smoked. (That’s what we’ll be doing today!) There’s lots of debate on which is better, but in my opinion, they’re both amazing with an overall “vibe.”
Smoked pastrami tastes great, sliced thin on a rye bread or pumpernickel sandwich, drizzled with Russian dressing, or packed with coleslaw and Swiss. But, of course, that’s just the “traditional” pastrami sandwich.
Smoked pastrami tastes great, sliced thin on a rye bread or pumpernickel sandwich, drizzled with Russian dressing, or packed with coleslaw and Swiss. But, of course, that’s just the “traditional” pastrami sandwich. You can have it any way you like!
Pastrami like this is on constant rotation in my house, along with other smoked dinners like ribs, brisket, and chicken thighs.
Why You’ll Love Smoked Pastrami
- Unique flavor: The combination of spices and the smoky infusion creates a rich and savory taste that is truly unique.
- Homemade goodness: Making your own smoked pastrami allows you to control the quality of the ingredients and the curing process. You can choose high-quality cuts of meat and adjust the flavors and spices according to your preference.
- Impressive centerpiece: Smoked pastrami is a showstopper when serving a crowd or hosting a gathering. It can be the centerpiece of a sandwich, charcuterie board, or even a main course.
- DIY satisfaction: Making smoked pastrami from scratch can be a rewarding and fulfilling culinary experience. It allows you to learn and practice different techniques, and the sense of accomplishment from creating delicious homemade cured meat is unparalleled.
Ingredients and Estimated Cost
Per Serving Cost: $5.05
Recipe Cost: $30.35
- 4 pounds Corned Beef flat or point – $27.96
- ¼ cup coarse ground black pepper – $1.32
- 1 Tablespoon ground coriander – $0.53
- 1 Tablespoon paprika – $0.11
- 2 teaspoons ground mustard – $0.32
- 2 teaspoons garlic powder – $0.08
- 1 teaspoon onion powder – $0.03
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.
How To Smoke Pastrami
***For complete recipe instructions, see the recipe card below.
- Place the corned beef in a large pot of water in the refrigerator overnight to extract excess salt. Change the water once during the soak.
- Remove the corned beef from the water and pat dry with paper towels.
- Combine the spice rub ingredients.
- Generously apply the rub all over the corned beef flat.
- Prep and preheat your smoker to 225°F.
- Place the spiced corned beef directly onto the smoker grates fat cap up.
- Close the lid and smoke until the internal temperature reaches 160°F (3-4 hours)
- Remove the pastrami and tightly wrap it in aluminum foil.
- Place it back into the smoker until it reaches 205-210°F (3-4 hours more).
- Remove it from the smoker and let it rest for at least 45 minutes, wrapped in the foil before slicing.
Recipe Variations and Substitutions
- Spice variations: While the combination of black pepper, coriander, paprika, mustard, garlic powder, and onion powder is a classic blend for pastrami, you can experiment with different spices to add your own twist. Consider adding cayenne pepper for some heat, smoked paprika for an extra smoky flavor, or even cinnamon for a touch of warmth.
- Different cuts of meat: While the recipe calls for corned beef, you can try using other cuts of beef for your smoked pastrami. Brisket is a popular choice, but you can also use beef round or even beef short ribs. The cooking time may vary depending on the cut, so adjust accordingly.
- Low-sodium or homemade brine: If you prefer to control the salt content of your pastrami, you can make your brine using kosher salt and water instead of pre-brined or corned beef. This allows you to adjust the saltiness to your taste.
Storage Tips
SERVE: As stated, you’ll want to let this smoked pastrami rest for about 45 minutes in the foil before you serve it. (Though I understand it may be hard to chow down immediately!)
STORE: Leftovers will stay fresh in your fridge for up to 5 days. As always, use an airtight container or bag.
FREEZE: Store smoked pastrami in the freezer for up to 2 months in an airtight container or bag.
REHEAT: You can bring your smoked pastrami back to life in the microwave after thawing it in the fridge overnight. Steaming it will also do the trick.
Recipe FAQs
This should make enough for six servings/people.
You’ll need to let the corned beef soak for at least 8 hours before prepping it (about 15 minutes) and smoking it (at least 6 hours). After that, it’ll have to rest for 45 minutes. It’s not a quick recipe, but it’s an easy one and oh-so-worth-it!
You’ll want to avoid that, as it’s usually pre-cooked (and pre-sliced, too). Instead, get corned beef marked “brined” since it isn’t cooked yet.
I highly recommend not skipping that step! You will need to eliminate all the excess salt in your corned beef. If you don’t, you’ll potentially have an inedible piece of meat.
More Smoked Recipes
- Smoked Burgers
- Smoked Beef Ribs
- Smoked Bologna
- Smoked Lobster Tail
- Smoked Chicken Thighs
- Smoked Flank Steak
- Smoked Meatloaf
Smoked Pastrami
Equipment
- large pot
- measuring cups and spoons
- Smoker grill
Ingredients
- 4 pounds Corned Beef flat or point
- ¼ cup coarse ground black pepper
- 1 Tablespoon ground coriander
- 1 Tablespoon paprika
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Instructions
PREP MEAT:
- Place the corned beef in a large pot of water in the refrigerator overnight to extract excess salt. Change the water once during the soak.
- Remove the corned beef from the water and pat dry with paper towels.
- Combine the spice rub ingredients and generously apply the rub all over the corned beef flat.
SMOKE MEAT:
- Prep and preheat your smoker to 225°F.
- Place the spiced corned beef directly onto the grill grates fat cap up.
- Close the lid and smoke until the internal temperature reaches 160°F, about 3-4 hours.
- Remove the pastrami, tightly wrap in aluminum foil, and place it back into the smoker until it reaches 205-210°F, 3-4 hours more.
- Remove the meat from the smoker and let it rest for at least 45 minutes, wrapped in the foil before slicing.
Nutrition
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Oh man, I’m so glad I made this. It tastes WONDERFUL, and we’re going to be enjoying pastrami sandwiches for DAYS.
This is definitely healthier than buying processed pastrami from the grocery store. I like being in control of the quality of ingredients that I use in my cooking. Thanks for sharing!
This is so much more budget friendly and just as flavorful as buying deli meat!! I’m going to be making this at home (vs. buying it at the deli) from now on!
This looks so delicious! I always just get my pastrami from the deli, but now that I know how to make it, I doubt I’ll ever go back!
What a marvelous way to make pastrami. The flavors are perfect and the pastrami sounds amazing. I am looking forward to making this.
This tastes just like our favorite deli meat but is so much more budget friendly! We probably won’t be going back to store bought again!
Love this Smoked Pastrami recipe, good to know how to make it and know what ingredients we are eating. Thanks for sharing 🙂
I’m getting so hungry just looking at this! Nothing’s better than a big beefy sandwich, and pastrami is always a winner.
Wow, was this ever delicious!
I have never tried making my own pastrami before, but your recipe has me totally inspired now. This looks perfect! 🙂