A pastrami sandwich is one of the most delicious meals on the planet without question. Great pastrami is made possible by a well-balanced generous coating of the dry rub. My personal favorite is a heavily tangy sour flavor that’s lighter on the hot and sweet qualities.
I have been making smoked pastrami for decades now and my family has always relished my pastrami recipes. While it is fairly straightforward, making smoked pastrami requires patience and a decent skill at mixing the dry rub.
Only your imagination limits the variations you can make to a pastrami dry rub. In this post, I will walk you through this particular process so that you can make your own delicious, flavorful pastrami rub. Let’s get started.
What you want to achieve ultimately is a rich, spicy blend that absorbs into your cured meat giving that extra layer of flavor and color. Below are three recipes that you can use with each one being a tad spicier and more complex than the previous one.
I would advise you to make a large amount and store the leftover in an air tight container or airtight Ziploc bags. This way, you have plenty in case you want a generous coating. Let’s start with a very basic rub.
Total time: 5 – 10 minutes
Prep time 5 – 10 minutes | Total time 5 – 10 minutes
Prep time 5 – 10 minutes | Total time 5 – 10 minutes
The most effective way to enhance the flavor of smoked pastrami is to make a great brine. Ensure your brine recipe is up to the task. The larger your beef brisket, the stronger the flavor your brine needs to have.
Too little spice and you will not successfully flavor the beef brisket. Ensure you do not use too much salt so as not to overpower the brine and make the result inedible.
Let the curing process last a minimum of 5 days. Any less and the result will fall short.
The smoking process is the holy grail of making smoked pastrami and using flavorful wood chips should enhance the flavor. For lovers of powerful flavors, you can use hickory or mesquite.
For more subtle smoke flavor profiles, grape, maple, and cherry wood chips are the best. Smoking the beef brisket for longer also produces a more succulent, richer, and heavily infused flavor to the pastrami. Don’t increase the heat to rush the process.
Your smoker is the most important piece of equipment for this process and to produce perfect pastrami go for the best. A portable smoker is definitely something you should consider buying for your family.
A reliable top-of-the-range thermometer should also be part of your culinary toolkit if making pastrami is going to be a consistent part of your cooking schedule.
Smoked pastrami is a dish originating from Romania. It is made from beef brisket but can also be made from pork, lamb, or turkey. Smoked pastrami was invented as a way to preserve meat before refrigeration came along.
Preservation involved coating chunks of meat with copious amounts of salt to rid it of moisture. Spices and herbs were also included in the curing process to instill flavor into the meat.
Today smoked pastrami is made as a dish on its own and is immensely popular in BBQ culture. One of the best ways to enjoy hot smoked pastrami is to make the iconic pastrami on rye sandwich topped with mustard, sauerkraut, Russian dressing, pickles, Swiss cheese, leaves of cabbage, or iceberg lettuce.
Coriander seeds, black peppercorns, and paprika are the basic building blocks of simple but satisfactory pastrami rub recipes.
You can make your dry rub more flavorful and richer by adding brown sugar, turbinado sugar, garlic powder, onion powder ancho chili powder, white and yellow mustard seeds, and mustard powder.
You can tweak your rub based on the flavor profile that appeals to you the most. For instance, when I make my pastrami rub, I often double down on the coriander and mustard seed powders because my family and I love those flavors in just about everything.
Coriander and mustard are strong flavors when used together and may be more of an acquired taste than an obvious favorite.
Great question! The meat used to make corned beef and pastrami is already cured or brined in a heavily salted brine which means the meat is sufficiently salted.
By adding salt to the pastrami rub, you may end up oversalting the meal and ruining the overall flavor. Steer clear of the salt in this rub.
The best cuts for pastrami are the deckle, which is a shoulder cut that’s wide and lean, or the navel, which is a smaller and juicier cut of beef.
More people today will simply opt for beef brisket or storebought corned beef and make smoked pastrami. Deckle and navel cuts tend to be fattier and slightly more tender than beef brisket which makes them ideal for smoked pastrami but the brisket will do just fine.
Interestingly, I have encountered recipes made using wagyu beef but obviously, this is a decadence you can indulge only a few times.
Yes. Smoked corned beef is pastrami. The same curing process is used to make both corned beef and pastrami. After curing the beef brisket, you have corned beef and you turn corned beef into smoked pastrami by seasoning, smoking, and steaming.
Smoking the corned beef makes it pastrami.
You can make smoked pastrami from scratch or you can bypass the curing process by buying corned beef which you then season, smoke and steam to make smoked pastrami. For a novice, try the latter. If you are up for a challenge though, here’s what you need to make pastrami from scratch.
The first part of the process is curing your meat. You will need to make the brine.
Preparation time: 15 mins | Total time: 7 days
This is where a corned beef recipe departs from a smoked pastrami recipe. While corned beef should be seasoned in a boil, pastrami is seasoned using the dry spice blend you made above then it is smoked and steamed.
Alternatively, you can buy corned beef and follow the instructions below.
Cook time: 6-7 hrs