Pastrami was originally a means of preserving meat, but is now used as a meat companion in its own right. Perfect in sandwiches or even served on its own, it’s one of the best ways to enjoy a flat brisket. Find out everything you need to know with our smoked pastrami recipe.
What is pastrami?
Pastrami is salted brisket coated in a layer of spices and spices. It is pickled, seasoned and then slowly smoked or steamed.
It has a lot in common with corned beef and actually has a very familiar cooking process. The main difference is the spice mix, and then it’s slowly roasted instead of boiled.
Why do we use the Brisket Flat?
Pastrami was prepared with either navy lamb or beef, and the cut of beef was increasingly modified as pastrami grew in popularity in Western Europe and North America. We like Brisket because it’s easier to get hold of than Naval, and we like Flat over Tip because it’s less fat and leaner, making it easier to use once smoked.
As with much beef, we apply a good barbecue marinade to the pastrami before tossing it in the smoker. For this recipe, we use a simple black pepper and coriander mix with a thin layer of yellow mustard for glue. For this recipe, we used a simple seasoning with just three ingredients, but if you want more sweetness and spiciness, try our Smoked Pastrami recipe .
Why isn’t there salt in the fries? you may ask. Well, having soaked the breast in brine for almost six days, we already have a lot of salt embedded in the meat. Anything else would be overkill, and we don’t want to do all that work just to screw it up with a salty piece of meat.
The best wood for smoking pastrami
He chose cherry wood for this recipe. While we often use deeper, earthy woods for the brisket, the wood’s cherry flavors perfectly complement the spices and spices of the pastrami. It also helps develop that deep pink color we love to see in pastrami slices.
How to smoke pastrami
My full smoked pastrami recipe is below, but here are a few tips to get the most out of your cooked meat.
When it comes time to wrap the brisket in foil , be sure to wrap it as tightly as possible. This preserves the crust that the meat has developed in the meantime. If you leave too much room or the foil tears, the moisture in the smoker will ruin the crust.
When we return the wrapped brisket to the smoker, we increase the temperature to around 300°F. We don’t do this to expose it to smoke or wood, but to allow the connective tissue and fat in the meat to break down and break down. Doing this wrapped and at a higher temperature will help speed up the process.
Aim for an indoor temperature of 205-210°F. Ultimately, the internal temperature is what matters here, but also check the resistance when you insert the probe. If you don’t feel a lot of resistance, you know your pastrami is nice and tender.
If you plan to eat it the same day you cook it, let it sit for about an hour before slicing. This allows the juice to redistribute and makes it as tender as possible.
Instead, if you want to keep them, put them in the fridge and let them cool. You can slice it when it’s fully set and the meat should hold its shape perfectly.
When cutting, it is important to pay attention to the direction in which the muscle fibers run. Instead of cutting with the grain, let’s cut it perpendicularly.
Do not throw away the juice left in the foil pack. If you save the pastrami for later, you can keep it in the juices or reheat it to preserve the flavor.
How long to roast pastrami
Pastrami must be smoked for a total of 7 hours. Once prepared and cured, roast at 250°F for 5 hours. Then wrap in foil and cook at 300°F for 2 hours. The pastrami is ready when it has reached an internal temperature of 66°C.