Picture this: it’s a Saturday afternoon, the sun’s high in the sky, and you’ve got a cold beer in hand. Your Pit Boss smoker’s puffing away like a steam engine, filling the air with the mouth-watering aroma of pastrami. Yep, that’s right, folks. We’re diving into the world of smoked pastrami today! Let me tell ya, this isn’t just food—it’s an experience.
How to Make Smoked Pastrami on a Pit Boss
First things first, you need a good brisket. A nice, fatty one. I remember the first time I tried this recipe, I was nervous. I’d never smoked pastrami before, and the idea of messing up a beautiful piece of brisket was daunting. But hey, no guts, no glory, right?
Step 1: Cure the Brisket
Start with curing. This part’s a bit of a waiting game, but trust me, it’s worth it. You’ll need to coat your brisket in a curing mix—kosher salt, pink curing salt, sugar, and spices. I usually go for garlic, coriander, and black pepper. Rub it all over the brisket like you’re giving it a good massage, then pop it in the fridge for a good week. Yeah, a whole week. Patience is key here.
Step 2: Rinse and Soak
After a week, rinse off the curing mix and soak the brisket in water for a few hours to get rid of some of that saltiness. Change the water a couple of times to make sure it’s not too salty. I remember thinking, “Am I really gonna wait another day?” But it’s all part of the process.
Step 3: Rub and Smoke
Pat the brisket dry, and it’s time for the rub—this is where you get creative. I like a mix of coriander, black pepper, mustard seeds, and paprika. Coat it generously. Then, preheat your Pit Boss to 225°F using hickory pellets. Hickory’s got that robust, smoky flavor that’s just perfect for pastrami.
Pop that brisket in the smoker and let it go for about 6-8 hours, or until it hits an internal temp of 195°F. Make sure you’ve got a meat thermometer handy. There’s nothing like the smell of pastrami slowly smoking away to get your stomach rumbling.
What Type of Wood/Pellets to Use?
Let’s talk wood. Hickory’s my go-to for pastrami. It gives a strong, hearty smoke that pairs perfectly with the rich, cured meat. Mesquite is a bit too intense for this one, and fruit woods like apple or cherry are a tad too mild. But hey, to each their own. Experiment and find what tickles your taste buds.
Additional Tips
A few tips from my smoky adventures:
- Temperature Control: Keep an eye on your smoker’s temp. Too hot, and you’ll dry out the meat. Too low, and you’ll be waiting forever.
- Moisture Matters: Put a water pan in your smoker to keep things moist. A dry pastrami is a sad pastrami.
- Rest is Best: Let your pastrami rest after it’s done smoking. Wrap it in foil and let it sit for at least an hour. It helps the juices redistribute.
What to Serve with Your Pastrami?
Now, what do you serve with this smoky masterpiece? Personally, I love a good pastrami sandwich. Rye bread, Swiss cheese, some sauerkraut, and a dollop of mustard. Or, if you’re feeling fancy, make a Reuben. Toast that sandwich to perfection, and you’ve got a meal that’ll make your taste buds sing.
What to Do with Leftovers?
Got leftovers? First off, lucky you. Pastrami is fantastic in so many dishes. Chop it up and toss it in a salad, or add it to a hash with potatoes and onions for a killer breakfast. One time, I even made pastrami pizza—don’t knock it till you try it. Just make sure you store it properly. Wrap it tightly in foil and stick it in the fridge. It’ll keep for about a week, but let’s be real—it won’t last that long.
Finally, smoking pastrami on a Pit Boss is a labor of love, but the end result is a smoky, flavorful masterpiece that’s worth every minute. It’s a journey from start to finish, filled with anticipation and mouth-watering aromas. So, grab your smoker, some good brisket, and a cold one. Let’s get smokin’!
OTHER RECIPES YOU’LL LOVE
- Pit Boss Skirt Steak
- Pit Boss Roast Beef
- Pit Boss Kabobs
- Pit Boss New York Strip
- Pit Boss Flank Steak
Pit Boss Pastrami
Discover the secret to mouthwatering Pit Boss pastrami! Follow our step-by-step guide for a flavorful and tender dish that will impress.
Course Main Course
Prep Time 8 hours Cook Time 8 hours Curing 5 days
Servings 8
Ingredients
Curing Mix:
- 5 lbs beef brisket preferably the flat cut
- 1 cup kosher salt
- 1 cup sugar
- 1 tbsp pink curing salt Prague Powder #1
- 3 tbsp black peppercorns
- 2 tbsp coriander seeds
- 1 tbsp mustard seeds
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp crushed red pepper flakes
- 4 cloves garlic minced
Rub:
- 3 tbsp coarsely ground black pepper
- 3 tbsp ground coriander
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp mustard powder
Additional Ingredients:
- 1/4 cup brown sugar optional, for a touch of sweetness in the rub
- Water for soaking the brisket after curing
Instructions
Curing the Brisket
- In a spice grinder or mortar and pestle, coarsely grind the black peppercorns, coriander seeds, and mustard seeds.
- Combine these with kosher salt, sugar, pink curing salt, garlic powder, onion powder, paprika, crushed red pepper flakes, and minced garlic in a bowl. Mix well.
- Rub the curing mix all over the brisket, making sure to cover it thoroughly.
- Place the brisket in a large plastic container or resealable plastic bag.
- Refrigerate for 5-7 days, turning the brisket once a day to ensure even curing.
Soaking and Prepping
- After the curing period, rinse the brisket thoroughly under cold water to remove excess curing mix.
- Soak the brisket in a large bowl of cold water for 8 hours, changing the water every 2 hours to reduce the saltiness.
- In a bowl, mix coarsely ground black pepper, ground coriander, paprika, garlic powder, onion powder, and mustard powder. Add brown sugar if you prefer a slightly sweet crust.
- Pat the brisket dry and coat it evenly with the rub mixture.
Smoking the Pastrami
- Preheat your Pit Boss smoker to 225°F using hickory pellets for a robust smoky flavor.
- Place the brisket on the smoker grate, fat side up.
- Insert a meat thermometer into the thickest part of the brisket.
- Smoke the brisket until it reaches an internal temperature of 195°F, about 6-8 hours. Maintain a consistent smoker temperature and add pellets as needed.
- Once the brisket reaches 195°F, remove it from the smoker.
- Wrap the pastrami in aluminum foil and let it rest for at least 1 hour to allow the juices to redistribute.