Smoked pastrami recipe that is sure to impress your guests (2024)

FAQs

What kind of wood do you use to smoke pastrami? ›

For wood, you want to use something mild. While the smoke flavor is going to add to the quality of the pastrami, you do not want to overpower the flavor with a strong wood like hickory or mesquite. A popular wood to use when making pastrami is maple. We also like to use woods like apple, cherry, or grape.

Pastrami is made with point brisket, which contains more marbling and fat. Pastrami can also be made with other cuts of beef, such as deckle (a lean shoulder cut) or navel (aka beef belly, which comes from the plate, a juicy section just below the ribs).

Place the pastrami directly on the grill grates, spiced side up. Insert the probe into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 160°F, 3-4 hours. Remove the smoked pastrami from the grill and tightly wrap in foil.

On the other hand, you can retain the flavor from your seasoning when the fat side faces down. This will also protect the meat from the direct heat underneath it. Smoking meat this way will also result in less surface drying and make it more tender.

But some hard differences stand out: Pastrami is usually made with dense, fatty navel while smoked meat comes from leaner, stringier brisket. Pastrami is usually brined while smoked meat is dry rubbed with curing salt.

The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed. Whether you have a taste for Corned Beef or Pastrami, you will find an expansive list of items on the Brent's Deli menu.

Cheese: Not all pastrami sandwiches have cheese, but those that do use Swiss cheese. In a pinch, provolone cheese works well, too. Feel free to use any other white mild cheese you love for a slightly different taste. Mustard: For a slightly spicy kick, use dijon mustard for the sauce.

Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami (Romanian: pastramă) is a food originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.

Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product.

How do you know when pastrami is done? ›

Smoke the brisket for 4-5 hours or until the internal temperature reaches 160-165 degrees. At this point traditional Pastrami is steamed until it's tender (that's deli style Pastrami); I'm going for more BBQ style Pastrami. Wrap it in Pink Butcher Paper and place back on the pit.

There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. According to overseas food safety authorities, iridescence does not represent decreased quality or safety of the meat.

Most of these methods involve using water as a moisture agent, so make sure to drain the Pastrami well after heating to avoid soaking the bread. Method #1: Place the Pastrami in a piece of heavy duty foil, add a little water, and fold it over and seal it well.

Trim the brisket flat of any remaining fat. Combine water, sugar and salt in a small pan and place over low heat. Stir until sugar and salt have dissolved, then allow mix to cool. Once cooled, add in curing salt and spices.

For pastrami, the flat section of the brisket is favored by many because it makes nice even slices for sandwiches, but I prefer the point section of the brisket because it is fattier, richer, and more tender.

Some of the best wood types for smoking corned beef are cherry, apple, hickory, or mesquite. The fruit woods -- cherry and apple -- will lend a sweet, subtle smoke flavor. Hickory and mesquite are stronger flavored woods.

Cherry wood is ideal for barbecuing pork and beef and gives a vibrant mahogany color to the meat. You can balance cherry wood by mixing it with hickory, oak, or pecan.

Oak: The Time-Tested Favorite

Renowned for its versatility and balanced flavor profile, oak wood is a reliable choice for smoking brisket to perfection. The subtle yet pervasive smokiness of oak adds depth to the brisket's taste without overpowering its natural flavors.