Homemade Hickory Smoked Pastrami

July 27, 2025

There’s something special about making pastrami from scratch—transforming a simple brisket flat into a smoky, spice-crusted delicacy. I grew up loving the bold flavors of classic deli pastrami, but smoking it over hickory takes the experience to another level. The deep, earthy smoke melds beautifully with the pepper and coriander crust, creating a rich and savory flavor profile that’s both robust and aromatic. The slow curing process sets the foundation, and the smoker finishes the job, delivering tender slices with a perfect balance of salt, spice, and smoke. This recipe is a nod to tradition, but with the unmistakable touch of backyard barbecue.

Smoked Pastrami

Rated 4.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

1 hour

Cook Time

9 hours

Calories

420

This hickory smoked pastrami recipe combines a classic curing brine with a bold rub of black pepper, coriander, and garlic to create an unforgettable eating experience. Hickory smoke infuses the brisket flat with deep, hearty flavor, while the curing salt ensures its signature pink hue and layers of seasoning. Slow smoking at 225°F allows the meat to absorb just the right amount of smoke, creating a peppery bark and juicy, tender interior. Perfect for stacking high on sandwiches or enjoying straight from the cutting board, this recipe proves that making pastrami at home is worth every minute of the process.

Cook Mode

Ingredients

For the Brine

1 brisket flat (5 to 6 pounds)
1 gallon distilled water
¾ cup kosher salt
6 tablespoons pickling spice
2 teaspoons pink curing salt #1 (Prague Powder #1)

For the Rub

2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon mustard powder

Directions

Trim the Brisket: Trim any excess fat and silver skin from the brisket flat and place it into a large brining bag.
Prepare the Brine: In a large container, mix the distilled water, kosher salt, pickling spice, and pink curing salt until dissolved. Pour the brine into the bag with the brisket, remove all air, seal tightly, and refrigerate for 7 days, flipping the brisket daily.
Soak to Desalt: On day 7, remove the brisket from the brine and rinse under cold water. Place it in a large pot, cover with cold water, and refrigerate for 8 hours to remove excess salt.
Preheat the Smoker: Set up your smoker for indirect cooking at 225°F, using three chunks of hickory wood.
Make the Rub: Combine the black pepper, coriander, granulated garlic, granulated onion, and mustard powder in a small bowl.
Season the Brisket: Remove the brisket from the soaking water, pat dry with paper towels, and coat evenly with the spice rub.
Smoke the Brisket: Place the brisket on the smoker and cook for about 4 hours, replenishing hickory chunks as needed, until the internal temperature reaches 165°F.
Wrap and Finish: Wrap the brisket tightly in heavy-duty foil, crimping the edges to seal, and return it to the smoker. Continue cooking until the internal temperature reaches 203°F, about 4 hours more.
Rest and Slice: Remove the brisket from the smoker and let it rest for 1 hour. Slice against the grain, about 1/8-inch thick, and serve.

Recipe Note

Homemade hickory smoked pastrami is a game-changer, delivering a depth of flavor that store-bought versions can’t touch. The boldness of hickory smoke, combined with a peppery crust and the slow curing process, creates slices that are smoky, juicy, and rich with savory spice. Whether layered on rye bread with spicy mustard or served alongside pickles, this pastrami is a true barbecue indulgence. For more recipes like this, visit Revolution Barbecue and discover how to bring bold, unforgettable flavors to your kitchen.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (300 grams)
Calories 420, Fat 25 grams, Polyunsaturated Fat 2 milligrams, Monounsaturated Fat 11 milligrams, Carbs 3 grams, Protein 45 grams, Potassium 720 milligrams, Fiber 1 grams, Sodium 1050 milligrams, Sugar 0 grams, Iron 3 milligrams