Smoked Pastrami

Homemade Hickory Smoked Pastrami

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.

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