Traeger Smoked Pastrami Recipe

Traeger Smoked Pastrami Recipe

This Traeger Smoked Pastrami Recipe makes the absolute BEST pastrami I’ve ever had!

It does take some time, so it requires some patience and commitment.

But honestly the process is pretty easy.

Not only is your effort worth the wait in taste, it also makes ya feel pretty darn proud for making homemade pastrami 🙂

How to make this Traeger Smoked Pastrami Recipe

To start you’ll need a 6 to 8 pound brisket or chuck roast, and trim most of the excess fat.

Brisket is more traditional, but sometimes chuck roast is more budget friendly.

I got the pickling spice and Prague powder both on Amazon.

spices for the pastrami

First pour a gallon of water into a pot large enough for the brine and the meat.

Then add 1 1/4 cups of both kosher salt and brown sugar.

Next in goes 1/2 cup of pickling spice and a tablespoon of both the Prague powder and garlic powder.

Also a half tablespoon of each allspice, ground mustard, and pepper.

adding pickling spice to the brine

Bring the brine to a boil just for a minute.

And once cooled add the brisket or chuck roast.

If your pot is not large enough, you can put the meat in another container and pour the brine over top.

And let this brine in the fridge for 6 to 8 days, turning the meat once a day.

pastrami in the brine

Now we get to smoke this baby!

First remove the meat from the brine and pat it dry very well.

Then make a dry rub with pepper, allspice, garlic powder, ground mustard, and brown sugar.

spice blend for the dry rub

Rub all over the meat and place in the smoker or pellet grill set to 250 degrees for 3 hours.

pastrami on the smoker before cooking

And after 3 hours wrap it in foil, preferrable a double wrap.

Then back into the smoker or pellet grill for another 4 to 5 hours.

Just remove it once the internal temperature reaches 204 degrees.

wrapping the Traeger Smoked Pastrami Recipe

Let it rest for at least an hour before slicing.

You’ve already waited a week, so what’s another hour, right?!

Traeger Smoked Pastrami Recipe

Traeger Smoked Pastrami Recipe creates the most gorgeous and flavorful pastrami around!

Traeger Smoked Pastrami Recipe

SOOOOO many ways to enjoy it.

But I have to say just on rye bread with mustard was my favorite, simplicity is sometimes the best way to go 🙂

Traeger Smoked Pastrami Recipe

If you like this Traeger Smoked Pastrami Recipe, you might also like…

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Winter Comfort Food Traeger Recipes

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Traeger Smoked Pastrami Recipe

Traeger Smoked Pastrami Recipe

Cheri Renee
Traeger Smoked Pastrami is an extra special recipe for the smoker or pellet grill using brisket or chuck roast for homemade pastrami!
Prep Time 20 minutes
Cook Time 7 hours
Course Main Course
Cuisine American
Servings 12
Calories 507 kcal

Equipment

  • Traeger/Pellet Grill
  • Smoker

Ingredients
  

Brine for the Pastrami

  • 6 to 8 pound flat brisket or chuck roast trimmed
  • 1 gallon water
  • 1 1/4 cups kosher salt
  • 1 1/4 cups brown sugar
  • 1/2 cup pickling spice
  • 1 tablespoon Prague Powder #1 pink curing salt (I got mine from Amazon)
  • 1 tablespoon garlic powder
  • 1/2 tablespoon ground mustard
  • 1/2 tablespoon ground allspice
  • 1/2 tablespoon ground pepper

Rub for the Pastrami

  • 4 tablespoons ground pepper
  • 1 1/2 tablespoons brown sugar
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon ground allspice
  • 1/2 tablespoon ground mustard

Instructions
 

Brine for the Pastrami

  • Put the water, kosher salt, brown sugar, pickling spice, Prague powder, garlic powder, ground mustard, ground allspice, and ground pepper into a very large pot. Bring this mixture to a boil for 1 minute.
  • Let this come to room temperature and gently put the meat into the pot with the brine (or place the meat into another container and pour the brine over top). Cover and place the pot or container with the brisket or chuck roast and brine in the fridge for 6 to 8 days. Turn the meat each day to mix up the brine.

Rub for the Pastrami

  • Remove the brisket or chuck roast from the brine and pat it dry very well.
  • In a bowl mix together the ground pepper, brown sugar, garlic powder, allspice, and ground mustard. Rub this mixture on all sides of the meat.
  • Place the brisket or chuck roast in your smoker or pellet grill set to 250 degrees for 3 hours. Wrap the meat in foil, sealing the edges (double wrapped in foil is recommended). Place back in the smoker or pellet grill for 4 to 5 more hours, or until the internal temperature is at exactly 204 degrees.
  • Let the meat rest for at least an hour before slicing.
Keyword best, Brisket, Chuck Roast, Pastrami, Recipe, Smoked, Traeger

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