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 đŸ™‚
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.
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.
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.
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.
Rub all over the meat and place in the smoker or pellet grill set to 250 degrees for 3 hours.
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.
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 creates the most gorgeous and flavorful pastrami around!
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 đŸ™‚
If you like this Traeger Smoked Pastrami Recipe, you might also like…
Traeger Brisket Burnt Ends
Traeger Maple Brined Turkey Recipe
Smoked Beer Brined Chicken Thighs
Winter Comfort Food Traeger Recipes
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Traeger Smoked Pastrami Recipe
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.
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