Traeger Smoked Pastrami Recipe
Traeger Smoked Pastrami is an extra special recipe for the smoker or pellet grill using brisket or chuck roast for homemade pastrami!
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.