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December 12, 2025

How to Cure and Smoke a Brisket to Make Pastrami
A Pitmaster’s Guide to Authentic Smoked Pastrami

At HI5 BBQ, we believe great barbecue is about patience, craftsmanship, and real smoke. Pastrami is one of the best examples of that philosophy. When done right, it’s bold, peppery, smoky, and incredibly tender — nothing like the packaged stuff.
If you’ve ever wondered how to turn a raw brisket into true smoked pastrami, this guide walks you through the exact process we trust: curing, seasoning, and smoking low and slow.

What Is Pastrami Made From?
Authentic pastrami starts with beef brisket, most often the brisket flat. The meat is cured in a seasoned brine, coated with a heavy pepper-and-coriander rub, then smoked until tender.
Unlike corned beef, which is typically boiled, pastrami is smoked, giving it that deep bark and unmistakable BBQ flavor.

Choosing the Best Brisket for Pastrami
For the best results, start with quality meat.
What we recommend:
Brisket flat (even thickness slices better)
USDA Choice or higher
Minimal hard fat, trimmed to about ¼ inch
A well-trimmed brisket allows the cure to penetrate evenly and keeps the finished pastrami tender, not greasy.

Step 1: Curing the Brisket (10-14 Days)
Curing is what gives pastrami its signature flavor and pink interior.
Pastrami Curing Brine
Water
Kosher salt
Brown sugar
Pink curing salt #1 (Prague Powder #1)
Garlic cloves
Coriander seed
Black peppercorns
Bay leaves
Simmer the brine to dissolve the salt and bloom the spices. Cool completely before submerging the brisket. Refrigerate for 10-14 days, flipping the meat daily.
HI5 Tip: Precision matters. Measure curing salt exactly — curing is about safety as much as flavor.

Step 2: Rinse and Desalinate
After curing:
Rinse the brisket thoroughly under cold water
Soak in fresh cold water for 1–2 days, changing the water once
Pat dry and refrigerate uncovered for several hours or overnight
This step balances saltiness and helps the meat develop better smoke absorption.

Step 3: Classic Pastrami Seasoning
Pastrami doesn’t need a complicated rub — it needs a bold one.
Traditional Pastrami Rub
Coarse black pepper
Cracked coriander seed
Garlic powder
Onion powder (optional)
Coat the brisket heavily on all sides. That peppery crust is what defines real pastrami.

Step 4: Smoking the Pastrami
Fire up the smoker and let real wood do the work.
Smoker setup:
Temperature: 225–250°F
Wood: Oak, hickory, or cherry
Brisket fat side up
Smoke until the internal temperature reaches 160–165°F, then wrap tightly in butcher paper or foil. Continue cooking until 195–203°F, or until probe-tender.
Depending on size, expect 6–10 hours of smoking time.

Step 5: Rest, Slice, and Serve
Rest the pastrami for at least 1 hour before slicing.
Always slice against the grain.
Serve it:
On rye with mustard
Piled high on sandwiches
Chopped for hash
Straight off the cutting board (our favorite)

Why Pastrami Is Worth the Time

At HI5 BBQ, this same attention to detail is what we bring to every brisket, rib, and event we cater across the Twin Cities. Real smoke. Real flavor. No shortcuts..