The Ultimate Smoked Brisket Pastrami You Need To Try!

This homemade smoked pastrami was one of the BEST things to come off of our pellet smoker! And it was every bit as good as the most famous pastrami from Katz’s Deli in NYC! I’ll show you step-by-step how to make pastrami - everything from how we did our homemade pastrami brine for 9 days, to how to make a pastrami rub, to how to smoke the beef brisket pastrami on the pellet grill.
It’s amazing how much better this homemade pastrami was versus just buying sliced pastrami from the deli counter at the grocery store. Yes, it was about a 10-12 day process to make your own beef pastrami, but it was SO worth it! Makes me want to make another one immediately!
Look for the full smoked pastrami recipe coming soon to pelletsandpits...
‪@lonestargrillz‬ #pelletgrill #smokedbeef #pastrami #brisket
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[@PelletsandPits]

Grab the recipe here ... pelletsandpits.com/smoked-pastrami/

[@jaybooth4815]

That’s by far one of the best cooks you’ve done Neal! And I’ve seen hundreds of them. The LSG is a smoking machine! I’d drive down there to try that sandwich! Oh and I’d bring some Eagle Rare with me! So impressed! Cheers brother!

[@PelletsandPits]

Thanks bud...not often do i toot my own horn....but this one hit...really did

[@bobbicatton]

I could tell Amy couldn't wait to taste that pastrami. Excellent‼️👍😊

[@PelletsandPits]

hahahahaha pinchers

[@curtdunlap6818]

Awesome job, Neal! Pastrami isn't something I've had much of just due to the price, but I do love a good thinly sliced corned beef brisket sandwich too! I've heard that once you've made your own corned beef, you'll never go back to the store stuff!!! Oh, did I mention that I love Reubens? Thanks y'all!

[@gharv1313]

Totally amazing Neal! I definitely want a bite of that! 👊💰🔥! Cheers bro🍻

[@michaelelias1016]

The LSG is a gamechanger when it comes to smoking meats for sure. I have the LSG 20x36 pellet and the LSG 20x36 offset, both were delivered on the same day 3 years ago. My process for pastrami is almost identical to yours but the one thing I do is trim the fat to about 1/4 inch (like I do brisket) and run it fat side down because it is hotter right above the deflector plate. The fat renders perfectly every time. I have also found staying with primes or wagyu gives an outstanding end product. I have tried butcher paper and foil for the wrap and I seem to like the butcher paper a little more right now. I will take a large piece of foil to wrap under the pastrami or brisket to contain the juices and let it rest in my inside oven at 160 for at least 4 hours, 8 or 9 is better. Thx for sharing your journey with this pastrami and it looked wonderful. BTW, corned beef hash in the morning on the griddle is pretty good too.

[@jakespencer8077]

Thanks! 🤤🤤🤤🤤

[@PelletsandPits]

Yes sir...all day...really appreciate that...thanks Jake

[@frankarmitage776]

😂😂 every part of my body is movin. I felt that one 🤣

[@PelletsandPits]

hahahahaha

[@rmodes01]

Neil and Amy, your guys videos are getting better and better every time. I just got an email that my LSG is in production. I can’t wait plus I’m getting ready to retire April 1. If I keep watching your videos, though I won’t be getting in shape in retirement.😂 cheers🍻

[@PelletsandPits]

That is awesome! Congratulations...You wont regret it...truly does a fantastic job....

[@joelbutters]

Finally after sifting through many videos of people wanting to watch themselves on KZbin thinking they are gna be stars and really not knowing what they are doing I came across this amazing share! Thank you so much for straight to the point instructions with no BS Definitely subscribing

[@PelletsandPits]

WOW.....thats high praise and I truly appreciate that...thank you

[@370375]

Looks amazingly delicious

[@williamh192]

Neil and Amy does it again ! After watching this and u holding the slices in your finger tips ....., My GOD ! You guy's hit it out of the park again ! CAN'T WAIT for the weather to break a bit { Michigan }This is a MUST DO ! Thanks guy's for sharing .

[@PelletsandPits]

Heck yeah....awesome way to go all the way...the results definitely paid off...

[@floydcampbell1501]

That was absolutely phenomenal!! When you tweak the recipe pass it along because it's a must do!!

[@PelletsandPits]

Working on it now....cheers

[@The_Original_Big_Daddy]

You know Neal, it makes me wonder why the heck I would ever smoke a "BBQ" brisket again after seeing this? When I brine a brisket for corned beef, I dump in the brine into a 2-1/2 gal Ziplock bag, and then add a 2nd bag for protection (first bag always leaks...). And I flip it daily. I do the same thing when I'm making bacon which is another next level protein :) I don't mind wasting 12-days to get a great result. This looks epic. I hope you'll provide your modified recipe (less sugar version) because I agree with you that I want my pastrami to be savory, not sweet. Thank you so much for sharing this amazing method. You and Amy are the best! I hope you visit us next month. Cheers man!

[@PelletsandPits]

Hey really appreciate ya...she is working on the recipe now....wont be long

[@toddcrockett]

That’s looks great. If you say it’s the best thing you’ve cooked, that’s huge. Keep up the great work. Love your videos. GBO.

[@PelletsandPits]

Thank you! Will do!

[@JasonStutz]

My Great Grandparents immigrated from Northern Germany so I grew up on corned beef, cabbage and potatoes and yours looks very very good. It looks like all your work paid off!

[@PelletsandPits]

Thats awesome...I appreciate that...any suggestions with leftovers...

[@fyfedrum]

@PelletsandPits...breakfast hash...always been my favorite!

[@JasonStutz]

@@fyfedrum Yes, my Grandmother could make a great corned beef breakfast hash!

[@swoodhaus]

I've had pastrami from Katz's before and it was amazing. However, if you say yours is better, then thats outstanding!!!! I totally believe you.

[@PelletsandPits]

I honestly thought that because of their cooking process was longer..from smoking, boiling, steaming...that it was dryer...and we didnt think it had that much exterior flavor....but we are splitting hairs....

[@humphrey186]

Thanks for this! I have been on the fence of doing one of these for about 2 years. I'm now re-fired up and know that I have to. That looks amazing! Good job

[@PelletsandPits]

To be completely honest...its going to be extremely hard to go back to normal..its honestly easy just a lot of steps...I say that to give you the confidence to try...because if its as good as mine..it will change your mind....it did us...we just could not believe the difference ...

[@jamescereda2628]

Congrats on your first pastrami! I've been thinking about trying to make one. Now you sold me! If you can do it so can i! Again Congrats

[@PelletsandPits]

Hey to be honest....its well worth it....we absolutely loved it...longer method yeah...but the results spoke for themselves....

[@PitMasterJBackyardBBQ-up2rj]

Beautiful!! What a cook! Pastrami is the word of the day. Glad I watched this vid first, going to Pastrami Reuben now. Holy $hit!

[@PelletsandPits]

Glad you enjoyed it!

[@jason01095]

#winner man that looks great, nice job!!

[@PelletsandPits]

Thanks

[@frankmarullo228]

Good video guys that corn beef sure looks good . THANK YOU FRANK FROM MONTANA.....

[@tbonetx9736]

That is a world class pastrami brisket .. you guys are a great team , fantastic work !!

[@PelletsandPits]

Thanks so much! Appreciate ya

[@olddawgdreaming5715]

Man that sure looked good, would give that a try. Keep up the great recipes and the fun you have sharing them. Fred.

[@freedomaquatics6328]

Wowzers that looks awesome! My local butcher has them pre seasoned and soaking in the liquid already and I cooked one a moth or two ago. It would be a lot more fun to prep it all though but I am not sure I have the patience lol. I did make a mistake on mine at least I felt like. I smoked it then to tenderize it I tossed it in my pressure cooker. Once I did that it pulled a lot of the smoke flavor from it. Still good and I am sure I will try it again.

[@jakespencer8077]

Yep. Starting the process this weekend to smoke soon after Easter. 💯%%%%!!!

[@PelletsandPits]

Keep me up to date...

[@jakespencer8077]

@@PelletsandPits 👍🏻

[@TheFoodExperience]

That looks super freaking amazing Neal!! 🔥🔥🔥 Yesterday I made the cheater version with a store corned beef and used it very similar items for the rub after I desalinated it overnight. I could bet dollars to donuts day yours is way better! Mine came out really good though. Thanks for this awesome video!

[@PelletsandPits]

I saw that...absolutely nothing wrong with that at all...just sometimes its nice to go a tough above....

[@RobbinsJoe]

First!! I watched the FTK video first, the Sandwiches looked above top shelf!! How can you ever top this masterpiece? 😊

[@PelletsandPits]

I agree...once you hit the top...its hard to stay their

[@RobbinsJoe]

Boss, I ain't kidding, my mouth was watering as you sliced that. Then the rye bread. Well done sir. My hat is off to you guys.

[@lancedean5987]

That pastrami came out looking great!

[@PelletsandPits]

Thanks

[@tq8076]

That the best looking pastrami I’ve ever seen. My god man, what have you created?

[@PelletsandPits]

haahhahha Honestly its worth the time and investment if interested....it was absolutely fantastic

[@frankward67]

Wow that looked amazing!!!!!!

[@Ahglock]

great cook. Pastrami from scratch is one of my favorite things to do.

[@PelletsandPits]

So good!

[@holysmokebbqandsoutherncooking]

Looks amazing! Nothing better than good homemade pastrami!

[@PelletsandPits]

You got that right!

[@jgjones28]

Wow, looks amazing. We have friends in Knoxville, the 4 of us can swing by when you have round two. Invite dad also-we are all his age! 😂 Really looking forward to your results of round 2 because I also thought this one had ‘a lot of seasoning’ when I was watching. Love you both-blessings!

[@PelletsandPits]

I was surprised how it actually stayed on....crazy thing is it didnt hurt it...just was to much..i know it sounds weird...

[@DerekFletcher1]

I'm here for it. I just set up my pitboss 850 pro and this is on my top 5 list. Thank you!

[@PelletsandPits]

Heck yeah....

[@ozlozano9470]

I agree

[@PelletsandPits]

TY

[@edmoring6058]

Would you suggest less brown sugar?.. very nicely done! As usual))

[@dgax65]

That looks fantastic. You did a great job on that pastrami. We used to go to Cantor's Deli in Los Angeles frequently. They are a classic Jewish deli and their pastrami and corned beef are legendary. That said, nothing compares to making your own pastrami. You just can't beat the flavor and texture of homemade pastrami. Many delis use leaner meat so they can get nice thin slices that stay in one piece and stack neatly on the bread. It's a presentation thing. It's like the difference between competition BBQ and backyard BBQ. I prefer fattier briskets that will be juicier and more tender. I'm not so worried about the perfect slice, just the taste and mouth feel. I also like a very simple rub for smoking. I want the pepper and coriander to be the stars of the show.

[@PelletsandPits]

Spot on...agreed...cheers

[@ChrisBQue]

That looks perfect. Just another few weeks and I will be getting a smoker to add to my BBQ equipment. I hope I have the patience for smoking.

[@PelletsandPits]

Absolutely...thats awesome...

[@johnknapp6328]

Fantastic Product, I think you could refrigerate and then slice.

[@PelletsandPits]

Absolutely...

[@BrianO623]

This looks great, can’t wait to make it! Does the recipe reflect a lower sugar content or do you recommend we go a little lighter on the sugar?

[@PelletsandPits]

It reflects the lower amount...cheers..

[@nasa1nk]

I have watched this video several times and can't wait until I'm able to try doing my own. Can I use beef tallow that I recently smoked instead of the beef stock or do you recommend the stock? Thank you for your great video's.

[@PelletsandPits]

Well...traditional the pastrami is boiled....I added the stock to mimmic that idea in the foil.....just my thinking...

[@mikefondren2385]

Really appreciate your efforts and your videos! I am really on the edge on whether to pull the trigger on a Lone Star Grill. I know it's a great product. But, it's quite an investment and wait time. I keep watching your videos and others and it's very tempting. Now that you've had yours for a while along with others to compare, what comments do you have about the LSG smoker and/or others that you have????? BTW, Middle TN here ----- GO VOLS!!!!!!

[@PelletsandPits]

GO VOLS....its hard to go back and forth on KZbin...the reponse from you will not show up as a new comments and extremely difficult to find with all the comments I receive daily...you can hit me up privately on Instagram, FB, or email...I would be glad to help with honesty

[@autismdad8893]

How would you compare the Lone star grillz vs the CMG pellet/stick burner that you have. I’m trying to hopefully get my last smoker and ready to sell my Yoder. That pastrami looks delicious any info would be appreciated and keep on smoking 💪🏼💨💨

[@PelletsandPits]

To be completely honest...i dont have experience with the CMG grill....would be wrong for me to comment about that one...

[@autismdad8893]

@ I appreciate your honesty. Thought you work with them. How do you like the LSG

[@rodderbob]

Love me some pastrami, it was the first thing I did when I got the LSG offset. Next time you make this try adding some toasted juniper berries to your rub..............you can thank me later.

[@PelletsandPits]

Will do ...

[@kosanders78]

"That's a bold statement"

[@joelbutters]

Just wow My mount is watering so bad Great work WOW

[@PelletsandPits]

Thanks a lot

[@kevinjames1894]

Have you tried making homemade bacon or a homemade ham? Those are great too. I have yet to try a homemade pastrami yet though.

[@PelletsandPits]

I have not...but bacon will be soon...

[@bradcampbell624]

That looks SOOOOO much better than my cheater version (store bought corned beef, cold water soak overnight to partially de-salt, heavy crust of crushed peppercorns and coriander, smoked for hours up to 204F).... !!! Absolutely loved the rueben on FTK too...

[@PelletsandPits]

I could not believe how good this was....and thats being honest...

[@garyyetter9361]

Looks Amazing!!! Wana try this but where is the recipe?? Need the ingredients list and amounts... :)

[@PelletsandPits]

Will upload soon on our webpage...pelletsandpits.com

[@stonerscravings]

I’m salivating. Do a pit beef next and deli slice it.

[@PelletsandPits]

Heck yeah...on the list for sure...Pittsburgh Pit Beef....

[@stonerscravings]

@@PelletsandPits no. Baltimore!

[@stonerscravings]

@@PelletsandPits or a Baltimore vs Pittsburgh 😁🙌🏻❤️

[@michaellaucks9601]

You can always wrap and put in oven so you’re not burning pellets/wood. It’s not taking any more smoke.

[@PelletsandPits]

true...

[@yalefogarty2498]

I wish you were my neighbor 😁🍻🍻😳

[@PelletsandPits]

ahahahh thanks

[@jasonabel6270]

Anyone know the brand of stainless cookware he uses?

[@PelletsandPits]

all clad

[@jasonabel6270]

@@PelletsandPits thank you! Love your videos thanks for making them!

[@jamesmetzler2031]

You want to cook that and give it away? I'll take some! I'll pay for shipping, dry ice, whatever it takes. My parents told me not to smoke. Turns out they were wrong.

[@paulsanders1373]

Neal, I don’t have a smoker soooooo I am placing my order asap! Let me know if you take PayPal for payment?

[@tmgpits]

🔥 🔥

[@PelletsandPits]

Damn good....

[@roysharp8522]

Good recipe. Next time add Juniper berries to the brine and rub. You'll thank me later

[@thegamerEcho_419]

won a bbq match 10k , smoked pastrami with 80% pecan 10% hic 10% limon . texas style with the brine salt pepper no sugars but the rub. 5 X 10~15 pound briskets trimmed and cured disappeared .... still looking for the culprit's. believed to have roman sauce stains in beard. money goes to worthy cause .. texas style sliced pumpernickel or rye bread variant's.

[@handymadness]

I don’t follow the oven part for 6 hours? That was just to hold it?

[@PelletsandPits]

Sorry about the confusion...Yes...once fully cooked...I left outside with themojmerer in...allowed the temp to drop to 180 degrees...I have a countertop oven that has a warm setting...it can hold lower temps than my house oven and stove combo...I held it at 155 degrees for 6 hours still in the foil....this is called a long rest...total rest time was app...8 hours....between outside and inside....I have had my best brisket results doing this way...

[@handymadness]

@@PelletsandPits Got it. Thanks for clarifying. I figured that’s what it was. Goldees does super long hold like too I think. Appreciate the primer on how to make pastrami!

[@Cooking_therapy_everyday]

Beautiful. But, here's the problem, you're never gonna want to buy store bought Pastrami or corned beef again. Atleast that's what happened to me, lol. What's next? Cheap Pork butt cured into a ham? Keep up the great work guys!

[@PelletsandPits]

Honestly thats true...really is...hard to beat once you have great....yeah I think we will try that...

[@danebeee1]

Letssss goooo

[@ChevelleSS-yr3gb]

Shouldn’t use an aluminum pan for brine.

[@stevenjohnson9855]

I was thinking the same thing and looking for what else could we use

[@ssgtslick]

Challenge: Turkey Pastrami. It's a Kosher thing.

[@PelletsandPits]

Absolutely down for that...

[@craigw4644]

Bro, stop using aluminum. The salt in the brine reacts with the aluminum and puts aluminum in your food. Use stainless. Same thing with the foil, use paper then wrap with foil. Otherwise, nice job.

[@uwuloluwu]

another kinda meat 🤔 ima try using honey

[@paulsanders1373]

Why does Irish chilies only have 239 beans? Why? Cuz if they had one more it would be too farty! You have to tell this joke with Irish accent!!

[@PelletsandPits]

hahahahahaha cheers

[@ScienceMatters.]

You burned the spices. Stay off the sauce.

[@PelletsandPits]

ahahahah what a garbage comment....No the spices were not burned....what a joke