Hickory Smoked Pastrami

You’ll ideally already know how to make pastrami at home. If not, there’s no time like the present. Also anything is better hickory smoked.

Total Time: 5-6 days
Servings: Depends on you!


1 Packer Beef Brisket

Wet Brine

  • 7 Qt Water
  • 2 C Salt
  • 1 C Light Brown Sugar
  • 2 tbsp Pink Salt
  • 2 tbsp Mustard Seed
  • ¼ cup Toasted Pickling Spice
  • 1 garlic clove

Dry Rub

  • 4 Tbsp Black Pepper
  • 4 Tbsp Coriander Seed
  • 4 Tbsp Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbs Garlic Powder
  • 2 tsp Onion Powder
  • 2 Tbsp Mustard Seed


  1. Trim brisket.
  2. Using a Jaccard – perforate the brisket to cure faster.
  3. Whisk together all ingredients for the wet rub into a large cambro or container.
  4. Brine for 4 days, flipping brisket in brine daily. Make sure the brisket is completely submerged.
  5. Remove from brine and soak in water from an hour to overnight, replacing the water a couple times.
  6. Mix together all ingredients for the dry rub and set aside.
  7. Set up grill for an indirect low and slow smoke – about 250 Fahrenheit.
  8. Add hickory chunks to the charcoal.
  9. Remove brisket from water and pat dry.
  10. Add the rub all over the brisket.
  11. Place brisket on grill/smoker over indirect heat and touch up the rub.
  12. Mist brisket ever 1-2 hours with ice cold cider vinegar.
  13. Wrap brisket with butcher’s paper when internal temperature reaches 165 F and place back on grill/smoker until internal temperature reaches 190 F.
  14. Rest brisket 1 hour and then allow to cool.
  15. Wrap with saran wrap and refrigerate overnight.
  16. Using a steamer – steam brisket until internal temperature reaches 204 F.
  17. Slice against the grain.
  18. Serve on rye bread with a spicy brown mustard.