Hickory Smoked Pastrami

Jun 15, 2018


Welcome to Florida Potting Soil Wood Products Div, your trusted source for all your gardening needs. As part of our commitment to providing comprehensive and valuable information, we're excited to share with you our recipe for the most incredible hickory smoked pastrami. Whether you're a seasoned pitmaster or a beginner, this guide will help you create a mouthwatering piece of pastrami that will rival any deli out there.


  • 5 pounds of beef brisket
  • 1/2 cup of kosher salt
  • 1/2 cup of coarsely ground black pepper
  • 1/4 cup of paprika
  • 2 tablespoons of brown sugar
  • 2 tablespoons of garlic powder
  • 2 tablespoons of onion powder
  • 2 tablespoons of coriander seeds, crushed
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of dried thyme
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground allspice
  • 1 teaspoon of ground cinnamon
  • Hickory wood chips for smoking


Start by preparing the beef brisket. Trim the excess fat and any silver skin, ensuring a uniform thickness across the meat. In a bowl, combine the kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, coriander seeds, mustard seeds, smoked paprika, dried thyme, ground ginger, ground cloves, ground allspice, and ground cinnamon. Mix well.


In order to create that authentic smoky pastrami flavor, it's essential to set up your smoker correctly. Preheat your smoker to 225°F (107°C) and add the hickory wood chips for that distinct hickory smoke aroma. It's recommended to use a water pan to maintain a moist environment during the smoking process.

Apply the spice rub generously to all sides of the brisket, ensuring an even coating. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat. Place the brisket directly on the smoker grates, fat side up, and close the lid.


Smoke the pastrami for approximately 6-8 hours, or until the internal temperature reaches 203°F (95°C) for a tender and juicy result. Throughout the smoking process, maintain a consistent temperature and periodically add more hickory wood chips to keep the smoke going.


Once the pastrami reaches the desired internal temperature, remove it from the smoker and let it rest, tented with foil, for about 30 minutes. This resting period allows the juices to redistribute and the flavors to further develop.

After resting, slice the pastrami against the grain into thin, succulent pieces. Serve it on rye bread with mustard and pickles for a classic pastrami sandwich or alongside some sauerkraut for a traditional pairing. The possibilities are endless!


Congratulations on mastering the art of hickory smoked pastrami! Your homemade creation is sure to impress your friends and family, and you can now enjoy this delectable dish whenever the craving strikes. Remember that quality ingredients, proper seasoning, and the right smoking techniques are the keys to achieving the perfect pastrami. At Florida Potting Soil Wood Products Div, we pride ourselves on delivering the finest products to enhance your cooking adventures. Happy smoking!

Lionel Youkam
This hickory smoked pastrami recipe has me drooling! 😋 Can't wait to try it out and impress my friends at the next barbecue. Thanks for sharing this mouthwatering guide! 👍🔥
Nov 11, 2023