PASTRAMI smoked in the PAN vs electric smoker

Pastrami is a cured and smoked meat, usually made from beef brisket. It is seasoned with a blend of spices, slowly smoked and then sliced to serve. Pastrami is known for its strong flavor and succulent texture, making it a popular ingredient in sandwiches, salads and various dishes. It is especially famous in Jewish cuisine and associated with New York delis.

Pastrami ingredients

• 1kg Beef breast
• 16g Salt
• 10g brown sugar
• 6g allspice
• 5g Garlic powder
• 5g Sweet paprika
• 3g coriander seed
• 3g black pepper
• 2.4g Curing salt 1
• 2.4g Antioxidant
• 2g ground mustard seeds
• 2g Ginger powder

Pastrami preparation

• Mix pastrami seasonings and additives in a small bowl;
• Generously rub the spice mixture on all sides of the beef brisket. Be sure to press the spice mixture into the meat so it adheres well;
• Place the seasoned beef brisket in a large plastic bag or airtight container and refrigerate. Marinate for at least 15 days, turning occasionally to ensure all sides of the meat are equally seasoned;
• IN THE SMOKER: prepare your smoker at a temperature of 90ºC and add wood chips. Woods like hickory, apple, and orange work well for smoking pastrami;
• Place the beef brisket in the smoker and let it smoke for around 8 hours, or until the inside of the meat reaches 72ºC. Add more wood chips as needed to maintain smoke;
• ON THE PAN: Place sawdust in the bottom of a tall pan. Place something to keep the meat at the top of the pan.
• Place the pan over low heat, enough for the wood to smoke, keep it for 1 hour with the lid closed or slightly open;
• After the smoking step in the pan, preheat the oven to 90°C. Wrap the beef brisket tightly in aluminum foil and place it on a baking sheet. Bake in the oven for another 6 hours;
• Remove the pastrami from the oven and let it cool for a few minutes before unwrapping;
• When ready to serve, slice the pastrami into thin slices. Serve on rye bread with yellow mustard and side dishes of your choice.