How to Make Pastrami at Home


All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at own. This simple process will result in the best pastrami you have ever eaten. Full recipe:

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13 replies
  1. Bas Maertzdorf
    Bas Maertzdorf says:

    Wow! I thought this was incredible. Loved the smoke ring. You can actually see how tender the meat is when you sliced it. Thanks for the well made vid with very clear instructions. I'm just upset Yoder doesn't deliver to Europe! 😉

  2. phil common
    phil common says:

    In the final cutting, it seemed like there was an uncured center to the meat. I noticed that you brined for 3 days where I usually hear to brine for seven days. Am I missing something or was there an uncured core?


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