Perfect Smoked Pastrami Brisket: Grill Smoky Bliss Now

Tender Smoked Pastrami Brisket Ready to Enjoy

Ingredients for Perfect Smoked Pastrami Brisket

• Whole Brisket: 11-13 pounds, trimmed with a thin fat layer—don’t skimp, that fat’s your flavor buddy

Brine Ingredients (5 quarts)

• 3/4 cup molasses blackstrap treacle—dark and sticky, just how I like it
• 3/4 cup sea salt—keeps that meat locked and loaded
• 1 tablespoon ground coriander—adds a little zing
• 1 tablespoon dried dill—brings the herbaceous punch
• Sodium nitrate (optional – follow manufacturer’s guidelines)—for that classic pink hue, if you’re feelin’ fancy

Pastrami Rub Ingredients

• 3 tablespoons mixed peppercorns (green, black, pink)—crush ‘em up good
• 2 tablespoons coriander seeds—toast ‘em if you’re a purist
• 2 teaspoons garlic granules—none of that fresh nonsense here
• 3 teaspoons salt—brings it all together
• 2 teaspoons dried dill—double down on that flavor
• 3 teaspoons brown sugar—for a touch of sweet to balance the smoke

Steps to Perfect Smoked Pastrami Brisket on a Pellet Grill

Day 1: Brining the Brisket

We’re kickin’ this off with a brine that’ll sink deep into that brisket like smoke into hickory. Here’s the drill:

• Boil 2 cups of water with them brine fixin’s ‘til the salt’s melted down smooth.
• Dump it into a big ol’ container, then pour in 4.5 quarts of ice-cold water to chill it out.
• Meanwhile, grab that brisket and trim off the extra fat—leave a thin layer, though, ‘cause that’s where the magic hides.
• Dunk the brisket in the brine, stash it in the fridge (keep it under 40°F, y’all), and let it soak for 2-5 days—longer’s better if you got the time.

Day 2: Let It Rest

Day two’s easy, folks—just let that brisket sit tight in the brine. No pokin’, no proddin’. The flavor’s workin’ its way in, low and slow, like a good smoke session.

Day 3: Desalinate and Season

Now we’re crankin’ it up with a rub that’ll make this brisket sing:

• Rinse that brined brisket under cold water ‘til the salt’s gone—don’t skip this, or it’ll bite back.
• Smash them peppercorns and coriander seeds with a mortar or a skillet—get gritty with it—then mix in the rest of the rub.
• Slather that pastrami rub all over the brisket, pressin’ it in deep so it sticks like glue.

Smoking Your Perfect Pastrami Brisket on a Pellet Grill

Time to get that pellet grill hummin’ and smoke this bad boy to perfection:

• Fire up your pellet grill to 225°F—low and slow’s the only way to roll.
• Set that brisket on the grates and let it smoke for 4-5 hours—watch that internal temp like a hawk.
• When it hits 150°F, wrap it tight in butcher paper—check the Texas Crutch method if you wanna geek out on the science.
• Bump the grill to 240°F and keep smokin’ for 6-7 more hours—patience pays off here.
• Once that meat hits 195°F inside, yank it off—you’ve nailed it, partner!

Rest and Serve

We’re in the home stretch now, lockin’ in them juices and slicin’ it right:

• Stash the brisket in an insulated cooler for at least an hour—lets the smoke and spice settle in real nice.
• Slice it thin against the grain, then pile it up with mustard and pickles—or steam it later if you’re feelin’ extra.

Why Pellet Grills Make Perfect Smoked Pastrami Brisket

Wonderin’ why I’m ridin’ with a pellet grill? It’s all about that steady heat and killer smoke, folks. These rigs hold 225-240°F like a champ, so you ain’t fussin’ with dampers all day. Plus, them wood pellets—hickory or cherry wood’s my go-to—lay down a smoke ring so pretty it’ll make you cry. One thing, though: watch the humidity. Too much wet air’ll soften that bark, and we ain’t here for soggy. With this setup, your Perfect Smoked Pastrami Brisket on a Pellet Grill is the real deal—smoky bliss in every bite!

There ya go—a Perfect Smoked Pastrami Brisket on a Pellet Grill that’ll have your buddies beggin’ for seconds. Need a sidekick? Pair it with our Pie with Crumbled Apples and Tallow for a spread that’ll knock their boots off. So, how you eatin’ this pastrami—stacked on rye or straight off the board? Holler at me in the comments below!

Want more deli smoke in your life? Dig into our guide here: Deli Meats: Enjoy Your Deli-ghtful Guide to Beefy Slices Now.