Best Smoker For Making Pastrami

There’s a thousand different smokers on the market, but if you want to make the most amazing pastrami around, we highly suggest you consider getting a pellet smoker from Pit Boss.  Not only are they built like tanks, but you’ll also have the option of choosing from many different flavored smoking pellets from apple, hickory, cherry & bourbon flavor.  This flexibility in smoke flavor will make your pastrami better than your favorite deli could ever hope smoke.  The Pit Boss pellet smokers are extremely simple to set up and use, and the best part is you don’t have to babysit the fire for hours.  Simply fill up your pellet hopper, set the temp you want and let er’ smoke.

Check out these Pit Boss smokers if you want to make the best pastrami you’ve ever tasted

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Best Smoker For Making Pastrami Reviews On YouTube

I love smoking meat! Today’s article is going to be about the best type of smoker for making pastrami.

I’m not going to make any assumptions about what you’ve experienced with smokers in the past, though one can only hope that you’ve tried some phenomenal smoked meats before. There are so many different models out there, and it’s tough to know which is right for you.

A smoker is critical for making pastrami! Why? It’s easy! Learning how to smoke meat like pastrami just takes practice and patience. Some people can do it on their first try. Others need a few tries. If you’re the latter, don’t fret; I’m here to help you out!

Let’s explore this smoked meat thing together: what is pastrami? Where does it come from? What are the ingredients and what makes up the rub? There are so many questions that we have to answer before choosing a smoker that’s right for your pastrami needs.

Today’s article is going to be focused on a specific smoker. We’ll only be exploring one model, but I’ll do my best to make sure that this post applies to the other pitmaster grills that I sell in my online store. Let’s go!

What Is Pastrami?

Pastrami comes from Romanian cuisine. It’s made from beef brisket and it’s smoked for hours, then coated in a sauce of black pepper, mustard, garlic and other spices. Its roots can be traced back to Romania, but it has since become very popular in the United States, too.

Why choose a smoker for pastrami? Smoking is simply the best way to cook pastrami. If you’ve ever had smoked pastrami before, it’s likely that you’ve been completely blown away by the intense flavor and incredible texture of the meat.

It’s so moist, chewy and tender! It’s a sensation that can’t be matched by conventional cooking techniques. So try this recipe out for yourself: it’ll turn you into a smoker addict in no time!

What Is A Smoker?

A smoker is an appliance for barbecuing food. It’s basically a box with an oven inside; you use wood to generate heat via combustion. This generates smoke, which is then made to flow through the box and surround your meat.

As the smoke surrounds your food, it absorbs into the meat and infuses with it. Searing occurs at the surface of your meat as it cooks, and then you can even cook things like potatoes over coals at the bottom of the smoker.

Where Does Pastrami Come From?

So where did pastrami come from? It was first created in Romania during the 1700’s. It was known as a “poor man’s food,” and was eventually introduced to the United States through Jewish immigrants.

Deli meats like pastrami helped them assimilate into the American culture, and today pastrami is known as one of America’s favorite deli meats. It’s often served alongside corned beef, turkey breast and roast beef at Thanksgiving dinner.

What Is The Rub?

A rub is simply a mixture of spices that is rubbed onto your meat before smoking it. Some people combine fresh ingredients with dried ingredients for their rubs; others use just dried ingredients or just fresh ingredients. It’s all up to you! Everyone has their own unique recipes and preferences when it comes to rubs.

What Makes A Great Smoker?

1. Adjustable temperature control. It’s important to be able to adjust the temperature on your smoker so that it can be kept at the correct level for optimal smoking. Otherwise, you’ll have to spend a lot of time checking your smoker and adjusting its levels throughout the day. It’s a pain!

2. Efficient use of fuel. When you’re buying a new smoker, make sure that it’s designed for using wood chips or chunks for fuel. I only sell smokers that are designed this way in my online store, as I feel that using wood is more efficient than charcoal briquettes or propane tanks when it comes to smoking meat.

How Do You Smoke Pastrami?

1. Prepare the meat for smoking. Prepare your meat like you would a normal brisket, except be sure to remove the fat cap (it’s not traditional for pastrami). Trim off any excess fat from the meat, leaving at least 1/8″ of fat on the outside of the brisket. The remaining fat will impart moisture and flavor into the final product; don’t worry about it being too fatty!

2. Season with salt & pepper before smoking. Salt and pepper the meat, and if you like, you can also get creative with your spices. You can try adding some dried garlic, chili powder or paprika if you want. It’s all up to you!

3. Smoke the meat for several hours at 225°F. Once your smoker reaches 225°F, it should be ready to smoke your pastrami! Slap on a little bit of wood chunks (I like cherry chips) into the firebox and let it heat up for a few minutes before placing your brisket on the smoker grate. Leave the lid closed for about an hour before checking it again.

4. Smoke for another two hours. Once an hour has passed, open the lid of your smoker and check the internal temperature of your brisket with a meat thermometer. Once it’s reached 140°F, add more wood chunks to the fire box and leave the lid closed for another hour. Then remove it from your smoker, wrap it in foil and place in an insulated cooler.

5. Rest in a cooler for several hours before slicing thinly. It’s important to let the pastrami rest in a cooler so that it can retain its moisture. Your best bet is to place the meat in the fridge until it’s an hour or two before you want to serve it, but if you don’t have a lot of time, placing it in a cooler for a couple of hours and then removing it for about a half an hour will do the trick.

6. Slice thinly and serve. Be sure to slice your pastrami very thinly so that you can maximize your enjoyment! Some people will put on rye bread with Swiss cheese before toasting it in the broiler. I like putting the pastrami on rye bread that’s been spread with mustard and then topped with swiss cheese. Be sure to serve it with a side of potato salad and coleslaw!

If you liked this recipe, check out my recipes for smoked brisket and homemade bacon. Also, I recommend purchasing the book Meatcraft: Artisanal Meats and Sausages by Ryan Farr if you want to learn more about making sausages at home. It’s the best book I’ve found on the subject and is packed with 80 different sausage recipes!