Pastrami is one of the greatest things ever. Cured and then smoked beef brisket with lots of spices around it. We are both real pastrami fans. Have you always wanted to make pastrami yourself? Then we have the perfect instructions for you.


  • Wagyu beef brisket➡ available in the online store

For the brine mixture:

  • 40 g of pickling salt per kg of brisket
  • 10-20 g coarse black pepper per kg brisket

For the rub:

  • 4 tbsp black pepper
  • 1 tablespoon red Kampot pepper
  • 4 tablespoons coriander seeds
  • 1 tablespoon garlic powder
  • 2 tablespoons mustard seeds


  1. First, parcel the brisket, i.e. remove any tendons and fat from the outside. Then weigh out the nitrite curing salt and coarse pepper appropriate for the weight of the meat, mix them together and rub them into the brisket. Then put all the brisket in a vacuum bag, pour in the leftover from the seasoning mix, then vacuum seal the meat and place in the refrigerator.
  2. Curing time is one day per inch of meat height plus two more days. So for a 5 centimeter thick piece, it's 7 days. Every 24 hours you should now turn the brisket.
  3. After the curing time, remove the meat from the vacuum bag, rinse it with water and let it sit in cold water for an hour. The soaking ensures that the salt concentration in the meat reduces again somewhat. Then dry well.
  4. Immediately after soaking, the brisket is seasoned again. Coarsely pound the pepper and coriander with a mortar and mix with the other spices to make a rub. The pastrami rub should not contain any additional salt, as the meat is salty enough from the curing process.
  5. Set the smoker or ceramic grill to 110-120 °C. For the Minion Ring, add some smoking wood to the briquettes. Use beech wood for the smoker. Place the pastrami on the grill and use a barbecue thermometer.
  6. At 68 degrees core temperature, it is time to remove the pastrami from the smoke. To obtain a firm, cut pastrami, we recommend that the previously cooled pastrami be vacuumed again and then placed in the refrigerator for 2-5 days.
  7. Tip: Since the meat pieces have several kilos of weight, you can also perfectly freeze the pastrami in portions, vacuumed in one piece.

You can find even more tips and tricks here: Joveles BBQ at Felix`Kochbook.