Smoked Pastrami on the Pellet Grill is a delectable and savory dish that starts with a beef brisket transformed into a mouthwatering masterpiece through a process of brining, seasoning, and smoking. The journey begins with a flavorful brine mixture, combining water, kosher salt, brown sugar, pink curing salt, peppercorns, coriander seeds, garlic, and bay leaves. The brisket is immersed in this brine for several days, allowing the flavors to infuse and tenderize the meat.
After the brining period, the brisket is removed, rinsed, and patted dry before the pastrami spice rub is generously applied. The rub boasts a blend of crushed black peppercorns, coriander seeds, garlic powder, onion powder, and paprika, adding a burst of aromatic and zesty notes.
Once the spice rub has settled into the meat, it’s time for the pellet grill. The grill is preheated to a gentle 225°F, and the seasoned brisket is carefully placed on the grates. The low and slow cooking process is vital as it allows the pastrami to absorb the smoky essence from the wood pellets, adding an unparalleled depth of flavor.
Throughout the smoking, the meat slowly transforms into a tender, succulent, and beautifully crusty pastrami. The internal temperature is monitored until it reaches the optimal range of 195°F to 203°F, indicating the ideal level of doneness.
Finally, after a short resting period, the pastrami is ready to be sliced and savored. Whether served in classic sandwiches, as a savory topping, or enjoyed on its own, this Smoked Pastrami on the Pellet Grill promises a delightful experience for any palate, with its rich flavors and delightful smokiness.
