Big Green Egg Pastrami Recipe: Smoky-Spiced Brisket with Crusty Crust

This Big Green Egg pastrami recipe transforms tough brisket into tender, smoky perfection with a signature crusty bark—all achieved through precise temperature control and wood selection. The curing process develops deep flavor, while the Big Green Egg's indirect heat creates that coveted texture without drying out the meat. This isn't just another brisket recipe; it's the method I've perfected over years of experimenting with different wood blends and smoking techniques.

The secret lies in balancing moisture and heat: a 250°F cook for hours ensures tender meat, while the final high-heat sear creates that signature crust. I use a mix of cherry and hickory wood for a sweet-smoky flavor profile that complements the curing spices. The result is pastrami with layers of complexity—savory, slightly sweet, and deeply aromatic—that keeps you reaching for seconds.

What makes this recipe truly special is how it translates to your Big Green Egg. The dome shape distributes heat evenly, allowing you to achieve restaurant-quality results at home. Whether you're serving it on crusty rye bread with mustard or slicing it for charcuterie boards, each bite delivers that perfect balance of texture and flavor. The crust should be dark and slightly crisp, while the meat inside remains juicy and tender.

This recipe scales beautifully for gatherings, but it's just as impressive for a weekend brunch spread. The curing process can be done ahead of time, so you're not stuck babysitting the grill. Let's get started on creating pastrami that'll have everyone asking for the recipe.

Ingredients for big green egg pastrami

Six ingredients transform tough brisket into smoky, tender pastrami with that perfect crusty bark.

The brisket is everything here. Look for a packer cut with that thick fat cap—it renders down during cooking and keeps the meat juicy. Costco or your butcher shop are best bets, but any grocery store with a meat counter should have it. If you're buying whole, trim any silverskin but leave that fat intact. The wood chips? Traeger or Cookshack brands are reliable, but any food-grade chips work. Just soak them overnight—they should be damp but not dripping. Pro tip: if you can't find cherry wood, apple or pecan work too, though the flavor will be slightly different.

No cherry wood? Apple or pecan chips will give you a milder, sweeter smoke—just double the amount. Running low on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. The mustard is non-negotiable though—it's what gives pastrami its signature tang. If you're short on time, pre-ground spices work fine, but I always grind my own coriander and cloves for that extra punch. And whatever you do, don't skip the fat cap—that's what keeps your pastrami from drying out during the long cook.

The curing mix keeps for 1 week in an airtight container, so make extra if you're planning another project. Store the brisket in the fridge, wrapped tightly in plastic, for up to 5 days before cooking. The wood chips? Keep them in a sealed bag in the freezer—they'll last 6-12 months that way. Once you've cooked your pastrami, slice it against the grain for maximum tenderness. Leftovers? They reheat beautifully in a 350°F oven for 15 minutes, wrapped in foil.

Step-by-step instructions for Big Green Egg pastrami

Here's how to transform a tough brisket into tender, smoky pastrami with a perfect crust.

In a large bowl, combine the 0.5 cup yellow mustard, 1.5 cups kosher salt, 0.5 cup brown sugar, 2 tbsp black peppercorns, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp ground coriander, 1 tsp ground cloves, and 1 tsp ground allspice. Mix thoroughly until the salt and sugar dissolve completely into the mustard base. This blend is your flavor foundation—don't skip the mixing.

I like to use my hands for this part, rubbing the spices between my fingers to break up any clumps. The mustard acts as a binder that helps the cure penetrate the meat evenly. Once fully combined, transfer the mix to a resealable container and set aside—it's ready when you are.

Place the 4 lb beef brisket fat-side up in a large container or zip-top bag. Spread the curing mix evenly over all surfaces, including the fat cap. Press the mixture firmly into the meat so it adheres completely. This step ensures maximum flavor penetration and prevents dry spots.

Add the 2 cups apple juice to the container, enough to cover about half of the brisket. Seal the container and refrigerate for 5-7 days, flipping the brisket daily. The apple juice keeps the meat moist during the cure while the spices work their magic. Real talk: Don't rush this—proper curing makes all the difference in texture and flavor.

Soak the 2 lb cherry wood chips and 1 lb hickory wood chips in water for at least 4 hours before smoking. Drain and load them into your Big Green Egg smoker. Set the temperature to 225°F and let it stabilize with the lid closed. You'll know it's ready when you see clean, blue smoke—no thick white vapor.

While the smoker heats up, rinse the cured brisket under cold water to remove excess cure. Pat it dry thoroughly with paper towels—this helps create that beautiful crust later. Place the brisket fat-side up on the smoker grates, leaving space around it for proper air circulation.

Smoke the brisket undisturbed for 8-10 hours at 225°F, maintaining a consistent temperature. Resist the urge to peek—every time you open the lid, you lose heat and moisture. The brisket is ready when it reaches an internal temperature of 165°F and the bark becomes deep mahogany brown.

Here's where it gets tricky: When the internal temperature hits 165°F, wrap the brisket tightly in butcher paper. This "Texas crutch" technique helps push through the stall and keeps the bark intact. Return it to the smoker and continue cooking until the internal temperature reaches 203°F, which should take another 4-6 hours.

Remove the brisket from the smoker and let it rest in the butcher paper for at least 1 hour before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. I like to wrap it in a towel and place it in a cooler to keep it warm during the rest.

Slice the brisket against the grain into ¼-inch thick pieces. The meat should be tender enough to pull apart easily with a fork. Serve immediately on crusty bread with mustard or your favorite toppings. Each slice should be packed with smoky, spiced flavor and that perfect crust you worked so hard to achieve.

Serving suggestions for this recipe

Classic Pastrami Sandwich

Assemble your pastrami on crusty rye bread—the slightly sweet, dense texture holds up perfectly to the tender meat. I like to use Reuben-style rye from the bakery section, lightly toasted until golden. Spread 1 tbsp of prepared mustard (I use German's yellow mustard) on each slice, then layer ¼-inch thick pastrami slices until you reach your desired height. Add a slice of Swiss cheese and a few dill pickles for that classic deli tang. 🥪

Pastrami Board Spread

Create a showstopping charcuterie board by arranging your pastrami alongside sharp cheddar cubes, marinated olives, and crusty bread. Add a side of horseradish cream (mix 2 tbsp sour cream with 1 tsp prepared horseradish) for dipping. I like to include sliced apples and walnuts for crunch and sweetness to balance the smoky flavors. This makes a fantastic brunch or appetizer spread for gatherings.

Pastrami Hash

For a hearty breakfast or brunch, dice your pastrami into ½-inch cubes and sauté in a cast-iron skillet with 2 tbsp olive oil over medium heat for 3-4 minutes. Add 1 cup diced potatoes (pre-cooked or frozen) and ½ cup diced onions, cooking until crispy. Top with a fried egg and sprinkle with fresh parsley for a protein-packed morning meal. This dish is perfect for using up leftovers!

Pastrami Pizza

Transform your pastrami into a unique pizza topping by slicing it into thin strips. Spread ½ cup marinara sauce on a pre-made pizza crust, then layer with mozzarella cheese and the pastrami strips. Add a sprinkle of red pepper flakes and bake at 425°F for 12-15 minutes until the cheese is bubbly. Finish with a drizzle of garlic aioli for dipping. This fusion dish is a crowd-pleaser for lunch or dinner! 🍕

Pastrami Egg Rolls

For an Asian-inspired twist, shred your pastrami into thin strips and mix with 1 cup shredded cabbage, ½ cup shredded carrots, and 2 tbsp soy sauce. Roll in egg roll wrappers with a little sesame oil and pan-fry in 1 tbsp oil until golden. Serve with a side of sweet chili sauce for dipping. This fusion idea is perfect for a fun, unexpected appetizer or snack!

Pastrami Mac and Cheese

Add a smoky depth to your mac and cheese by mixing ½ cup shredded pastrami into the cheese sauce. Cook 1 lb elbow macaroni al dente, then blend with 2 cups shredded cheddar, 1 cup whole milk, and 2 tbsp butter until creamy. Stir in the pastrami and top with breadcrumbs before baking at 375°F for 20 minutes. This comfort food dish is a game-changer for a cozy dinner! 🧀

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