This pastrami rub is the perfect seasoning mix for your homemade smoked pastrami. Just a simple mix of ingredients like black peppercorns, coriander and mustard seeds. It completes your corned beef brisket recipe.
Nothing beats making your own homemade smoked pastrami. Originally a method of preserving beef, it is now a recipe in its own right. It takes a long time due to the different preparation steps (it has to be picked, cured and smoked). But the wait is worth it.
The key to great smoked pastrami is the seasoning. As with any other type of beef seasoning, the goal is to impart a layer of flavor to the meat that will last through cooking. The ingredients vary from recipe to recipe, but the aim is always to bring hints of slightly sweet and savory flavors to the finished meat.
For our smoked pastrami recipe, we use a simple blend of fresh black peppercorns, coriander seeds, and yellow mustard. We will also work with some brown sugar, paprika, garlic and onion powder. Each has a distinct, robust flavor on its own, but they come together beautifully for this steak seasoning.
The ingredients should be combined in a small bowl and the dressing is ready to go. When I apply it to pastrami I use yellow mustard as glue to stick the spices on top. If that sounds like overkill, don’t worry. This is purely practical and adds no flavor to the end product.
Then you may find that unlike other dry grill mixes, this mix does not contain salt. This is because pastrami IS soaked in brine for several days, so the meat is already soaked in a fair amount of salt. If we add more, we run the risk of making the pastrami too salty and inedible.
Writer & content creator. BBQ fanatic!
