As our 2026 Grilling for Gold recipe tour takes us through the Europe to Romania, during July, give special thanks to our barbecue friends at Louisiana Grills for allowing us to share this original recipe.
DID YOU KNOW? : Pastrami originated in Romania, where its predecessor, pastramă, was a way to preserve meat. The dish was introduced to North America by Romanian Jewish immigrants in the late 19th century, particularly in New York City, where it became a staple of Jewish delis.
Pastrami and corned beef are easy to confuse – corned Beef is boiled or steamed, while pastrami is smoked just like a brisket. You can buy these packaged, uncooked corned beefs most of the year, and especially around St. Patrick’s Day. Make it on your Louisiana Grill for deli-quality pastrami at home, which works well for sandwiches, omelets, and snacks.
- Prep Time: 12 hours
- Cook Time: 12 hours
- Serves: 12 – 20
INGREDIENTS:
- One prepared Corned Beef in Cryovac packaging – Approx. 8 lbs.
Pastrami Rub
- 2 Tbsp Whole Black Peppercorns
- 1 Tbsp Fresh Coarsely Ground Black Pepper
- 1 Tbsp Whole Coriander Seeds
- 1 Tbsp Coriander Powder
- 1 Tbsp Brown Sugar
- 1 Tbsp Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- ½ Tsp Whole Yellow (White) Mustard Seeds
- ½ Tsp Mustard Powder
- 1 Tsp Louisiana Grills Prime Steakhouse Rub
DIRECTIONS:
- Unwrap the corned beef, and rinse thoroughly in cold water. Take the beef and place it in a deep pan (5-gallon bucket will work) and cover – Allow to soak at least 12 hours or overnight to remove the saltiness of the brine it was packaged in.
- Mix all the dry rub ingredients together, and once the beef has soaked, pat it dry and apply the rub over the entire piece of meat.
- Set your Louisiana Grills to 225°F.
- Once pre-heated, place the beef on the grill, and allow to cook for approx. 1 ½ hours per pound, or until it reaches an internal temperature of 190-195.
- Remove the pastrami and wrap in foil or plastic wrap and allow the meat to rest covered for about 1 ½ hours (In a cooler filled with towels works best).
- Once rested, slice thinly for sandwiches or main dish.
RECIPE NOTE:
Resting the Pastrami will help it reconstitute and steam a bit. You can cut it while it’s hot, but easier to slice if it’s been refrigerated (Reheat in its own juices). It’s great served with pickled cabbage, cheese, potatoes, or even made into a pizza!
