Hop Manna Pastrami

Pastrami is maybe the apex of beef brisket. Brined, rubbed, and smoked, the Hop Manna Pastrami is deeply flavored with spiciness and a heavy ring smoke. 5 hours in the Big Green Egg transformed the brined brisket into a wonderfully cured meat that kept the AleMeals house happy, happy for awhile. The beer used in the brine was the He’Brew Hop Manna IPA from Shmaltz Brewing Company. This ale is dry hopped with Centennial, Cascade and Citra hops to create a floral aroma and citrus flavor profile.

Hop Manna Pastrami


  • 1 5 lbs. beef brisket
  • 12 oz. He'Brew Hop Manna IPA
  • ¾ cups kosher salt
  • ½ cup brown sugar
  • 2 tsp pink salt
  • 1 TBSP garlic powder
  • ½ TBSP red pepper flakes
  • 1 TBSP Creole seasoning
  • 4 tsp smoked paprika
  • 2 tsp dark mustard seeds
    For Rub
  • 1 TBSP peppercorns, cracked
  • 1 TBSP coriander seeds, cracked


  1. In pot, combine ½ gallon of water with kosher salt, brown sugar, sodium nitrite, and spices
  2. Bring to a simmer, stirring until salt and sugar are dissolved
  3. Add He'Brew Hop Manna IPA
  4. Remove from heat and let cool to room temperature, then refrigerate until chilled
  5. Place brisket in brine in a 2-gallon freezer bag
  6. Refrigerate for 4 days
  7. Remove brisket from brine and rinse thoroughly
  8. Refrigerate it for another day uncovered
  9. Combine the black pepper and coriander seeds, and coat the brined brisket with it
  10. Heat Big Green Egg or other smoker to 225°F
  11. Add soaked wood chucks/chips (I prefer pecan for pastrami)
  12. Cook until the internal temperature is at 170°F and the pastrami is tender
  13. Rest before serving
  14. Remember to slice against the grain
  15. Serve with cheese and pickles for a delightful snack

Smoked to awesomeness
Smoked to awesomeness
Sliced thin for tenderness
Sliced thin for tenderness
Hop Manna Pastrami served with swiss cheese and pickles
Hop Manna Pastrami served with swiss cheese and pickles

2 Comments Add yours

  1. Seventh says:

    Damn, that looks tasty, adding to my recipe book.

    1. Radd Icenoggle says: