I absolutely love pastrami. I love pastrami brisket and pastrami beef ribs. We have had a pastrami brisket and reuben recipe on MeatChurch.com for many years. In fact, pastrami is something I have been know for as I regularly take this to Hawaii Food & Wine.
Great friends of mine, Nolan Belcher and his wife Emily, own B4 Barbeque & Boba in Mabank, TX. Specifically it is located in the Mabank Feed Store. Having a BBQ joint in a feed store screams Texas BBQ. B4 Barbeque landed a spot on the famous Texas Monthly Top 50 BBQ Joints list in May 0f 2025. Nolan and I previously did one of our well known Guest Pitmasters YouTube videos (The Best BBQ Side Ever) which, at the time of writing this recipe, had over 1.1M views. Nolan and I decided it was time we collaborated again. Since he is well known for his pastrami, I thought it was only fitting that we get his take on his version of this recipe to celebrate making this list.
Be sure to check out hte rest of our Guest Pitmaster series!
B4 Pastrami Brisket Recipe:
B4 Barbeque & Boba:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Pastrami #Brisket
source
Pastrami Brisket Recipe shared by a Texas Monthly Top 50 BBQ Joint
38 Comments
Leave a Reply
You must be logged in to post a comment.
Thank you for getting us to 1M Subs. Please subscribe if you have not already. Thanks for being here!
4:30 if anyone is wondering.
Thanks Matt for featuring different styles and different pit-masters. Good to see you are secure in yourself.
This is a great series!
Can we get a video about the sausage on a stick that you would get from the state fair? What brand of sausage do they use? How do they cook them? And then also your spin on the famous sausage on a stick.
Love the guest shows. Get Chuds BBQ on. Y’all would have a blast together
A pastrami brisket also known as pastrami. 🤨
Man, I love these BBQ pro episodes! If you ever reach out past TX, an OG of BBQ Dave Anderson would be an outstanding presentation if he's still getting around.
The collab series is epic wealth of information. You are transforming back yard bbq. This pastrami brisket looks amazing and can’t wait to try to cook this for my family. Thank you and God Bless!!
Friend of mine makes pastrami from goose breast when he hunts. It is absolutely amazing. Definitely going to have to try a brisket now.
That was so cool! My next smoke this is going down.
Thank You Matt For everything!!Making everyone’s BBQ BETTER!
Great video, I can't wait to try it. You mentioned at the Hawaii Food and Wine festival at the begining of the video. Which event would you recommend to get the biggest opportunity to sample food and wine? I see you are set to attend the World of Wagyu. Are you participating in any other events? We'd love to take a trip out to check out the event.
do you have to brine in the fridge? or maybe just a cool room? (sorry if that's a dumb question hah)
I have a prime brisket in the deep freeze I was thinking about breaking out next weekend, might be making some pastrami and sauerkraut sandwiches instead!
Bought a whole packer a few days ago. The point is now holding at 145 and the flat is sitting in pastrami brine! Gonna be a good week
Great video Matt! Congrats on the 1M scribes and making pastrami brisket was a great choice.
Thanks for sharing!!!
Matt I was at your store June 2024 visiting from SoCal as my wife humored me for a 60th Birthday BBQ Bucket List! You weren't there but I did meet your co-workers and even tried some pulled pork they made! Delish! I must have bought about $400-$500 worth of Meat Church merch! QUESTION about this pastrami recipe: I'm not sure about how much curing pink salt to add! The video seemed not detailed about curing salt and the nitrates caution one should take with bringing. Any thoughts? Thanks!
You all rock! Got a Traeger about 3 weeks ago and watch your videos all the time for ideas.
Problem. I cant find half the spices at my local HEB. I asked where the coriander was and they looked at me like I was speaking Mandarin.
Dayum! That is making my mouth water! ❤
Thank you for this video
What a DUDE! Humble, grateful and amazing looking pastrami brisket! Can’t wait to road trip there
Noticed in the video Nolan mentions hitting the brisket about one hour before wrap. I assume he does that while it's still in the smoker as it's starting to get the color he wants, or does he take it out of the smoker as the printed recipe states, add the tallow and let it sit for another hour before wrapping and putting it back in the smoker?
How do you stay thin lol! I’d weigh 500lbs with all those great guests
I run a commercial USDA custom exempt meat plant. Which basically means I can slaughter and custom process but can’t sell any meat commercially. I do however make killer cured meats and sausage for customers from their animals. I always inject briskets, Boston butts, pork loins, anything really. Speeds up the curing process to where you can be cooking in 24-30 hours. Even faster with a vacuum tumbler. Also, if you are poking the meat to get the brine in better then get a Jaccard tenderizer. It has a lot of needles or “spikes” on it that puncture the meat. Always great videos! Made a chocolate pecan pie from the recipe on MeatChurch for Father’s Day and it was amazing! Best pecan pie I have ever made.
Mr. Belcher and his wife are so gracious too. Really some great BBQ at that little ole Feed Store.
Will have to put this up against Katz’s
So if I cook it 16 hours rest it 16 hours?
This looks amazing! It’s the resting time I have issues with, my ovens lowest temp is 170. Do you have any recommendations other than buying a dedicated warmer? I understand the necessity of the warmer just a bit on the reluctant side of buying one.. if I add another bbq to the deck my wife might divorce my lol
Spice hint.
Crack the peppercorns and allspice first.
Nice job guys.
Making & Mixing a brine in a giant tub just to pour it in another giant tub just to lose 3% of the brine. Ima pessimist LOL. Which makes me a realist. Key word, REAL.
Really enjoyed video and will try the recipe. Going to do a flat. Thoughts on the Brine…. 1/2 the seasoning ingredients or full recipe? Thanks
Should I reduce the amount of brine if I’ve only got a 6 lb flat?
Any chance Meat Church comes out with Pastrami brine and/or rub? 😊
Absolutely love all your videos! I have learned so much about smoking brisket and has helped me in my own journey. Definitely will have to take a trip down from Oklahoma.
Question for you regarding the fat cap on the brisket, why don't we score it in a cross hatch pattern like we do on a pork butt?
Hey Matt, the ingredients say 3T of pink curing salt. Is that teaspoon or table spoon? Sorry but that’s a big difference