Craving a smoky, savory masterpiece? Try our delectable smoked pastrami corned beef recipe and savor every delicious bite.
Course
Main Course
Prep Time15minutes
Cook Time4hours
Soaking8hours
Servings8
Ingredients
14-5 pounds corned beef brisket
Wood chunkshickory, oak, mesquite, or cherry
Mustard and picklesor your preferred condiments
Slicesof rye or sourdough bread
For the Pastrami Rub:
2tablespoonscracked black pepper
2tablespoonscoriander seeds
1tablespoongarlic powder
1tablespoonpaprika
1teaspoonbrown sugar
Instructions
Preparing the Corned Beef
Start by purchasing a high-quality corned beef brisket from your local butcher or supermarket.
Rinse and Soak: To reduce the saltiness, rinse the corned beef under cold running water. Place it in a large container and cover it with cold water. Let it soak in the refrigerator for 8-12 hours, changing the water every 4 hours. This step is crucial, so don't skip it.
Creating the Pastrami Rub
Mix the cracked black pepper, coriander seeds, garlic powder, paprika, and brown sugar in a small bowl. This flavorful rub will be the secret to your pastrami's deliciousness.
Smoking the Pastrami
Preheat your smoker or grill to approximately 225°F (107°C). While it's heating up, drain and rinse the soaked corned beef one last time. Pat it dry with paper towels.
Wood Selection: Choose your wood chunks for smoking. Hickory, oak, mesquite, or cherry wood all work well. Soak the wood chunks in water for about 30 minutes to create a flavorful smoke.
Apply the Rub: Liberally coat the corned beef brisket with the pastrami rub you prepared earlier. Make sure to cover all sides evenly, pressing the spices into the meat.
Smoking Time: Place the corned beef on the smoker grate and insert a meat thermometer into the thickest part. Add the soaked wood chunks to the smoker box or create a foil pouch with the wood. Maintain the smoker's temperature around 225°F (107°C).
Smoke the corned beef until it reaches an internal temperature of about 195°F (90°C). This can take anywhere from 4 to 6 hours, so be patient and keep that smoker going!
Resting and Slicing
Once the pastrami reaches the desired internal temperature, remove it from the smoker. Tent it loosely with aluminum foil and allow it to rest for 30 minutes. This rest period allows the juices to redistribute and results in a juicier pastrami.
Slice it thin: After resting, slice the pastrami as thin as you like. A sharp knife and a steady hand are your best friends here.