Homemade Pastrami: Smoked Corned Beef
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Additional Time
1 d
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Total Time
1 d 2 hrs 20 mins
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Servings
6 people
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Calories
327 kcal
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Course
Main Course
Homemade Pastrami: Smoked Corned Beef
Description
Homemade Pastrami begins with a flat cut corned beef brisket that is carefully prepared to balance flavor and texture. The spice rub made from cracked peppercorns, coriander seeds, smoked black pepper, paprika, and other spices is gently crushed and applied to the brisket after removing excess brine by rinsing and an optional overnight soak. This step moderates the saltiness inherent in corned beef.
The brisket is then smoked at a low temperature of 225-250 degrees Fahrenheit until it reaches an internal temperature around 165 degrees, which usually takes 1-2 hours per pound. To complete the pastrami, the meat is either smoked further or wrapped and smoked until it reaches the ideal tenderness temperature of 203-205 degrees, often finished by steaming to achieve the classic pastrami texture.
Slicing the brisket across the grain produces tender, thin slices suitable for warm serving or sandwiches, particularly on rye bread. The process highlights the combination of spice, smoke, and cooking technique to yield a distinctive pastrami suitable for casual or homemade deli-style meals.
Ingredients
- 2-4 pound corned beef brisket flat cut
Pastrami Rub
- 1 Tablespoon peppercorns
- 1 Tablespoon black pepper whiskey smoked, cracked
- 2 Tablespoon coriander seeds
- 1 teaspoon mustard seed
- 1 Tablespoon Smoked Black Pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 1 Tablespoon brown sugar
Instructions
- Combine the rub ingredients in a bowl or mortar and pestle and gently grind the spice mix, cracking open the whole spices.
- Remove the corned beef from the brine solution and rinse under cold water to remove as much brine solution as possible. We recommend then soaking the brisket overnight in fresh water in the refrigerator to further draw out some of the brine.
- When you are ready to cook, pat dry the brisket and generously apply the rub. Let sit at room temperature while you prepare your smoker.
- Heat your smoker to 225-250 degrees. Smoke the corned beef brisket to an internal temperature of 165 degrees, (about 1-2 hours per pound).
- At this point, finish the pastrami by continuing to smoke or wrapping in foil and smoking to 203-205 degrees internal temperature. For a more authentic version finish by steaming the pastrami to a finishing temp of 205 degrees.
- Slice across the grain and serve warm or serve as a sandwich on rye bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 82mg | 27% |
| Sodium | 1843mg | 77% |
| Potassium | 535mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 42mg | 47% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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