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–+ servings
sliced smoked pastrami from corned beef
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Smoked Pastrami using Corned Beef

Course Main Course
Cuisine American, Jewish/American
Prep Time 1 day
Cook Time 6 hours
Total Time 1 day 6 hours
Servings 8 people
Calories 475kcal
Author Jordan Hanger

Ingredients

  • 4 lb Corned beef brisket flat
  • 3 tbsp black pepper coarsely ground
  • 2 tbsp light brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika

Instructions

  • Add the corned beef to a large plastic container and cover with cool water. Store in the fridge for 24 hours, changing the water out about halfway through.
  • Once the corned beef has soaked for 24 hours, remove it from the water and pat dry.
  • Combine the black pepper, brown sugar, garlic powder, onion powder and paprika in a mixing bowl and stir until well combined.
  • Season the corned beef generously with the dry rub mixture, being sure to coat every side.
  • Allow the beef to rest at room temperature while you preheat your smoker to 250°F.
  • Once the smoker is preheated, add your beef directly to the grates and let it smoke for about 4 hours until it reaches 165°F.
  • Wrap the beef tightly in butcher paper, then place it back on the smoker until the internal temperature reaches between 195°F and 205°F (about 2 more hours).
  • Remove from the smoker and let it rest at room temperature for 1 hour, then slice and enjoy!

Video

Nutrition

Calories: 475kcal | Carbohydrates: 7g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2763mg | Potassium: 748mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 61mg | Calcium: 34mg | Iron: 4mg