Smoked Pastrami From Corned Beef
Turn store-bought corned beef into smoky, peppery pastrami right on your smoker. By soaking the brisket to reduce excess salt, coating it in a simple spice rub, and smoking it low and slow, you can create tender, deli-style pastrami with a dark crusty bark in a fraction of the time it takes to cure your own.
Servings 8 people
Calories 475kcal
Ingredients
- 4 lb Corned beef brisket flat
Pastrami Rub
- 3 tbsp black pepper coarsely ground
- 2 tbsp light brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
Instructions
- Place the corned beef in a large container and cover completely with cold water. Refrigerate and soak overnight, changing the water once halfway through to remove excess salt from the cure.
- Remove the corned beef from the water and rinse briefly under cold running water to wash off any remaining brine or spices. Pat the meat completely dry with paper towels so the surface is dry and slightly tacky, which helps the rub stick better.
- Combine the rub ingredients in a small bowl and stir until evenly mixed.
- 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 or until it reaches 165°F.
- Wrap the beef tightly in butcher paper or aluminum foil, then return it to the smoker and continue cooking until the internal temperature reaches 195°F to 205°F, around two hours. The meat should feel tender when probed, with the thermometer or skewer sliding in with little resistance.
- 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
