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Sliced smoked corned beef pastrami on a wooden board with rye bread and pickles.

Smoked Corned Beef Pastrami

Transform a store-bought corned beef brisket into a spectacular homemade pastrami through a two-step process of smoking and steaming. This weekend project yields a peppery, smoky, and incredibly tender deli-quality meat that's perfect for sandwiches or charcuterie boards. The result is far superior in flavor and texture to anything you can buy.
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Prep Time 1 hour 30 minutes
Cook Time 8 hours
Total Time 9 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American, Jewish Deli
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup whole black peppercorns
  • 1/4 cup whole coriander seeds
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon mustard powder
  • 2 tablespoons brown sugar
  • Wood chips or chunks for smoking hickory, oak, or pecan recommended
  • 1-2 cups water, beer, or beef broth for steaming

Equipment

  • Smoker
  • Wire rack
  • Baking sheet
  • Spice grinder or coffee grinder or mortar and pestle
  • Mixing bowl
  • Aluminum pan or Dutch oven
  • Heavy-duty aluminum foil
  • Meat probe thermometer
  • Sharp slicing knife
  • Cutting board

Method
 

  1. Remove the corned beef from its packaging. Rinse it thoroughly under cold water to remove excess surface brine. Pat it completely dry with paper towels.
  2. Place the dried brisket on a wire rack set over a baking sheet. Optionally, leave it uncovered in the refrigerator for a few hours to form a tacky surface (pellicle).
  3. Coarsely grind the black peppercorns and coriander seeds. In a bowl, combine them with the smoked paprika, garlic powder, mustard powder, and brown sugar.
  4. Generously coat the entire surface of the dried brisket with the spice rub, pressing it into the meat to form a thick, even layer. Let it sit at room temperature for 45-60 minutes.
  5. Preheat your smoker to 225°F (107°C). Add your chosen wood chips or chunks for smoke.
  6. Place the rubbed brisket on the smoker grates, fat cap up if present. Smoke at 225°F until the internal temperature reaches 165°F (74°C), approximately 1.5 hours per pound.
  7. Transfer the smoked brisket to a deep aluminum pan or Dutch oven. Add 1-2 cups of water, beer, or beef broth to the bottom of the pan.
  8. Cover the pan tightly with foil. Return it to the smoker (or a 300°F / 149°C oven) and continue cooking until the brisket is probe-tender, reaching an internal temperature of 200-203°F (93-95°C).
  9. Remove the pan from the heat. Let the pastrami rest, still covered in foil, for at least 1-2 hours to allow the juices to redistribute.
  10. Unwrap the pastrami. Slice it against the grain into 1/4-inch thick slices. Serve warm.

Notes

Always rinse and thoroughly dry the corned beef to prevent excessive saltiness and ensure the rub adheres. Do not skip the steaming phase, as it is crucial for tenderness. Always slice against the grain for tender results. Store leftover pastrami wrapped in the refrigerator for up to 5 days or freeze for up to 3 months. For variations, try adding red pepper flakes for heat, ground espresso to the rub, or a splash of whiskey to the steaming liquid.