Smoked Corned Beef Pastrami

Beef

Jun 6

Smoked Corned Beef Pastrami Recipe

Ingredients
3-5 lbs. Corned Beef Brisket

Rub:
1 tablespoon whole black peppercorns
2 tablespoons fresh coarsely ground black pepper
1 tablespoon whole coriander seeds
1 tablespoon coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon whole yellow (white) mustard seeds
½ teaspoon mustard powder

Directions

Step 1: Place meat in a bowl and cover with water. Place the bowl refrigerator overnight. *Laurie’s Cooking Tip: Corned beef has a lot of salt added to brine the meat. You’ll want to soak it to remove some of that salt as the rub has plenty that will be added back.

Step 2: Preheat smoker to 225F.

Step 3: Place rub ingredients into a shallow bowl and mix together.

Step 4: Remove the meat from the water and pat dry.

Step 5: Trim meat of excess fat if needed. *Laurie’s Tip: You’ll want some fat to keep the meat from drying out, so don’t over trim!

Step 6: Coat the meat generously with the spice rub.

Step 7: Place meat in the smoker and smoke until internal temperature reaches 195 degrees F. This can take anywhere from 10 - 14 hours depending on the thickness of the meat and ambient temperature outside.