Simple Homemade Smoked Pastrami Recipe

Cook Notes Summary

The cook had good results overall and would make it again, but the process was slow and a bit inconsistent. Soaking the corned beef beforehand seemed important, and the pastrami eventually reached tender, finished temperatures with a strong smoke-to-oven method; however, the meat stalled around 160°F, one batch took much longer than expected, and wrapping may not have been tight enough to fully speed through the stall. Next time, a more consistent soak, tighter wrapping, and a steadier cook plan with earlier time allowances for the stall would likely improve timing and moisture control.

Generated from private cooking notes.