Simple Homemade Smoked Pastrami Recipe
Total time: 23 h 55 min • Active: 7 h 35 min • Inactive: 16 h 20 min
Cooking feedback100% would make again (1)Cook notes summary and your notes
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.
Add this recipe to your scratch meal and set a meal time to see clock times instead of countdown timers.
Ingredients
- 4 lb corned beef
- 3 tbsp pastrami rub
Steps
Trim off the fat cap and any membrane from the corned beef.≈ 10 min Submerge the trimmed corned beef in cold water in a pot slightly larger than the meat and refrigerate it, changing the water at least once during the soak.≈ 8 h–24 h Preheat a smoker or two-zone grill for indirect cooking to 107°C.≈ 20 min Rinse the soaked corned beef and pat it damp but not dry.≈ 5 min Press the pastrami rub evenly onto the damp corned beef so it adheres well on all sides.≈ 5 min Smoke the rubbed corned beef over indirect heat at about 107°C until the crust is brown and the internal temperature reaches 71°C.≈ 4 h Wrap the smoked beef tightly in foil.≈ 5 min Continue cooking the wrapped beef until it reaches an internal temperature of 95°C and is very tender.≈ 3 h Slice the pastrami thinly across the grain for serving.≈ 10 min
Add this recipe to your scratch meal to save your step completion progress as you cook.
Adapted from amazingribs.com
Yields
- 4 lb smoked pastrami, serves 8
Your Cooking Notes
Sign in to add private cooking notes.