Smoked Pastrami
Classic New York deli-style pastrami smoked from corned beef.
Jump to RecipeGrowing up near New York City, pastrami on rye was practically a food group. Making my own smoked pastrami from corned beef has become one of my favorite BBQ projects - there's something incredibly satisfying about transforming a humble corned beef flat into something that rivals the best delis.
This pastrami is a showstopper for Super Bowl parties, March Madness watch sessions, or any gathering where you want to impress. It's also perfect for a special weekend project when you have time to dedicate to the craft. The aroma alone will have neighbors knocking on your door.
The classic serving method is on rye bread with spicy brown mustard - simple and perfect. I also love it sliced thin on a Reuben with sauerkraut, Swiss cheese, and Russian dressing. For something different, try it on a bagel with cream cheese for the ultimate breakfast sandwich, or dice it up for loaded pastrami fries.
You can experiment with the pepper crust - some add coriander seeds for a more traditional flavor profile. For a spicier kick, mix in some red pepper flakes with the black pepper. I've also tried adding a touch of brown sugar to the rub for a subtle sweetness that plays beautifully against the savory meat.
The secret to great pastrami is the steaming step after smoking. This is what gives it that silky, tender texture that makes deli pastrami so addictive. Don't skip the overnight rest either - this allows the flavors to fully penetrate the meat.
Ingredients
Instructions
-
1
Soak corned beef in cold water for 24 hours, changing water every 8 hours.
-
2
Pat dry and let sit uncovered in fridge overnight.
-
3
Mix pepper, coriander, and spices for the rub. Or use a pre-made rub like Meat Church Holy Cow Rub.
-
4
Apply rub generously, pressing into meat.
-
5
Smoke at 225°F with oak or hickory for 6 hours.
-
6
Wrap in pink butcher paper at 165°F internal.
-
7
Continue smoking until internal temp reaches 203°F and is probe tender. Use an instant-read thermometer for accuracy.
-
8
Rest wrapped for 1 hour.
-
9
Slice thin against the grain.
-
10
Serve on rye with mustard.