Ingredients
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Main
This recipe is super easy compared to the effort and time it takes to make homemade pastrami from scratch. The secret is to buy a corned beef and use that as a starting point, instead of a regular brisket. The result will be some of the best pastrami you've ever had (next to a real New York deli). A great way to eat it is very simply between two slices of rye bread with some spicy brown mustard.
Max Weinstein uses the Masterbuilt 710 WiFi Digital Electric Smoker. A great vertical electric smoker with mobile app enabled temperature control. This meat smoker's removable grease tray makes clean up as enjoyable as the pastrami you'll smoke with it.
Instructions
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01
Submerge the corned beef in a water bath and put in the refrigerator overnight.
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Ingredients
- 3 pounds corned beef brisket
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02
The next day, preheat your smoker to 250°F.
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03
3. Make the pastrami spice rub by mixing together the black pepper, brown sugar, paprika, coriander, garlic powder, onion powder, ground mustard.
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Ingredients
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon coriander
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon ground mustard
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04
Remove the corned beef from the water bath and pat it dry
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Ingredients
- 3 pounds corned beef brisket
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05
Sprinkle the spice rub all over the exterior of the corned beef.
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06
6. Add the corned beef to the smoker and let it cook until it reaches an internal temperature of 165°F.
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07
Remove the corned beef from the smoker and wrap in butcher paper or aluminum foil
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08
Return to the smoker and cook for another few hours until it reaches an internal temperature of 205°F.
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09
Remove from the smoker and let it rest for an hour.
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10
Slice your pastrami against the grain and enjoy either on its own or piled high onto a sandwich.
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