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.
03
3. Make the pastrami spice rub by mixing together the black pepper, brown sugar, paprika, coriander, garlic powder, onion powder, ground mustard.
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
04
Remove the corned beef from the water bath and pat it dry
Ingredients
- 3 pounds corned beef brisket
05
Sprinkle the spice rub all over the exterior of the corned beef.
06
6. Add the corned beef to the smoker and let it cook until it reaches an internal temperature of 165°F.
07
Remove the corned beef from the smoker and wrap in butcher paper or aluminum foil
08
Return to the smoker and cook for another few hours until it reaches an internal temperature of 205°F.
09
Remove from the smoker and let it rest for an hour.
10
Slice your pastrami against the grain and enjoy either on its own or piled high onto a sandwich.
