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How To Smoke Pastrami Using A Corned Beef Packer

If you’re looking to make your own pastrami, using a brine might be something you’re just not ready to do yet. You can easily make smoked pastrami using a corned beef packer, and definitely is worth doing at least once in your life!

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

This smoked pastrami recipe, pretty much took me a weekend to do. In case you’re uninitiated, pastrami, is usually cooked from the leaner, or “flat” portion of a brisket. Which is also where corned beef comes from. I believe you can get corned beef “point” (or the fattier side” of the brisket”) packers, so just make sure see the work “flat” or lean on your corned beef packer.

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

When you get your corned beef packer, take the brisket from the pack, and let it soak in the fridge in a bucket of water overnight (8 hours minimum). This will allow the corned beef to desalinate, which you’ll want becuase it will be wayyy to salty to eat as pastrami, if you throw it on the smoker as is.

This saves for a few days but ultimately, you’ll definitely want to experiment with brining on your own!

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

So I smoked my pastrami with a 50/50 blend of cherry wood and pecan wood. This is all preference and totally up to you. You’ll want to smoke at around 225 until you hit the “stall” or 160. At this point you’re going to wrap loosely in aluminum foil (to preserve your bark) then you have a decision to make.

You can put it back on the smoker at around 325, for a couple hours until it hits an internal temp of 205, probing for little resistance. Keep in mind it will have a little more resistance than a brisket would, due to the brine.

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

Or you can go the “Katz” route. Let it rest in the fridge overnight, then steam it for about 2 hours before its time to serve. This is what I did and bought a tamale steamer to get the job done. You’ll see that you’ll get some Au Jus, which You’ll want to put the pastrami back into after you slice. It’s delicious!!

 

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

You’ll want to stick around because shortly I’ll be sharing a little pastrami reuben sandwich I put together.

Save a few days of waiting and skip brining your brisket for Smoked Pastrami and use a corned beef packer. Slow smoked, then steamed, making an amazing home-made pastrami!

How To Smoke Pastrami Using A Corned Beef Packer
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Servings Prep Time
4 lbs 20 minutes
Cook Time Passive Time
6 hours 8 hours
Servings Prep Time
4 lbs 20 minutes
Cook Time Passive Time
6 hours 8 hours
How To Smoke Pastrami Using A Corned Beef Packer
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 lbs 20 minutes
Cook Time Passive Time
6 hours 8 hours
Servings Prep Time
4 lbs 20 minutes
Cook Time Passive Time
6 hours 8 hours
Ingredients
FOR THE PASTRAMI RUB
Servings: Units:
lbs
Instructions
  1. Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
  2. In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.
  3. Smoke at 225 for about 6 hours, or until the internal temperature is 160. Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!
Recipe Notes

You can skip the refrigeration after smoking and put straight into the steamer, if you want to serve same day.

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Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!