If you love mile-high pastrami sandwiches, then this homemade Smoked Pastrami will rock your world! I’ll show you my shortcuts to making the best & easiest smoked & steamed pastrami.
With this pastrami recipe, you don’t need to inject the meat, brine it, or cook it forever and ever. It’s a simple, straightforward recipe and technique that’ll save you time, and money.
Soak the Corned Beef:
Two nights before ready to smoke: place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt.
Rub the Corned Beef:
Combine the black pepper, coriander, mustard, brown sugar, paprika, garlic powder, and onion powder in a bowl.
Remove the corned beef from the water and pat dry. Rub the corned beef with a thick layer of rub, wrap tightly with plastic wrap and refrigerate overnight.
Smoke the Meat:
When ready to cook: prep wood chips by soaking in water at least 2 hours. Prep smoker for 225 degrees F.