Smoked Pastrami

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.


- Corned beef - Coarsely ground black pepper - Coriander powder - Ground mustard - Brown sugar - Smoked paprika - Garlic powder - Onion powder


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.

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