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Smoked & Steamed Homemade Pastrami | Kita Roberts GirlCarnivore

Smoked & Steamed Pastrami

Homemade Smoked Pastrami will rock your world, and with my shortcuts and suggestions, you’ll be eating in no time!
Course Main Course
Cuisine American
Prep Time 2 days
Cook Time 6 hours
Resting time 10 minutes
Total Time 2 days 6 hours 10 minutes
Servings 12
Calories 317kcal


  • Smoker


For the Beef

  • 4 lbs corned beef

For the Rub

  • 4 tbs fresh coarsely ground black pepper
  • 2 tbs coriander powder
  • 1 tspn ground mustard
  • 1 tbs light brown sugar
  • 1 tbs smoked paprika
  • 2 tspn garlic powder
  • 2 tspn 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.
    corned beef soaking in water

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.
    corned beef rubbed with spices to make pastrami

Smoke the Meat

  • When ready to cook: prep wood chips by soaking in water at least 2 hours. Prep smoker for 225 degrees F.
  • Add water to the water pan and let the corned beef sit at room temperature for 30 minutes.
  • Place corned beef, fat side up in smoker and smoke until internal temperature reaches 190 degrees F.
  • Remove from smoker, wrap in aluminum foil and cool completely (I placed in the fridge overnight).

Steam the Meat

  • When ready to serve: Slice off just enough of the meat in thin strips against the grain.
    showing how to steam slices of pastrami to heat and serve in a pot using foil to elevate and protect the meat
  • Place the meat in the center of a sheet of aluminum foil and fold the edges up around it, but do not pinch shut.
  • Steam the pastrami by placing the meat on a steamer rack, or metal wire rack above simmering water in a large pan on the stove top, making sure the meat does not touch the water.
  • Steam until the slices are tender and heated through, about 15 minutes.
  • If steaming the whole pastrami, wrap in foil as above and cover with lid or aluminium foil and steam for 2 hours, adding water as needed, or until the meat reaches 200 degrees F.
    steamed pastrami in foil on cutting board ready to be served
  • Slice and serve.



I smoked with hickory wood due to what I had on had but would smoke with a post oak or pecan next time for a more subtle flavor. 
If you're up for the challenge, toast your own mustard seeds and crush them in a spice grinder for a bolder flavor. 
From: the ever-awesome AmazingRibs


Serving: 1g | Calories: 317kcal | Carbohydrates: 4g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1842mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 41mg | Calcium: 33mg | Iron: 3mg