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Smoked & Steamed Homemade Pastrami | Kita Roberts GirlCarnivore
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Smoked & Steamed Homemade Pastrami

The process of making homemade pastrami can take up to a week between soaking, marinating, smoking and steaming. But the payoff is worth it. Totally worth it.
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
Author Kita Roberts

Equipment

  • Smoker

Ingredients

For the Beef

  • 4 lbs corned beef

For the Rub

  • 4 tbs fresh coarsely ground black pepper
  • 2 tbs coriander powder
  • 1 tspn mustard powder
  • 1 tbs light brown sugar
  • 1 tbs smoked paprika
  • 2 tspn garlic powder
  • 2 tspn onion powder

Instructions

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.

Video

Notes

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. 
From: the ever awesome AmazingRibs
 
 

Nutrition

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