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Smoked & Steamed Homemade Pastrami | Kita Roberts GirlCarnivore
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5 from 40 votes

Smoked & Steamed Pastrami Recipe

Want homemade pastrami without days of curing? Our shortcut method turns corned beef into tender, smoky pastrami through a simple process of rubbing, smoking, and steaming for perfect slices. This is how you get deli-quality results at home.
Prep Time2 days
Cook Time6 hours
Resting time10 minutes
Total Time2 days 6 hours 10 minutes
Course: Main Course
Cuisine: American
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 ground mustard
  • 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.

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

  • Allow the corned beef to sit at room termperaturefor 30 minutes while the grill come's to temp.
  • Prep smoker for 225 degrees F with indirect heat by building a 2-zone fire.
  • When the coals are ready, add wood chunks or chips to the lit coals. Waiting until the steady streak of smoke pours out clear before adding the meat.
  • Add the drip pan filled with water below the grill grate or on the side as needed depending on your grill.
  • 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.
  • 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.
  • Slice and serve.

Video

Notes

  • We smoked with Cowboy all-natural hardwood briquets and Western Wood hickory wood, but post oak or pecan also work for this recipe.
  • Whether grilling on a Traeger pellet grill, Pit Barrel drum-style grill, or charcoal smoker, this recipe works.
  • For a pellet grill, we recommend Jack Daniel's Charcoal pellets for added subtle smoke flavor.
  • If you're up for the challenge, toast your own mustard seeds and crush them in a spice grinder for a bolder flavor. 
 
 

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