🍖Smoker BBQ
Smoked Pastrami
Corned beef given a peppery coriander crust and smoked, then steamed until tender — deli pastrami, pitmaster style.
30 min
Prep
8 hr
Cook
Involved
Difficulty
7
Ingredients
6
Steps
Ingredients
Servings
- 1.2 kg corned beef brisket (cured)
- 2 tbsp coarse black pepper
- 1 tbsp coriander seeds, cracked
- 1 tsp mustard powder
- 1 tsp garlic granules
- 1 tsp paprika
- Hickory or oak wood
Method
- 1
Soak the corned beef in cold water for 12–, changing the water a few times, to draw out excess salt. Pat dry.
- 2
Combine the pepper, coriander, mustard, garlic and paprika and press the rub on thickly all over.
- 3
Smoke at 110°C (225°F) until the bark is set and the internal temperature is 68°C (155°F) — about .
- 4
Transfer to a tray with a little water, cover tightly with foil and steam (in the smoker or a low oven) until probe-tender at 96°C (205°F) — a further 2–.
- 5
Rest , then slice thinly against the grain.
- 6
Pile on rye with mustard.
Notes
- The soak is essential — un-soaked corned beef makes painfully salty pastrami.
- Steaming after smoking is what gives pastrami its signature melt.