Smoked Pastrimi

I have never made my own pastrami before. It was a bit labor intensive but, oh my was it worth it! This is pastrami at it’s very best. The combination of spices and light smoke is fantastic! It may have been my first time but it certainly will not be my last!

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Smoked Pastrami

3 lb. corned beef
2 T salt
1/4 c paprika
1 T coriander, ground
3 T brown sugar
2 T black pepper corns
1 T white pepper corns
2 tsp. mustard, ground
8 cloves garlic, minced

To begin, take the corned beef out of the wrapper and rinse off all excess stuff. In a large bowl, soak the beef in cold water for at least 2 hours per pound, changing the water frequently. This will extract a lot of the excess salt. remove from water and pat dry.

In a spice grinder, combine pepper corns and grind to a course grind. Pour into a bowl and combine with all other seasonings. Rub liberally on the brisket, covering all sides.Wrap the seasoned beef in plastic wrap and store in the fridge for a day or two.
When you are ready, set your smoker to about 225 and add some mild wood chis, like apple or something. Smoke for an hour per pound or until you have an internal temperature of 165. When finished, wrap in foil and place it back in the fridge for another day to allow all the flavors to blend. Enjoy!

Source:  3GuysOutside

Smoked Pastrami
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I have never made my own pastrami before. It was a bit labor intensive but, oh my was it worth it! This is pastrami at it's very best. The combination of spices and light smoke is fantastic! It may have been my first time but it certainly will not be my last!
Ingredients
  • 3 lb. corned beef
  • 2 T salt
  • ¼ c paprika
  • 1 T coriander, ground
  • 3 T brown sugar
  • 2 T black pepper corns
  • 1 T white pepper corns
  • 2 tsp. mustard, ground
  • 8 cloves garlic, minced
Instructions
  1. To begin, take the corned beef out of the wrapper and rinse off all excess stuff. In a large bowl, soak the beef in cold water for at least 2 hours per pound, changing the water frequently. This will extract a lot of the excess salt. remove from water and pat dry.
  2. In a spice grinder, combine pepper corns and grind to a course grind. Pour into a bowl and combine with all other seasonings. Rub liberally on the brisket, covering all sides.Wrap the seasoned beef in plastic wrap and store in the fridge for a day or two.
  3. When you are ready, set your smoker to about 225 and add some mild wood chis, like apple or something. Smoke for an hour per pound or until you have an internal temperature of 165. When finished, wrap in foil and place it back in the fridge for another day to allow all the flavors to blend. Enjoy!

 

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