Smoked Pastrami from Corned Beef
What is the difference between Corned Beef and Pastrami? Corned Beef is boiled, whereas Pastrami is smoked and steamed and seasoned with a Black Pepper Rub. Turning a store bought packaged Corned Beef into Pastrami is fun and easy, and has delicious results.
4-6 pound Corned Beef
1/2 cup Restaurant Ground Black Pepper
1/4 cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder
Start by removing your Corned beef from the packaging and rinsing well with water. Place in a pot of water for a minimum of an hour to overnight. Try to change the water a few times during the process.
Dry off the Corned Beef and apply the rub from the dry ingredients. Make sure to heavily season on all sides.
Smoke at a temperature of 275 degrees until you reach an internal temperature of 160-165 degrees. At that time remove and place in a foil pan and wrap in foil. Continue to cook until you reach an internal temperature of 200-203 degrees.
Remove and season again and place directly over the coals for a few minutes on each side to crisp up the bark.
Remove and allow it rest at least 20 minutes before slicing. Serve and enjoy!
If you want to see me make this recipe step by step just click on the video below.