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JK Deerfield Pickles
November 30, 2020
Spinach and Broccoli Quiche
November 30, 2020

Smoked Pastrami

Published by mgpadmin at November 30, 2020

Smoked Pastrami

By
Andrew Shuman
Recipe Type - Entrée/Lunch Meat
Serving(s) - 10
Cook Time - 8-10 hours
Prep Time - 24 hours
Dietary Restrictions - Gluten Free, Dairy Free, Soy Free

Ingredients:

  • Pastrami Dry Rub
    • 4 tbsp coarsely ground black pepper
    • 3 tsp ground mustard
    • 1 tbsp brown sugar
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp ancho chili powder
    • 2 tbsp coriander powder

Directions:

Preparing the beef (soaking the corned beef)

  1. Two nights before smoking, place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt for 24 hours
  2. Mix all the spices together to form the dry rub
  3. One night before smoking, remove and dry corned beef
  4. Rub with the premade dry rub
  5. Wrap tightly with plastic wrap and refrigerate overnight

Smoking the beef

  1. Prep wood chips by soaking in water at least 2 hours.
  2. Prep/preheat smoker to 225 degrees F
  3. (Optional: adds moisture) Add water to the water pan in the smoker
  4. Let the corned beef sit at room temperature for 30 minutes
  5. Place corned beef, fat side up in smoker and smoke until internal temperature reaches 155 degrees F (6-8 hours)
  6. Remove from smoker
  7. Proceed to steaming the corned beef now or in the next 24-48 hours (If steaming later, wrap tightly in plastic wrap, then aluminum foil, and place in the refrigerator)
  8. 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
  9. Cover with lid or aluminum foil and steam for 2 hours, adding water as needed, or until the meat reaches 165 degrees F
  10. Slice and serve

Suggested Pairings:

Rye bread, sauerkraut, and Russian dressing.

Recipe's Story:

After St. Patrick’s Day, there is an abundance of cheap corned beef available in area grocery stores. We always pick up 3 or 4 of them to freeze and make pastrami later that year. This recipe is time intensive, but you will be the hero to your family’s tastebuds after making this!

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Smoked Pastrami

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