Smokin Outlaws Pastrami

Written by on in Beef, Main, Smoker, Smoking/Grilling
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We’ve been grilling and barbecuing for decades, but are relatively new to the legitimate smoking game. Sure, we’ve thrown the foil pack of chips onto our coals or grill, just to trying to get a pinch of that smoky goodness within our burgers or brats, but that was the extent of it. After we each bought are beasts, we started off slow, doing the safe stuff to be successful. Then we started getting comfortable and wanted a challenge. Pastrami?! Who doesn’t love great pastrami, but we never knew it was so easy to make at home on the smoker? We the searched, smoked, and tested close to 100 lbs of meat. Each time making adjustments and finding new inspiration, until we felt like we had something special. Something we are proud to serve to our family and friends. Enough with the introduction, let’s get to the action:

Smokin Outlaws Pastrami
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Smokin Outlaws Pastrami

Course: Beef, Main, Smoker, Smoking/Grilling

Ingredients

  • 2-4 lb pre-brined corned beef brisket (the packages that you find at the supermarkets) 

  • 4 tablespoons fresh coarsely ground black pepper 

  • 2 tablespoons coriander powder 

  • 1 tablespoon brown sugar 

  • 1 tablespoon chili powder 

  • 2 teaspoons garlic powder 

  • 2 teaspoons onion powder 

  • 1/2 teaspoon mustard powder 

Directions

  • Debrining – Remove the corned beef brisket from the packaging and place in large enough bowl or pan that allows the meat to be fully submerged.  Discard packaging and seasoning packet that came with it.  Fill bowl with cold water until meat is fully submerged.  Place bowl in fridge and let sit for 8-14 hours. 
  • Seasoning – in a small bowl, mix together all of the seasonings (Items 2 – 8) to create your rub and set aside 
  • Rinse and trim – after your done debrining, remove the brisket from the bowl and discard the water.  Rinse off the brisket under cold water.  Pat dry and trim off most of the fat.  You can go ahead and leave about 1/8” of the soft fat on, but definitely remove any hard-fat cap that may still be present. 
  • Rub and Rest – Apply the prepared rub liberally all over the top, bottom and sides of the brisket.  Loosely wrap in parchment paper and let rest in the refrigerator for 2-3 days. 
  • Light it up – Light up your smoker and get it maintaining between 225-250 degrees.  We’ve used all different wood flavors for this, and with all of the seasonings it doesn’t really have an effect on the finish product. 
  • Second dusting – Remove your brisket from the refrigerator and apply a second dusting of your rub.  This will help develop a nice crusty bark on the outside when everything is done.  Once this is complete, you are ready to cook. 
  • Smoke – Place your pastrami brisket in the smoker and let time cook, uncovered until it reaches an internal temperature of about 200 degrees. 
  • Wrap and rest – Wrap your pastrami brisket in some heavy duty aluminum foil and let rest for a minimum of 1 hour prior to slicing. 
  • Enjoy!