The Masterbuilt Electric Smoker did a great job on this smoked Corned Beef Pastrami. I usually cure Brisket to make my own Corned Beef, but I couldn’t pass up the deal I got on this commercially cured Corned beef. Whether I am steaming Corned Beef, or smoking it for Pastrami, soaking it overnight is something I like to do to pull out the extra salt and brine solution. This is really a good idea if you are buying a store bought Corned Beef Brisket.
The rub I like to use when Smoking Corned Beef for Pastrami is a very simple rub that is an even mix of coarse black pepper, granulated garlic, cayenne pepper and paprika.
I smoked the Corned Beef in The Masterbuilt Smoker until it got to an internal temperature of 172 degrees. Meat will typically not take on any more smoke after it reaches 150 to 155 degrees, so pulling it at an even lower temperature would be fine since we will be steaming it to 200 degrees in the next step.
One think I like to do is to refrigerate the Pastrami overnight after it cools down from steaming. This allows the rub to really stick to the meat. If you were going to slice the Pastrami right after the steaming process a lot of the rub would come off of the meat.
I do warm the Pastrami up before I slice it just to loosen it up a little bit.
I am going to be making Reuben Sandwich Sliders with this Pastrami for a St. Patrick’s day pot luck at work.
Thanks for stopping by No Hippie BBQ.
Video URL: https://youtu.be/YVkIj6MH1xo
Masterbuilt Electric Smoker Corned Beef Pastrami Recipe