Smoked & Steamed Pastrami

• servings: 12 servings
• active time: 2 days
• total time: 2 days 6 hours 10 minute

Ingredients

For the Beef

4 lbs corned beef

For the Rub

1 tbs fresh coarsely ground black pepper

2 tbs coriander powder

1 tspn ground mustard

1 tbs light brown sugar

1 tbs smoked paprika

2 tspn garlic powder

2 tspn onion powder

Directions

Soak the Corned Beef

Two nights before ready to smoke: place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt.

Rub the Corned Beef

Combine the black pepper, coriander, mustard, brown sugar, paprika, garlic powder, and onion powder in a bowl.

Remove the corned beef from the water and pat dry.

Rub the corned beef with a thick layer of rub, wrap tightly with plastic wrap and refrigerate overnight.

Smoke the Meat

Allow the corned beef to sit at room termperaturefor 30 minutes while the grill come's to temp.

Prep smoker for 225 degrees F with indirect heat by building a 2-zone fire.

When the coals are ready, add wood chunks or chips to the lit coals. Waiting until the steady streak of smoke pours out clear before adding the meat.

Add the drip pan filled with water below the grill grate or on the side as needed depending on your grill.

Place corned beef, fat side up in smoker and smoke until internal temperature reaches 190 degrees F.

Remove from smoker, wrap in aluminum foil and cool completely (I placed in the fridge overnight).

Steam the Meat

When ready to serve: Slice off just enough of the meat in thin strips against the grain.

Place the meat in the center of a sheet of aluminum foil and fold the edges up around it, but do not pinch shut.

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.

Steam until the slices are tender and heated through, about 15 minutes.

If steaming the whole pastrami, wrap in foil as above and cover with lid or aluminium foil and steam for 2 hours, adding water as needed, or until the meat reaches 200 degrees F.

Slice and serve.

Nutrition

• Serving Size: 1 g
• Calories: 317 kcal
• Total Fat: 23 g
• Saturated Fat: 7 g
• Cholesterol: 82 mg
• Sodium: 1842 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 23 g