Making your own pastrami in 1 day is easier than you'd think! This recipe turns a simple corned beef cut into the perfect sandwich meat with rich, smoky flavor and a tender bite.
Start by prepping your corned beef brisket. If it's packed in brine, give it a quick rinse and pat it dry. The next step is to coat the surface with a thin layer of yellow mustard. This isn't for flavor so much as it is a binder for your rubs. Once coated, season generously with Double Pepper Cow Cover Coarse rub, followed by Texas Beef rub. Don’t be shy-this is a thick piece of meat that can handle bold seasoning.
While the seasoning sets into the meat, get your smoker going. Preheat it to 275ºF (135ºC). You’ll want indirect heat and a setup that allows for a drip pan underneath the meat. This keeps your smoker clean and prevents flare-ups. If your smoker has two racks, place the pan on the bottom and the meat on the top grate. If not, just make sure there’s space for the pan beneath the meat. Once everything is hot and ready, place your seasoned corned beef on the smoker and close the lid.
Now it’s time to let the smoke do its magic. Keep the smoker steady at 275ºF (135ºC) and spritz the meat with plain water every 45–60 minutes. This helps keep the bark moist and prevents it from drying out. Don’t overdo the spritzing-just a light mist is enough. Let the brisket smoke undisturbed for 4 hours. By then, it should have a beautiful dark crust forming and smell incredible.
At the 4-hour mark, remove the brisket from the smoker and place it on a double layer of heavy-duty aluminum foil. Pour in 1/4 cup of water before sealing it up tightly. Be careful not to puncture the foil, and if you have a thermometer probe, now’s the time to insert it through the foil into the thickest part of the meat. Return the wrapped brisket to the smoker. The foil and water will steam the meat and finish the cook low and slow.
After about 1 hour, start checking the internal temp - it’s done when it hits between 204ºF and 209ºF (96ºC to 98ºC). Once you’re there, pull it off the heat and let it rest, still wrapped, in a pan for 1 full hour.
After the rest, unwrap your pastrami. The meat should be incredibly tender but still sliceable. Use a sharp knife and cut it against the grain into thin slices-perfect for stacking onto a sandwich.
Now comes the fun part: building your sandwich. Use a sturdy bread - rye is classic, but don’t be afraid to use what you like. Spread a little mustard, pile on the sliced pastrami, and layer it up with sauerkraut, pickles, and anything else your heart desires. All that's left is to enjoy your homemade pastrami sandwich.
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