St. Patrick’s Day is the perfect time to make Homemade Pastrami! Just grab some corned beef from the store, toss it on the smoker and *boom* Homemade Pastrami!
I love smoked meats. I love smoked cheeses. Heck, let’s cut to the chase and say I love all smoked foods. Pulling out the smoker on a Saturday morning is one of my favorite hobbies. While that smoker doesn’t get as much love in the winter, I have been known to shovel a clearing in the snow so that I can fire that bad boy up on a cold, February day.
Pulled Pork and Smoked Brisket are my two favorite recipes for the smoker, but I’m always game to try other ideas, too. This past December, I made a smoked mac and cheese. The wood smoked flavor combined with the creamy mac and cheese made for a really fun side dish!
A couple of weeks ago, Laura and I were out on a date night at a local BBQ restaurant, and they advertised smoked bourbon cocktails on their menu. They were smoking the bourbon in-house…and that got the wheels in my head turning. Can I make a smoked bourbon at home? I’m planning on looking into this once the warmer weather rolls around!
Speaking of delicious smoking recipes, did you know that you can make Homemade Pastrami? Yup, and it’s surprisingly easy…especially at this time of the year. With St. Patrick’s Day coming up, all of the stores in our area have corned beef on sale. Corned beef is typically either beef brisket or beef round that has been pickled in a seasoned brine.
Did you know that if you drain the brine and smoke that beef, then you end up with Homemade Pastrami? I learned this last year around St. Patrick’s Day, and I was shocked. Talk about an easy kitchen hack! You can brine the beef yourself, but it’s nearly a week-long process. Picking up a package of corned beef – especially when it’s on sale around St. Patrick’s Day – is a perfect way to save time. And you end up with a nice big piece of Homemade Pastrami. Yum!
Pastrami is a common item in the deli case, and it’s the basis for a delicious Reuben sandwich. If you make your own homemade pastrami, you’ll just need to make sure you have a very sharp knife so you cut thin slices of that pastrami to make sandwiches. Or you can do what I did and convince your spouse to let you get a small deli slicer!
If you’ve got a smoker at home, grab some corned beef and make your own homemade pastrami! And if you don’t have a smoker at home, then get one…and then go make some homemade pastrami. Cheers, friends!
Did you make this Homemade Pastrami? Leave a comment and share your thoughts! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for other tasty smoking recipes? Check out these favorites, too:
- ¼ cup coarse ground black pepper
- 2 Tbsp ground coriander
- 1 tsp dry mustard
- 1 Tbsp turbinado sugar
- 2 tsp paprika
- 1½ tsp granulated garlic
- 1½ tsp granulated onion
- 1 tsp ancho chili powder
- 1 corned beef brisket or round
- Preheat smoker to 225°-250°F.
- Using a small bowl, combine all spices together.
- Remove corned beef brisket/round from brine; rinse brisket and discard brine. Press the spice rub mixture evenly into all sides of meat.
- Place beef on smoker and smoke until internal temperature reaches 150°F. (The time will depend on which cut of corned beef you use. This will most likely take about 1-3 hours at this stage, but just check the temperature occasionally.)
- Remove pastrami from smoker and wrap with aluminum foil. Place pastrami back on smoker and continue cooking internal temperature reaches 185°F (another 1-2 hours).
- Remove pastrami from smoker, but allow meat to rest for 30 minutes. For serving, slice pastrami thinly against the grain. (Tip: I found it easier to slice if you chill pastrami overnight and slice while cold.)