Home Made Pastrami from Corned Beef  recipe provided by the Certified Angus Beef® brand.

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Home Made Pastrami from Corned Beef

Serves 8
Cuisine: American
Category: Roasts, Old-School Classics, On the Grill
This method is an easy technique for homemade pastrami. It uses store-bought corned beef. You smoke it to make a deli classic at home. No spice grinder? No problem. Place seeds in a zipper-locking bag and smash with meat mallet or rolling pin.
Prep Time
10 mins
Other Time
30 mins
Cook Time
6 hrs
Total Time
6 hrs 40 mins
  • 4 pounds Certified Angus Beef ® corned beef
  • 2 tablespoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1/4 cup coarse ground black pepper
  • 1 tablespoon turbinado sugar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 1 teaspoon ancho chili powder
  1. Remove corned beef from package, place in a container, cover with about four cups of water so that it is fully submerged. Allow to desalinate in the refrigerator overnight.
  2. Combine coriander and mustard seed; coarsely grind in a spice grinder; combine with remaining ingredients to complete the rub.
  3. Remove corned beef from water, discard water and dry off the surface of corned beef.
  4. Coat corned beef generously with 1/4 cup pastrami rub and preheat smoker to 275°F.
  5. Smoke beef 6 hours or until the internal temperature of the pastrami reaches 190°F.
  6. Remove pastrami from smoker, tent with foil and allow to rest 30 minutes before slicing.
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