Home-Smoked Beef Pastrami

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 8640 min · Beef · dairy-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb beef navel plate or brisket flat
• 1/4 cup kosher salt
• 3/4 tsp pink curing salt #1
• 1/4 cup dark brown sugar
• 1/4 tbsp pickling spice
• 2 cloves garlic
• 1 bay leaves
• 1/4 cup black peppercorns
• 1/4 cup coriander seeds
• 1/4 tbsp yellow mustard seeds
• 1/4 tbsp garlic powder
• 1/4 tbsp onion powder

Method (tap to check — screen stays awake)

1. Trim the beef to an even 3/4-inch fat cap and set it in a non-reactive container that it fits snugly.
2. Boil 1 gallon of water with the kosher salt, curing salt, brown sugar, the pickling spice, the smashed garlic and the bay leaves; cool the brine below 40°F over ice before it touches the meat.
3. Pour the cold brine over the beef, weight it under a plate so nothing floats, and cure at 38°F for 5 days, turning it once a day.
4. Rinse under cold water and soak in fresh cold water for 2 hours, changing the water once, or the crust will be too salty to eat.
5. Crack the peppercorns and coriander coarsely, mix with the mustard seeds, garlic powder and onion powder, and press the mixture onto every surface.
6. Smoke at 250°F over oak or cherry until the internal temperature reads 165°F, about 6 hours.
7. Wrap tightly in foil with 1/4 cup water and return to the smoker until a probe slides into the center with no resistance at 203°F, about 3 hours more.
8. Rest 1 hour, chill overnight, then steam the slab for 45 minutes and slice 1/4-inch thick against the grain.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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