If you missed the window for brining your own meat to make homemade pastrami this St. Patrick’s Day, don’t worry. Champion pitmaster Christie Vanover has shared her expert tips for transforming pre-brined corned beef from the grocery store into delicious pastrami.
But before you grab the first brisket you see, there are a few things to consider.
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Selecting the Right Corned Beef
“Don’t just pick out any corned beef from the grocery store. There are some important things that you need to know to get the right one,” said Vanover.
Most store-bought corned beef is brisket, which consists of two muscles: the flat and the point. The packaging should specify which cut you’re getting.
The flat is leaner and good for slices. The point is fattier with more flavor and is perfect for burnt ends or pulled pastrami.
Vanover also advises inspecting the meat through the clear packaging.
“Before you just grab a bag and get going, make sure that you do flip it over and take a look and see what kind of meat you’re getting,” she said. “Look for even thickness, especially if planning to make sandwich slices, and avoid pieces with large fat seams in the middle.”
Preparing Corned Beef for Smoking
Store-bought corned beef has been sitting in a salt-heavy brine for an extended period, often for months. The packaging will list ingredients like water, sodium nitrite (which gives pastrami its pink color) and pickling spices.
Vanover recommends rinsing the corned beef with cold water to remove excess salt. For significantly less saltiness, you can also soak in cold water for 30 minutes to an hour or even overnight in the refrigerator.
“When it comes time to season your corned beef, do not add salt,” Vanover emphasized. “It’s been sitting in salt all this time. You don’t want to add more salt flavor. Instead, try my salt-free homemade pastrami rub.”
Smoking Process
Traditional corned beef is boiled or slow-cooked, but pastrami is smoked, giving it a deep, robust flavor. Here’s how to do it, straight from Vanover’s championship BBQ playbook.
Set the smoker to 225-275F. Place the meat on the smoker and spritz occasionally with beer or apple cider vinegar to keep it moist.
Once the internal temperature hits 160-170F, wrap it in butcher paper or foil with an extra spritz for moisture. Continue smoking until it reaches 205-210F.
Wrap it in a towel and rest it in a cooler without ice for a couple of hours before slicing. Serve on rye bread with Swiss cheese and Thousand Island dressing for an authentic pastrami sandwich.
Other Ways to Use Corned Beef
Here are three more ways to use store-bought corned beef to make pastrami-themed dishes for St. Patrick’s Day.
- Pastrami Burnt Ends: Smoke the point cut to 160-170F degrees. Then, cut it into cubes, place those in a pan and cook until tender. Toss in a stout glaze made with beer, Worcestershire sauce and brown sugar for a sticky-sweet finish.
- Pastrami Sausage: Grind the point cut with added beef fat or bacon, mix in beer for moisture, case into sausage links and smoke or grill
- Pastrami Meatballs: Grind the meat, mix with panko breadcrumbs and milk, roll into balls, and grill or smoke for a unique appetizer.
