{"id":512,"date":"2016-03-07T07:00:45","date_gmt":"2016-03-07T07:00:45","guid":{"rendered":"https:\/\/www.langbbqsmokers.com\/blog\/?p=512"},"modified":"2021-03-23T15:36:40","modified_gmt":"2021-03-23T15:36:40","slug":"homemade-smoked-pastrami","status":"publish","type":"post","link":"https:\/\/www.langbbqsmokers.com\/blog\/homemade-smoked-pastrami\/","title":{"rendered":"Homemade Smoked Pastrami"},"content":{"rendered":"<h2>Recipe(s) by Chef Paul Kirk<\/h2>\n<p>It is traditional to have corned beef and cabbage on <strong>St. Patrick\u2019s Day<\/strong>, and so do I but I usually go one step farther. I like to have Reuben sandwich, made with home-made pastrami. (<em>This page has both the smoked pastrami recipe and the Reuben sandwich recipe.<\/em>)<\/p>\n<p>Don\u2019t freak-out it\u2019s no harder than cooking a brisket.<\/p>\n<p>When I was involved with RUB BBQ in New York City we had a reporter from the New York times, in to try our pastrami. We had just pulled 5 pastrami out of the smoker about an hour before she arrives, sliced her some. She took one bite, put it down and called her office and said \u201cyou need to get a photographer over here and take a picture of this pastrami it\u2019s better than Katz\u2019s.\u201d That my friends; is high praise, since Katz\u2019s considered the best Pastrami there is!<\/p>\n<h2>Smoked Pastrami on a Lang BBQ Smokers<\/h2>\n<h2>Methods of Cooking this Recipe<\/h2>\n<div id=\"attachment_299\" style=\"width: 180px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-299\" class=\"wp-image-299\" src=\"https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2014\/12\/icons-hot-and-fast_large-300x215.png\" alt=\"Fast &amp; Hot smoker cooker recipes\" width=\"170\" height=\"122\" srcset=\"https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2014\/12\/icons-hot-and-fast_large-300x215.png 300w, https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2014\/12\/icons-hot-and-fast_large.png 707w\" sizes=\"auto, (max-width: 170px) 100vw, 170px\" \/><p id=\"caption-attachment-299\" class=\"wp-caption-text\">fast and hot<\/p><\/div>\n<p>&nbsp;<\/p>\n<h2>Recommended Smoker Cooker Fuel<\/h2>\n<p>Any locally grown hard wood<\/p>\n<h2>RECIPE<\/h2>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"5\"> \t<link itemprop=\"image\" href=\"https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280-768x512.jpg\" \/>\n<div class=\"item ERName\">Homemade Smoked Pastrami<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Chef Paul Kirk<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT24H\">24 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT8H\">8 hours<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT32H\">32 hours<\/time><\/div>\n<div class=\"ERSummary summary\">Great St. Patrick&#8217;s Day recipe.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 corned beef brisket, 8-10 pound, trimmed<\/li>\n<li class=\"ingredient\">PASTRAMI RUB:<\/li>\n<li class=\"ingredient\">1\/3 cup coarse ground coriander seeds<\/li>\n<li class=\"ingredient\">1\/4 cup coarse or restaurant grind black pepper<\/li>\n<li class=\"ingredient\">2 tablespoons light brown sugar<\/li>\n<li class=\"ingredient\">1 tablespoon granulated garlic<\/li>\n<li class=\"ingredient\">MUSTARD SLATHER:<\/li>\n<li class=\"ingredient\">1 cup yellow ballpark mustard<\/li>\n<li class=\"ingredient\">2 tablespoons cider vinegar<\/li>\n<li class=\"ingredient\">1 tablespoon fresh squeezed lemon juice<\/li>\n<li class=\"ingredient\">1 teaspoon sea salt<\/li>\n<li class=\"ingredient\">1 teaspoon fresh grind black pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">OPTIONAL: Soak the corned beef in a pot of water in the refrigerator overnight, make sure the beef is submerged completely. This pulls some of the salt cure out of the brisket.<\/li>\n<li class=\"instruction\">Set-up your Lang cooker to 250\u00ba degrees F.<\/li>\n<li class=\"instruction\">Drain the corned beef and pat dry with paper towels, let come to room temperature.<\/li>\n<li class=\"instruction\">Combine the rub and mustard slather ingredients and set aside.<\/li>\n<li class=\"instruction\">Lay the corned beef fat side down and lightly paint the meat side and the sides with the slather using a pastry brush, sprinkle on the rub. Turn the meat over and repeat the process.<\/li>\n<li class=\"instruction\">Place it on your Lang and cook until the internal temperature is 195\u00ba to 205\u00ba degrees F. Approximately 8-10 hours.<\/li>\n<li class=\"instruction\">Remove the pastrami, tent with foil and let it rest for at least 30 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<h2><\/h2>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-517\" src=\"https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280-300x200.jpg\" alt=\"Corned Beef Pastrami Reuben\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280-300x200.jpg 300w, https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280-768x512.jpg 768w, https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280-1024x682.jpg 1024w, https:\/\/www.langbbqsmokers.com\/blog\/wp-content\/uploads\/2016\/03\/corned-beef-486388_1280.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Reuben Sandwich<\/h2>\n<ul>\n<li>3 to 4 tablespoons Thousand Island Dressing<\/li>\n<li>2-slices rye bread<\/li>\n<li>1 1\/2 ounces sliced Gruyere or Swiss cheese<\/li>\n<li>1 cup sauerkraut, drained and squeezed of excess moisture<\/li>\n<li>5 to 6 ounces thinly slices pastrami<\/li>\n<li>1 tablespoon unsalted butter, softened<\/li>\n<\/ul>\n<p>Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order.<br \/>\nSpread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich.<\/p>\n<p>Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.<br \/>\nMakes 1 sandwich<\/p>\n<p>You can also serve your pastrami with grilled or boiled cabbage, and some good grainy mustard.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe(s) by Chef Paul Kirk It is traditional to have corned beef and cabbage on St. Patrick\u2019s Day, and so do I but I usually go one step farther. I <a class=\"more-link\" href=\"https:\/\/www.langbbqsmokers.com\/blog\/homemade-smoked-pastrami\/\">Continue Reading \u2192<\/a><\/p>\n","protected":false},"author":1,"featured_media":517,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8],"tags":[60,61,62],"class_list":["post-512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","tag-corned-beef","tag-reuben-sandwich","tag-smoked-pastrami-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Smoked Pastrami - Lang BBQ Smokers Recipe Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.langbbqsmokers.com\/blog\/homemade-smoked-pastrami\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Smoked Pastrami - Lang BBQ Smokers Recipe Blog\" \/>\n<meta property=\"og:description\" content=\"Recipe(s) by Chef Paul Kirk It is traditional to have corned beef and cabbage on St. Patrick\u2019s Day, and so do I but I usually go one step farther. 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