Corned beef brisket question

Corned beef is brisket that is cured and cooked (not smoked).

Pastrami is brisket that is cured and smoked (and has a peppercorn rub).

Yes, smoke the corned beef like a brisket and you will have pastrami.

Currently smoking one now. Soak it in water for a couple hours or else it will be salty. The traditional way of cooking it (in liquid) coaxes out the salt. The smoker will not.

Thanks everyone!

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cooking it on my smoker

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Corned beef brisket is heavily salted/brined for weeks. Plain brisket is best for smoking.

Below is a good method for corned beef brisket. Plus extra if you want to make Reuben sandwiches.


CORNED BEEF BRISKET (easy, easy)

5-6 pounds pre-brined brisket flat

Gravy Master browning and caramelizing seasoning (or Kitchen Bouquet)

Canola oil

Pickling spice (use the pack from the pre-brined brisket + more if you like - McCormick pickling spice in a jar)

Celery (3-4 stalks), carrots (6-7 medium), onion (1 large), lots of garlic, water (a cup or two)
Preheat oven to 275 degrees. Remove brisket and pickling spice packet from bag, rinse thoroughly and dry off. Heat oil in skillet, coat the brisket with Gravy Master, sear brisket on both sides for 5-10 minutes each side.

Cut up celery, carrots, onion, and peel the garlic. Add to a roasting pan with a cup or two of water. Set wire rack on top of vegetables, arrange brisket on wire rack. Sprinkle pickling spice on top of brisket. Cover roasting pan with heavy aluminum foil and seal tightly.

Roast in the oven for 5-6 hours, do not open the foil during cooking. Remove from oven, do not open foil, let brisket rest covered for 30 minutes.

RUSSIAN DRESSING (for Reuben sandwich)
3/4 cup mayonnaise
1/3 cup chili sauce
2 tbsp sour cream
2 tsp chopped parsley
1 tbsp+ minced onion
1 tbsp+ minced dill pickle
1/2 tsp lemon juice
1/2 tsp horseradish
1/4 tsp Worcestershire sauce

REUBEN SANDWICH
Rye bread
Corned beef, sliced thinly
Russian dressing
Sauerkraut
Swiss cheese
Butter for grilling the sandwich (like grilled cheese sandwich)

Corned beef in a deli is cooked. It’s usually made from rounds and not brisket. It’s injected with cure and cooked in a bag. Then removed from the bag and packaged for delis to slice. I’ve seen thousands processed.

But they also sell raw corned beef brisket in a bag with brine. It’s designed for you to take home and cook in a pot like a roast. Groceries put them on sale for St Patricks Day.

Yes, that’s what the OP has. But you can also buy deli corned beef for sandwiches. Just like ham or roast beef. That’s what the other poster is confusing it with.

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Pastrami is brisket that is cured and smoked (and has a peppercorn rub).

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+ toasted coriander

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Yes, smoke the corned beef like a brisket and you will have pastrami.



No, do not smoke it like a brisket. Cold smoke it like you would cold smoke salmon or cheese.

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As I understand it, traditional deli style pastrami is typically cold smoked THEN steamed. You will have to do something with it after cold smoking, if you go that route. I don’t know how you’d do a good home steamed setup, though.