Smoked Pastrami from Corned Beef

Name: Backyard Smoker Pastrami Sandwich
Prep time: 15 min
Cook time: 17 h
Total time: 17 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 corned beef flat, 3-4 pounds; 2 tablespoons English mustard; 2 tablespoons coarse ground black pepper; 1 tablespoon cracked coriander seed; 1 tablespoon Revolution Barbecue Blak Seasoning; 8 slices rye bread; 1/4 cup English mustard

March 10, 2026

The first time I tasted a proper pastrami sandwich was growing up in the Bronx. A good deli counter had a smell that reached you before the sandwich ever hit the table. Black pepper hanging in the air, toasted coriander warming on the crust, and that unmistakable cured beef aroma rising from a stack of thin slices on rye bread. That flavor stayed with me long after I started cooking barbecue and learning the rhythms of live fire.

Traditional pastrami takes patience. Brisket is cured for days, rubbed with spices, smoked slowly, and then finished with steam before it ever meets a slicer. It is a craft that deserves respect. At the same time, most backyard cooks are not setting aside a week to build a pastrami from scratch.

Starting with a grocery store corned beef flat changes the timeline without losing the spirit of the dish. Once the excess salt is drawn out, a pepper and coriander crust goes on before the meat meets the smoker. Hickory or pecan smoke builds the backbone of the flavor while the spices bloom in the heat. The bark darkens into something deeply aromatic and the cured beef character stays front and center.

In this version I bring in Revolution Barbecue Blak Seasoning, which deepens the savory character of the crust while reinforcing the peppery backbone that makes pastrami unmistakable. The result is a smoky, spice-forward pastrami that feels right at home on rye bread with mustard.

Backyard Smoker Pastrami Sandwich

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

17 hours

Calories

305

Pastrami sits in a unique place in American food culture. It carries the traditions of old-world curing and the unmistakable personality of the American deli counter. Over the years I have eaten versions everywhere from neighborhood sandwich shops to barbecue joints that put their own spin on the classic. What always defines great pastrami is the balance between spice, smoke, and the deep flavor of cured beef.

This backyard version leans on the strengths of barbecue cooking while respecting the flavor profile that makes pastrami recognizable. Starting with a corned beef flat shortens the timeline while preserving the cured character of the meat. Drawing out some of the excess salt lets the beef come forward and creates a better canvas for the spice crust.

Black pepper builds the backbone of that crust. Cracked coriander adds a bright citrus note that cuts through the richness of the beef. Revolution Barbecue Blak Seasoning brings additional savory depth that rounds out the spice profile while helping build a darker, more flavorful bark during the cook.

In traditional delicatessens, pastrami is first smoked and then finished with steam before slicing. That final step softens the exterior slightly and warms the interior evenly, producing tender slices that fold naturally onto rye bread with a swipe of mustard. This recipe follows that same spirit while keeping the process approachable for the backyard pit.

Cook Mode

Ingredients

For The Pastrami

1 corned beef flat, 3-4 pounds
2 tablespoons English mustard
2 tablespoons coarse ground black pepper
1 tablespoon cracked coriander seed
1 tablespoon Revolution Barbecue Blak Seasoning

For Serving

8 slices rye bread
1/4 cup English mustard

Directions

Desalt The Corned Beef: Place the corned beef flat in a large container and cover completely with ice water. Refrigerate for 12 hours, changing the water twice during the soak to draw out excess salt from the cure.
Dry The Meat: Remove the corned beef from the water and pat it completely dry with paper towels.
Apply The Binder: Coat the entire surface of the meat with English mustard to help the seasoning adhere.
Season The Pastrami: Combine the black pepper, cracked coriander seed, and Revolution Barbecue Blak Seasoning in a small bowl. Apply the seasoning evenly over all sides of the corned beef, pressing gently so the crust adheres.
Prepare The Smoker: Preheat your smoker to 275 degrees Fahrenheit using hickory or pecan wood for a traditional pastrami-style smoke profile.
Smoke The Pastrami: Place the seasoned corned beef directly on the smoker grate and cook until the internal temperature reaches 203 degrees Fahrenheit, about 5 hours depending on thickness.
Rest The Pastrami: Remove the meat from the smoker, wrap tightly in foil, and place in a cooler for 2 hours.
Chill The Pastrami: For best slicing results, place the wrapped pastrami in the refrigerator overnight until fully chilled. This step is optional but it firms the meat and makes it much easier to slice thinly.
Steam The Pastrami: Bring a pot of water to a gentle simmer. Place the pastrami in a strainer or rack above the water and cover with foil to create a simple steaming chamber. Steam for at least 1 hour until heated through and tender. This step is optional, but steaming produces a more authentic deli-style pastrami texture and helps relax the bark after smoking.
Slice And Serve: Remove the pastrami from the steam and place it on a cutting board. Locate the direction of the muscle fibers and slice thinly across the grain of the brisket flat for the most tender texture. Pile the slices high on rye bread and serve with mustard.

Recipe Note

Pastrami carries a lot of history with it. For some people it means a crowded deli counter and a sandwich wrapped in paper. For backyard cooks it becomes something just as rewarding. A chance to take the flavors that made that sandwich famous and recreate them with the steady patience of smoke and time.

The pepper and coriander crust stays true to the character of classic pastrami, while Revolution Barbecue Blak Seasoning deepens the savory backbone of the bark. Hickory or pecan smoke adds the richness that only real wood can provide, and the finishing steam brings the meat back to that tender deli-style texture that slices clean and folds easily onto rye bread.

Whether you are stacking sandwiches for a weekend lunch or slicing it thin for family at the table, this method shows how approachable pastrami can be when you start with a corned beef flat and let the smoker do its work.

Explore our seasonings and more backyard recipes at Revolution Barbecue:

https://revolutionbbq.com/collections/all

When flavor matters, make it Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (170 grams)
Calories 305, Fat 18 grams, Polyunsaturated Fat 2 milligrams, Monounsaturated Fat 7 milligrams, Carbs 12 grams, Protein 25 grams, Potassium 420 milligrams, Fiber 2 grams, Sodium 980 milligrams, Sugar 2 grams, Iron 3 milligrams

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