1 ThePolecats 1 month ago I’ve made pastrami from pre-packaged corned beef before but never from scratch until now. Essentially corned beef and pastrami are closely related. Difference is pastrami has a rub on it and is smoked. Corned beef is just boiled. Both are good but I prefer pastrami. Making it from pre-packaged corned beef is easy. You soaked it in water in the refrigerator over night. Change the water a couple times to get rid of excess salt. Put a rub on it and smoke. Done. Turns out great. Although turns out great I thought I’d make it from square one for the challenge of it. Brine it for 8 days, soak in water to remove excess salt, rub it and smoke it. It looks decent but I was disappointed by the results. The meat was not too tender, a little salty even tho I soaked it, and honestly tasted like corned beef not pastrami. Yes corned beef and pastrami taste different. I smoked it in the propane smoker. Too lazy to mess with charcoal today. I’m an ace at making smoked brisket so I would have figured I could have smoked this tender like I do brisket. I’ll steam a section of it like they do at deli’s such as Langer’s in Los Angeles. Delis like Langer’s don’t make their own but buy it from a manufacturer and steam it to about 203 F internal temperature which makes it tender then they cut and serve in a sandwich. I will see if the steam method does any good. It’s a long process doing this so next time I’ll do the corned beef to pastrami method because it turned out great every time and taste great. I’ll go back to my normal smoked brisket because I hit a home run every time.