Traeger Smoked Corned Beef (Homemade Pastrami)

Store-bought corned beef transformed into legit homemade pastrami on the Traeger. Peppery bark, smoky, melt-in-your-mouth tender. The soak is the step people skip and regret — do it. Everything else is patience and a good thermometer.

Prep: 15 minutes | Cook: 6-8 hours, dependent on size and tenderness | Total: 12-24 hours soaking, 6-8 hours smoking, plus preparation and at least 30 minutes rest | Yield: 6-8 servings

Preparation: Desalinate and Season

Corned beef is brined in salt — if you skip this step it'll be a salt lick.

1. Unwrap the corned beef over a container, discard the brine and spice packet, and place the meat directly in the soaking pot without splashing.
2. Submerge in a large pot of cold water in the fridge for 12–24 hours, changing the water every 4–6 hours (2–3 water changes minimum).
3. Pat dry thoroughly with paper towels.

Ingredients

Corned Beef and Smoking

• Store-bought corned beef brisket, raw and cured (weight not specified in the original; timing varies)
• Cold water to submerge for soaking
• Apple cider vinegar for spritzing, as needed
• Beef broth, a splash for wrapping

Rub

• 2 tbsp coarse black pepper (crack it fresh — this is the star)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp ground coriander
• 1 tsp mustard powder
• ½ tsp brown sugar (optional, helps bark)

Roasted Garlic Smashed Potatoes

• 2 lbs baby gold potatoes
• Water for boiling
• Olive oil, salt, pepper and garlic powder, to taste
• Fresh parsley and Parmesan, to finish

Tangy Vinegar Coleslaw

• 1 bag coleslaw mix (or shredded cabbage and carrots)
• ¼ cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp sugar
• Salt and pepper, to taste

Smoker Corn on the Cob

• Corn on the cob (quantity not specified)
• Butter for brushing
• Salt and chili powder, to taste
• Lime juice and cotija cheese, to finish

Chef's Tip: The pepper and coriander combo is non-negotiable — that's what makes it pastrami and not just smoked beef.

Smoking Guide

Step	Temp	Time	Target
Smoke phase	225°F	5–6 hrs	Internal 165°F
Wrap & braise	275°F	1–2 hrs	Internal 203°F

Instructions

1. After the refrigerated soak, mix all rub ingredients and coat the dried corned beef generously on all sides. Preheat Traeger to 225°F. Use hickory or cherry pellets (cherry gives a sweeter, milder smoke).
2. Place corned beef fat side up directly on the grate.
3. Smoke at 225°F until internal temp hits 165°F (~5–6 hours). Spritz with apple cider vinegar every 90 minutes after the first 2 hours.
4. Wrap in butcher paper (or foil if that's what you've got) with a splash of beef broth.
5. Bump Traeger to 275°F and cook until internal hits 203°F (~1–2 more hours). This is where collagen breaks down and it gets tender.
6. Rest at least 30 minutes before slicing. For a longer hold, keep the meat at 140°F or above in suitable hot-holding equipment and check with a thermometer; a towel-lined cooler alone does not guarantee a safe holding temperature.
7. Slice against the grain, thin as you can.

Side 1 — Roasted Garlic Smashed Potatoes

Time: 35 min

1. Boil the 2 lbs potatoes in water until fork-tender, about 15 minutes; drain.
2. Smash on a sheet pan, drizzle with olive oil and season with salt, pepper and garlic powder.
3. Roast at 425°F for 20 minutes or until the edges are crisp.
4. Finish with fresh parsley and a little Parmesan.

Side 2 — Tangy Vinegar Coleslaw

Time: 10 minutes preparation, plus at least 15 minutes rest

1. Place the coleslaw mix, or shredded cabbage and carrots, in a bowl.
2. Whisk the ¼ cup vinegar, 2 tbsp olive oil, 1 tbsp Dijon, 1 tsp sugar, salt and pepper together.
3. Toss the slaw with the dressing and let rest at least 15 minutes; refrigerate if making ahead.

Side 3 — Grilled Corn on the Cob (on the Traeger)

Time: About 20 minutes or longer, until the kernels are tender

1. Shuck the corn, brush with butter, and season with salt and chili powder.
2. Cook on the Traeger at 275°F while the meat rests, starting checks at 20 minutes and continuing until tender.
3. Finish with a squeeze of lime and cotija cheese.

Leftovers

• Smoked Corned Beef Reubens — Rye bread, Swiss, sauerkraut, Thousand Island. Press it in a skillet. This is the move.
• Hash — Dice it up with potatoes, onions, and peppers. Fry crispy in a skillet, top with a fried egg.
• Smoked Beef Tacos — Slice thin, warm tortillas, pickled onions, a little crema and cilantro.

Chef's Tips

• A $15 instant-read thermometer is your best friend. Don't go by time — go by temp.
• Cherry pellets give the best flavor balance for corned beef. Hickory works but is heavier.
• The wrap at 165°F pushes through the stall fast and keeps it moist.
• Slice as thin as possible against the grain for maximum tenderness.

Dietary Notes

The embedded potato and corn sides use cheese or butter; rye Reuben sandwiches contain gluten and dairy. No brand endorsement is implied by naming the smoker. Check ingredient labels and cross-contact information for allergies.

Cooking Safety

Use an already-cured raw corned beef product, not a home-curing process. Keep soaking meat refrigerated at 40°F or below. The original 165°F wrap and 203°F finishing targets are retained for this cooking method. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.