What distinguishes pastrami from corned beef? It’s all about smoke. Both deli favorites begin with brining brisket with spices and curing salt, but while corned beef is then simmered or roasted, pastrami is soaked, given a spice rub, and smoked. Corned beef is good, Chowhound FoodFire says, but “the smoke adds a ton of flavor” to pastrami. Hounds have tips to share on efficient brining, using the right curing salts, and which woods in the smoker help deliver perfect pastrami.

Photo by Chowhound member FoodFire

See more articles