Smoked Corned Beef (Pastrami-Style)
By Brendan Fitzgerald · Irish Heritage Cook · Updated 2026-05-08
Corned beef brisket soaked 4 hours to remove excess salt, then smoked at 225°F for 5-6 hours to 195°F. The carnivore pastrami — no peppercorn rub.
Carnivore smoked corned beef is a 4-pound point-cut corned beef brisket — already cured with salt and nitrites — soaked in cold water for 4 hours to remove excess saltiness, then smoked at 225°F for 5 to 6 hours to an internal temperature of 195°F. The result is the carnivore version of pastrami without the traditional peppercorn-and-coriander crust (those are spices). Salt was already in the cure, so no additional seasoning. A 5-ounce sliced serving delivers 28g protein, 22g fat, and 320 calories. Point-cut corned beef costs $4 to $7 per pound (cheapest right after St. Patrick's Day); a 4-pound cut yields 8 to 10 servings at roughly $3 to $4 each. Slice thin against the grain — corned beef grain runs in one clear direction unlike tri-tip. The smoked version keeps 5 days refrigerated and 3 months vacuum-sealed frozen.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 5 oz sliced smoked corned beef (per serving) | 28g | 22g | 320 |
| Wood smoke (no calories) | 0g | 0g | 0 |
| Per serving | 28g | 22g | 320 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Drain the brining liquid from the corned beef package. Discard any spice packet that came with it (those are plant matter).
- 2
Submerge the brisket in a bowl of cold water for 4 hours, changing the water once at the 2-hour mark. This pulls out enough salt to keep the final result eating savory rather than salty.
- 3
Pat completely dry with paper towels. No additional salt or rub — the cure has done that work.
- 4
Heat the smoker to 225°F. Add 3 wood chunks (oak for clean balance, cherry for color and slight sweetness).
- 5
Place the brisket fat-cap up on the grate. Insert a probe thermometer into the thickest part.
- 6
Smoke for 5 to 6 hours until internal temperature reaches 195°F.
- 7
Wrap in butcher paper for the last hour if the bark looks like it's drying out.
- 8
Rest 30 minutes wrapped. Slice thin against the grain — corned beef grain runs in one direction.
Nutrition per Serving
Frequently Asked Questions
Is corned beef carnivore-allowed?
Mostly yes, with caveats. The cure uses salt, water, and sodium nitrite (a preservative also found in cured meats like bacon and salami). No sugar in standard corned beef cures. The spice packet that comes with it (peppercorns, coriander, mustard seed, allspice) is plant matter and is discarded for strict carnivore. Lion-diet purists who exclude all preserved meats avoid corned beef entirely; most carnivore frameworks include it.
Point cut vs flat cut?
Point cut for smoking. The point is the fattier half of a brisket — about 30% intramuscular fat — which keeps the meat moist through a 5-to-6-hour smoke. Flat cut is leaner (15% fat) and dries out faster. If your store only carries flat cut, wrap in butcher paper at 165°F internal instead of letting it bark naked the whole time.
How is this different from pastrami?
Pastrami is corned beef rubbed with cracked black pepper and coriander before smoking, then steamed before slicing. The pepper-coriander crust is the visual and flavor signature. Strict carnivore excludes those spices, so this recipe stops at the smoke stage. The result tastes like the salty, smoky base of a pastrami without the pepper edge — closer to traditional Jewish-deli smoked beef brisket.
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