Smoked Corned Beef (Pastrami-Style) on the Weber KettleIf you’ve never smoked a store-bought corned beef before… you’re about to unlock one of the easiest “wow” BBQ cooks out there.
This turns that salty corned beef into something closer to backyard pastrami—smoky, juicy, and perfect for sandwiches or slicing thin.
Ingredients
Step 1: Desalt the Corned Beef (Don’t Skip This)Remove the corned beef from the packaging and rinse it thoroughly.
Place it in:
👉 This pulls out a lot of that heavy salt.
Skip this step and it’ll be way too salty… like “drink a gallon of water after one bite” salty.
Step 2: Season It UpPat the meat dry.
Coat it evenly with:
👉 BBQ Pete’s Corned Beef Brisket Rub
Don’t be shy here—this is where that pastrami-style flavor starts building.
Step 3: Fire Up the Kettle (Snake Method)Set up your Weber Kettle using the snake method for a long, steady cook.
Step 4: Smoke Low & SlowPlace the corned beef on the grill and let it ride.
Step 5: Wrap & FinishOnce it hits 160°F:
👉 200°F internal temp
👉 Probe tender (slides in like butter)
Step 6: Rest (Important)Remove from the grill and let it rest for at least 1 hour.
If you want those super thin deli-style slices:
👉 Toss it in the fridge overnight
👉 Slice the next day (game changer for clean cuts)
Step 7: Slice & ServeSlice against the grain and dig in.
Perfect for:
BBQ Pete TipMesquite gives this that true pastrami vibe, but if you want something milder, mix in a little oak.
Final ThoughtsThis is one of those cooks that feels fancy… but it’s actually super simple.
Cheap cut + smoke + patience = next-level BBQ.
Have fun with this one—it’s a keeper.
This turns that salty corned beef into something closer to backyard pastrami—smoky, juicy, and perfect for sandwiches or slicing thin.
Ingredients
- 1 pre-corned beef bottom round (store-bought)
- BBQ Pete’s Corned Beef Brisket Rub
- Water (for soaking)
- 1 cup beef broth
- Mesquite wood chunks
Step 1: Desalt the Corned Beef (Don’t Skip This)Remove the corned beef from the packaging and rinse it thoroughly.
Place it in:
- A large Ziploc bag or
- A catering pan / container
👉 This pulls out a lot of that heavy salt.
Skip this step and it’ll be way too salty… like “drink a gallon of water after one bite” salty.
Step 2: Season It UpPat the meat dry.
Coat it evenly with:
👉 BBQ Pete’s Corned Beef Brisket Rub
Don’t be shy here—this is where that pastrami-style flavor starts building.
Step 3: Fire Up the Kettle (Snake Method)Set up your Weber Kettle using the snake method for a long, steady cook.
- Target temp: 225–250°F
- Add mesquite wood chunks for that classic smoky punch
Step 4: Smoke Low & SlowPlace the corned beef on the grill and let it ride.
- Cook until internal temp hits 160°F
- Keep your temps steady in that 225–250 range
Step 5: Wrap & FinishOnce it hits 160°F:
- Wrap tightly in foil
- Add about 1 cup of beef broth inside the wrap
👉 200°F internal temp
👉 Probe tender (slides in like butter)
Step 6: Rest (Important)Remove from the grill and let it rest for at least 1 hour.
If you want those super thin deli-style slices:
👉 Toss it in the fridge overnight
👉 Slice the next day (game changer for clean cuts)
Step 7: Slice & ServeSlice against the grain and dig in.
Perfect for:
- Sandwiches
- Sliders
- Straight-up meat board
BBQ Pete TipMesquite gives this that true pastrami vibe, but if you want something milder, mix in a little oak.
Final ThoughtsThis is one of those cooks that feels fancy… but it’s actually super simple.
Cheap cut + smoke + patience = next-level BBQ.
Have fun with this one—it’s a keeper.