This easy smoked pastrami recipe will get you meat that is way better than what you can buy at any deli counter. Slice it thin and throw it on some rye bread with spicy mustard, and you have a classic sandwich!
For this pastrami recipe you will be using flat cut corned beef brisked…
Soak the meat in iced water for 2 days, and replace the water 1-2 times per day.
For the rub you will need
- 2T Brown Sugar
- 2T Cracked pepper
- 2T Coarse cracked pepper
- 2T Crushed coriander seeds
- 2T Brown Sugar
- 1T Paprika
- 1t Garlic powder
- 1t Onion powder
- 1t Mustard powder
After soaking the meat for two days, coat it with the rub, wrap it in cellophane and let it sit in the fridge overnight (or longer)
Time to fire up the smoker! Try adding some Apple chunks and hickory chips to the fire. Get the meat out of the fridge, and hit it up with more rub before putting it in the smoker (fat cap up). We are looking for a temperature of 250F. Cook the meat for about 6 hours.
When the meat has been in the smoker for about 5 hours, wrap it in butchers paper (or foil), and put it back in for approximately one more hour. After the meat is done cooking you’ve got pastrami. Let it rest for about an hour and when it cools down, place it in the fridge. Steam it to warm it up again to 200F internal temperature.
