Easy Pastrami
Smoked Pastrami using a corned beef is a great use of those corned beef packers on sale. Perfect for deli style Pastrami sandwiches!
Impatient? You can skip the refrigeration after smoking and put straight into the steamer, if you want to serve same day.
Ingredients
- 4 lbs corned beef packer look for the lean or flat
- 3 tbsp mustard this to allow the rub to bind
- 4 tbsp coarse ground black pepper
- 2 tbsp ground coriander
- 2 tbsp paprika
- 2 tsp granulated onion
- 2 tsp granulated garlic
- 1 tsp ground mustard
Directions
- Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
- In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended. Apply a liberal coat to your corned beef, now converted to pastrami.
- Smoke at 225 for about 6 hours, or until the internal temperature is 160. Wrap loosely in aluminum foil, and let rest in the refrigerator overnight.
- When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!
