Pastrami by franciepad

[BakerAunt]

Pastrami
Submitted by franciepad on May 24, 2009 at 7:30 pm

First time I did this, I only made one because I didn't know it was going to be so yummy. After that, I make 2 or 3 at a time. I don't like a real heavy smoke flavor, so I only used 2 chunks of apple wood in my smoker:

2 each Corned beef brisket, the kind from the supermarket in the package with the spices (throw away the spice pack)
garlic powder, to taste
ground coriander, or grind seeds in coffee grinder
fresh ground black pepper, to taste

I soaked the corn beef in cold water for 24 hrs. to get the salt out changing the water 4 times.

My rub is garlic powder, coriander seeds and black pepper. If you use coriander as seeds, grind it down in a coffee/spice grinder. I applied the garlic first, coriander next and black pepper (I like coarsely ground black pepper and LOTS of it). Use the rub to your tastes. Smoked it with apple wood chunks for 12 hours or so.

Temperature needs to be around 190 degrees. After corned beefs reach temperature, wrap tightly in aluminum foil and let rest for at least one hour. Slice the pastrami as thin as possible. Serve on your choice of rye breads. I love it with the pastrami heated, Russian dressing and sometimes coleslaw right on the sandwich!

Enjoy. The meat freezes well too. I steamed it in the microwave. Enjoy!!

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