EZ pastrami

Hub is a fellow pellethead on their forum. I used his recipe for the dry rub and as a guide. This is about the fastest way to get a good deli style pastrami done on a pellet grill. He uses a pre corned brisket flat to shorten the prep time. The dry rub should be enough for a 3 to 5 lb. corned beef, use a good quality corned beef. If you start early you can have pastrami in two days. The long dry rub or wet method on a brisket flat can take 4 to 7 days.

 

Dry Rub

 

3 TBSP Coarse-ground  black pepper
2 TBSP Garlic powder
1 TBSP Onion powder
2 tsp. Ground Coriander

 

My just over 3 lb. corned beef had a nice fat cap on & I didn’t trim any off. A ¼ inch is good.

 

Soak corned beef in water in the fridge at least 12 hours, changing the water half way through.

 

Rinse well and dry. Rub in the dry rub, wrap tightly in plastic wrap and in the fridge at least 8 hours.

 

Smoke on smoke mode, fat cap down, 170 to 180 deg. for three hours. Set smoker to 225 deg. and continue to smoke until an IT, internal temp. , of 150 deg.

 

Double wrap in foil and cook, fat cap up, at 250 deg. until an IT of 165 to 170 deg. Do a tooth pick test, it goes in and comes out easy. I checked mine at 165 deg and went on to 170 deg. My 3.3 lb brisket took 5 ¼ hours total cook time.

 

Cover with towels or as I do place in a preheated 180 deg oven, turning it off and letting rest for 45 min. to one hour. Then remove from the foil and let cool then in the fridge until cold enough to slice. You can also place it in the freezer 15 to 20 minutes for easier slicing. The thinner you can slice it the better; an electric slicer works the best.

 

I like it cold or hot, for sandwiches. I like to brown it some in a skillet, put a slice of Swiss or provolone cheese on and under a broiler to melt the cheese then on some good rye bread with mustard.

Comments