Home made Pastrami

Pastrami Meat:

Corned Beef Brisket

Pastrami Rub Ingredients:

* 4 tablespoons kosher salt

* 4 tablespoons paprika

* 3 tablespoons coriander seeds

* 3 tablespoons brown sugar

* 2 tablespoons black peppercorns

* 2 tablespoons yellow mustard seeds

* 1 tablespoon white peppercorns

* 8 cloves garlic, minced

Preparation:

Remove the corned beef from the package and rinse well, pat dry and rub with Pastrami rub 30 minutes to 1 hour prior to placing on smoker (for less salty Pastrami you can soak in water bath in refridge over night changing water every 8 hours)

Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. (It may be stored, refrigerated in an airtight container)

Cooking:

225 degrees F and smoke the pastrami for about 1 hour per pound using your favorite wood. (I used a Hickory and Mesquite wood mix)

Your pastrami is done when the internal temperature of the corned beef reaches 165 degrees F. The outside of the meat should be nearly black and the corned beef should have shrunk down by 10% to 20%.

Since corned beef is a cured meat it doesn't have to be cooked to a specific temperature but by the time the meat reaches 165 degrees F the corned beef will have absorbed all the smoke it needs and the flavor will be set.

Three nice pieces of fresh corned beef (70#) from U.W. Provisions - http://www.uwprovision.com/default.aspx

Meat rubbed and on Smoker. Welders Blanket helps keep the temps more even and use less coals

Seven hours in smoker, just about there

Off the smoker resting.

Time to cut and enjoy.

This was 70#'s of Corned Beef Brisket made into Pastrami for Family members X-Mas Presents