Pastrami from Corned Beef

Corned Beef is made from the brisket flat, it's lean with some fat but not a lot.  

Pastrami is mostly made from the brisket point, fattier. However pastrami is also often made from other meats such as beef veal or mutton. Originally it was called Pastirma and was made with Turkey. The use of corned beef brisket to make the Pastrami seems in line with the traditional uses. 

Origins: Corned Beef originated from Ireland. Pastrami is thought to have come from Romania. 

Seasoning

Corned beef is not seasoned with any spices prior to cooking (other than those in the brine). Unlike corned beef, once it’s cured, pastrami is coated with a spice mixture that typically includes black pepper, garlic, coriander, mustard seeds, fennel seeds and other seasonings.

A primary difference is that Corned beef is cured then slow cooked or boiled, Pastrami is also cured but then slowly smoked, thinly sliced and then steamed in its own juices before serving.

Ingredients:

• 2 tablespoons whole black peppercorns

• 1 tablespoons fresh coarsely ground black pepper

• 1 tablespoon whole coriander seeds

• 1 tablespoon coriander powder

• 1 tablespoon brown sugar

• 1 tablespoon smoked paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1/2 teaspoon whole yellow (white) mustard seeds

• 1/2 teaspoon mustard powder

For the meat

• 1/4 cup yellow mustard

• 2 - 3-4 lb corned beef briskets (already cured and packed)

Preparation:

Make the dry rub (similar to Katz Deli NY).
Begin by crushing the seeds. If you wish, you can use only powdered coriander, ground black pepper, and ground mustard, but I like using some whole seeds. If you are using whole seeds you can place them in a pestil and use the mortar to crush. If not pour them into a zipper bag and smash them with the bottom of a sauce pan so they are "cracked" but not completely powdered.  Blend together all the spices. Store the rub in a jar or other airtight container. Makes about 1/2 cup.

Remove the corned beef from its package, drain and rinse well. Then soak it overnight covered in fresh water.  Next day, discard water and dry off beef with paper towels. Rub with mustard and then coat generously with pastrami rub. Let sit open in the refrigerator overnight.  

Place cold meat in preheated smoker at 275°F. Smoke beef about 6 hours or until the internal temperature reaches 165°F. Then wrap in foil or butcher paper and back on smoker until IT has reached 190°F. Remove wrapped beef from smoker and allow to cool off and rest overnight in fridge. Put a pan under it. 

Unwrap pastrami and trim fat cap off. Slice thinly while cold. Reserving any broth for later. Let sliced meat simmer in broth then pile high and grill sandwich made with marbled rye bread.