Back to 4 servings 1 corned beef brisket, 3 - 4 lb., mine was 3.33 lbs., uncooked , *trim fat side down to only 1/8" thick of fat 4 Tbl. coarse ground black pepper 2 Tbl. ground coriander powder 1 Tbl. brown sugar 1 Tbl. paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp ground mustard powder
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1 Step 1: Two days before smoking, place the trimmed corned beef into a large stock pot of cold water and refrigerate overnight to draw out excess salt.2 Step 2: The next day, in a small to medium bowl, combine all the spices well. Remove the corned beef from the water and place meat side-up on a baking sheet. Coat the meaty side and sides with a thick layer of about half of the spice mixture. Place onto a sprayed smoker rack that has been set on another clean baking sheet, with the brisket meaty side-down. Coat the top and any missed spots with the rest of the rub, patting it on thickly. Refrigerate uncovered overnight.3 Step 3: On the day of smoking, fill the smoker bin with wood chips (we used half mesquite and half apple), add water to the water pan per your smoker's directions, and preheat to 225°F. Let the prepared corned beef sit at room temperature while the smoker heats (ours takes about 30-40 minutes). If your smoker has a meat thermometer, insert the probe into the thickest part of the meat on the end nearest to where you'll plug it in.4 Step 4: When the smoker is heated, quickly place the prepared corned beef (already on the smoker rack, fat side-up) into the smoker, plug in the thermometer, close the door, program the smoker, and smoke until the internal temperature reaches 190°F.5 Step 5: When the internal temperature is reached, remove the brisket from the smoker, place it on a sheet of foil, wrap it without disturbing the seasoning on the sides and top, and cool completely in the fridge overnight.6 Step 6: When ready to serve, place the pastrami on a steamer rack or metal wire rack above simmering water in a large pan on the stovetop, making sure the meat doesn't touch the water. Cover with a lid or foil and steam for 1 1/2 to 2 hours (depending on brisket size) over low heat, slowly, until the internal temperature reaches 200-203°F. Add water if needed during steaming; do not let all the water evaporate.7 Step 7: Slice against the grain into thin slices, about 1/8" thick. Serve piled high on rye bread with good spicy brown mustard and a little cream cheese or swiss (or other cheese of choice), if preferred.8 Step 8: Serve with lots of napkins and ice cold beers.getsaucepan.com/r/916b0602-0ac9-42ad-8223-18d4af19ea6d · Original: https://wildflourskitchen.com/2016/06/14/homemade-pastrami-just-like-katzs-new-york-deli/
