PastramiUser Submitted Recipe
It's very versatile and can be served in numerous ways, hot or cold, in sandwiches or salads, added to other dishes, or of course, served as the main attraction.
The spice rub can be altered according to personal taste. Pepper and coriander are traditional spices for pastrami, but I've included others that I like."
A corned beef slab that is consistent in thickness and square or rectangular in shape.
1/4 cup 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
Grind all the spices for the rub together.
Remove any excess fat.
Soak the corned beef for 2 hours per pound in water to cover.
Dry the beef and thoroughly coat with a thick layer of the rub on all sides.
Heat the smoker to 200 degrees while soaking wood chunks for 30 minutes in water. Mild wood works best - fruit woods (apple, cherry, pear), pecan, maple.
Smoke the beef for an hour per pound using heavy smoke at the beginning and tapering off gradually throughout the process.
The pastrami is finished when it reaches approximately 165 degrees.
It can be served either warm or cool, but either way it should be sliced thinly. A very sharp knife or meat slicer will be required if serving warm. To serve cool, refrigerate for several hours, then slice. To rewarm cooled pastrami, steam it as this adds moisture and results in a nice texture. If the pastrami isn't used within a week, leftovers can be frozen.
Servings1/2 pound per person when served as an entree
no nutrition information available
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