Ingredients For the Beef – 4 lbs corned beef For the Rub – 4 tbs fresh coarsely ground black pepper – 2 tbs coriander powder – 1 tspn mustard powder – 1 tbs light brown sugar – 1 tbs smoked paprika – 2 tspn garlic powder – 2 tspn onion powder
Instructions Soak the Corned Beef 1. Two nights before ready to smoke: place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt.
Rub the Corned Beef 1. Combine the black pepper, coriander, mustard, brown sugar, paprika, garlic powder, and onion powder in a bowl. 2. Remove the corned beef from the water and pat dry. 3. Rub the corned beef with a thick layer of rub, wrap tightly with plastic wrap and refrigerate overnight.
Smoke the Meat 1. Prep wood chips by soaking in water at least 2 hours. Prep smoker for 225 degrees F. 2. Add water to pan and let the corned beef sit at room temperature for 30 minutes. 3. Place corned beef, fat side up in smoker and smoke until internal temperature reaches 190 degrees F. 4. Remove from smoker, wrap in aluminum foil and cool completely
Steam the Meat 1. When ready to serve: Slice off just enough of the meat in thin strips against the grain. 2. Place the meat in the center of a sheet of aluminum foil Steam the pastrami by placing the meat on a steamer rack 3. Steam until the slices are tender and heated through
4. If steaming the whole pastrami, wrap in foil as above and cover with lid or aluminium foil and steam for 2 hours, adding water as needed. Serve.