It won't be long until St Patrick's day comes around again AND, shortly after that, corned beef will go on sale!!!!!!
This recipe uses a store-bought corned beef brisket so it isn't "from scratch" like some others. However, it yields a small hunk of pastrami that will stand up to any and all competition and is very easy to do.
3-5 lb Corned Beef Brisket
3 TBSP Coarse-ground black pepper
2 TBSP Garlic powder
1 TBSP Onion powder
2 Tsps Ground Coriander
Wash brisket thoroughly and soak overnight in water (refrigerated). Change water the next day and soak for at least another half day to remove excess saltiness. When finished soaking, dry brisket with paper towels and rub with well-mixed dry ingredients listed above.
Smoke at 225 for six hours (I used Cookinpellets.com 100% hickory). Remove and double-foil, then refrigerate overnight. Next put the foiled brisket in the oven at 250 for six hours (why burn pellets when all you need is heat?). Remove from foil and allow to rest at least 30 minutes (if you've got the will power). Slice very thinly across the grain, of course.
This recipe makes pastrami that is very, very close to NYC Deli pastrami -- give it a try!
Hub
