Here's the recipe that I used:
Ingredients
4 pounds or more of good packaged corned beef
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 tablespoon mustard powder
2 tablespoons brown sugar
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons onion powder
The first day: lightly pat oil on the corn beef. Then hand pat the rub you have made on the corn beef. Wrap in tin foil or place in aluminum baking pan and cover with tin foil. The latter is easier.
The second date you can either leave it with rub or you can smoke it.
Smoke the meat at 225 degrees until it reaches an internal temperature of 205 degrees. Remember that this is a brisket that is corned. So that you must follow the same process as cooking a brisket. I reached a stall at 147 degrees. At that time I placed the brisket into an aluminum foil baking pan, added liquid and covered the pan with foil. Then I finished the brisket at 205 degrees. This process took 10 hours.
Once the brisket cools to room temperature, place the wrapped brisket in the refrigerator for at least 24 hours. 48 hours is even better.
So now 3 or 4 days later. Take the Pastrami from the refrigerator and slice the the meat very thin with a sharp meat slicing knife. Place the meat in an dish, place the dish in a roasting pan raised by grate. Place plain water into the roasting pan; cover with foil and place this on top of your stove the largest burner preferable. Bring to a boil and simmer at a low speed creating steam for one hour.
Serve with potato salad, kosher pickles and rye bread and tasty mustard. Or serve on rye bread with a thousand island dressing sauce on the bread; cover the meat with sauerkraut; cover the kraut with thick slices of swiss cheese and grill till the cheese melts. Then serve.
You will enjoy this.
Ed
