Our “Tasty Tuesday” is getting ready to celebrate a touch of the Irish this week with MAK Smoked Pastrami. This recipe is the “cheater” version where the brisket has already been brined (corned), which will shorten the preparation process.
MAK Smoked Pastrami Sandwiches
Serves 4-6
Note: This recipe is a 2 day process!
Ingredients:
1-4lb. package corned beef
1/2 cup coarsely ground black pepper
1-2 TBSP. coriander powder
1 tsp. mustard powder
1 tsp. brown sugar
Rye bread
Deli style or brown mustard
Optional: sauerkraut and swiss cheese
Preparation:
Remove the corned beef from the package and lightly rinse under running cold water. You want to remove as much salt from the meat as possible. Place into a pot larger than the piece of meat and cover with cold water. Refrigerate, changing the water at least twice in 24 hours.
On the second day, remove the corned beef and rinse again under running water. Lightly towel pat dry, leaving the corned beef somewhat wet.
In a bowl, combine the dry seasonings and mix thoroughly. Apply the rub evenly to the corned beef, pressing the rub into the meat.
Smoking/Cooking:
Start your MAK and set temperature to 225F. Allow grill to come to temperature. Place corned beef in grill and smoke the beef for six to seven hours until the internal temperature reaches 200F. Remove from the grill and slice across the width of the corned beef (not against the grain). Figure on using 1/2-3/4 lb. of meat per sandwich.
Take 2 slices of rye bread. Add a light coat of mustard to each slice. Add meat, swiss cheese and sauerkraut. Serve with a nice sized dill or Kosher pickle. Happy St. Patrick’s Day!
