Pastrami

Pastrami is delicious dry rubbed and smoked corned beef.

Ingredients	Directions
4.25 lb corned beef 4 tbsp coarsely ground black pepper 2 tbsp ground coriander 2 tsp ground mustard 1 tbsp brown sugar 2 tsp garlic powder 2 tsp onion powder 1 tsp chili powder	In a small bowl whisk together the dry rub ingredients. Rinse corned beef in water and allow excess to drip off and apply dry rub mixture evenly over all sides. Place on a platter and refrigerate over night or 8 hours. Air cured overnight is best, but feel free to go right to the smoker. Add an inch of water to the water tray, and using cherry wood, smoke the brisket for approximately 6 hours at 225°F. We will want an internal temperature of 180°F for that tender meat. Allow meat to cool and refrigerate overnight, or at least 8 hours covered with a loose fitting piece of aluminum foil (We don’t want the dry rub to come off), if not steaming right away. Otherwise take directly to the steamer. If refrigerated, remove from refrigerator and allow to come to room temperature, then steam for 2 hours. I use a bamboo steamer with the meat resting on a bit of aluminum foil. In a large pot over medium low heat pour enough water in pot that there is an inch gap between steamer rack and water and steam for 2 hours. Check occasionally to make sure water does not evaporate and refill as needed. We want an internal temperature of 204°F. Just before it hits that I turn off the heat because the meat will continue to cook. Feel free to discard whatever fat cap is still there and not rendered down completely. With a sharp knife be sure to slice across the grain into about 1/8“ and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.

Ingredients

Directions

4.25 lb corned beef
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
2 tsp ground mustard
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder

In a small bowl whisk together the dry rub ingredients. Rinse corned beef in water and allow excess to drip off and apply dry rub mixture evenly over all sides. Place on a platter and refrigerate over night or 8 hours. Air cured overnight is best, but feel free to go right to the smoker.
Add an inch of water to the water tray, and using cherry wood, smoke the brisket for approximately 6 hours at 225°F. We will want an internal temperature of 180°F for that tender meat.
Allow meat to cool and refrigerate overnight, or at least 8 hours covered with a loose fitting piece of aluminum foil (We don’t want the dry rub to come off), if not steaming right away. Otherwise take directly to the steamer.
If refrigerated, remove from refrigerator and allow to come to room temperature, then steam for 2 hours. I use a bamboo steamer with the meat resting on a bit of aluminum foil. In a large pot over medium low heat pour enough water in pot that there is an inch gap between steamer rack and water and steam for 2 hours. Check occasionally to make sure water does not evaporate and refill as needed. We want an internal temperature of 204°F. Just before it hits that I turn off the heat because the meat will continue to cook.
Feel free to discard whatever fat cap is still there and not rendered down completely. With a sharp knife be sure to slice across the grain into about 1/8“ and serve! Slicing across the grain will ensure a tender, fall apart piece of pastrami.

Notes

Unless a chili powder is specific, like Ancho Chili Powder, it can be made up of various ingredients. Basic Chili Powder mixes include Ancho, New Mexico, California or any other mild chili pepper, cayenne powder, ground black peppercorns, cumin, coriander and Mexican oregano.

Cover loosely with aluminum foil over night and lay meat on top in steamer. If you don’t have a bamboo steamer a metal one will do fine that you use for steaming vegetables. Another steamer method is propping the plate and beef on top of rolled up prices of aluminum foil to raise it up and pour water in pot up to plate and steam.

Original Recipe



	Barbecue,
	Entree,
	Hearty,
	Meat,
	Technique