Smoked Beef Pastrami
Taken and modified from:
My Head

Smokey!

Preptime: About 10 minutes
Cook Time: 6-8 hours
Servings: depends

NOTE: Preheat smoker to 275f

Ingredients

• 1 3-5lb packaged corned beef flat
• 1/4c Black Pepper
• 2 TBS Coriander seeds, crushed
• 2 TBS Brown Sugar
• 1 TBS Paprika
• 1 TBS Garlic Powder
• 1 TBS Onion Powder
• Yellow Mustard
• Spice packet (comes with the brisket)

DIRECTIONS:

• Preheat smoker to 275
• Remove Brisket from package, remove spice pack from package. Rinse the Brisket and pat dry with paper towels. Trim fat to 1/4″ if needed.
• Rub Brisket with Yellow mustard. Just get a nice coating on there. This is to bind the spices.
• Crush the Coriander seeds and mix with Black Pepper, Brown Sugar, Paprika, Garlic and Onion powders as well as spice pack.
• Liberally cover the brisket in the rub
• Smoke Brisket until internal temperature of 165f is reached.
• Pull brisket, wrap in foil and place back in the smoker until internal temp of 195f is reached.
• Pull the brisket, unwrap, rest for 30 minutes. Either eat it now after rest, or wrap tightly in plastic wrap and stick it in the fridge overnight for thin slicing the next day

Serving suggestions:

• Reuban Sandwich w/Saur Kraut, thousand island on marbled rye.
• Mayo, Mustard and chicken sandwich.