To make Pastrami you first need a good piece of corned beef. I look for a corned beef flat in the 4lb range. Many places also sell the point, but Iâve found that it has too much fat for making Pastrami.
The first step is to remove the corned beef flat from the packaging, rinse, and get it soaking in cold water.
This process pulls out the majority of the salt and cure left over from the brining process. Place it in the refrigerator, and let it soak for at least 24hrs. Also, be sure to change the water every 6 hours to keep it fresh.
After 24 hours, remove the flat from the soak and rinse in cold water. Pat it dry with paper towel.
For the seasoning, I used the following:
Pastrami Dry Rub
2 Tablespoons Coarse Ground Black Pepper
1 teaspoon Montreal Steak Seasoning
½ teaspoon Granulated Garlic
½ teaspoon Onion Powder
½ teaspoon Spanish Paprika
½ teaspoon Ground Coriander
Coat the outside of the flat with the dry rub, wrap up tight in Plastic wrap, and place it in the fridge overnight. This gives the flavors in the rub time to penetrate the meat and creates that peppery-Pastrami flavor.
The next morning take the meat out of the fridge and allow it to come to room temperature. While itâs sitting out, fire up a smoker and bring it to 250 degrees.
To give the pastrami a mild, smoked flavor I use a few chunks of hickory and cherry wood. I donât like it over smoked so just a couple chunks of each will do the job.
Smoke the pastrami until it hits 150 degrees internal.
I keep a probe thermometer in it the whole time, but it usually takes about 3 hours. When it reaches 150, place it in an aluminum pan, pour in 1 cup of beef stock, and wrap with aluminum foil. Place it back on the cooker and finish cooking to an internal temp of 175-180 degrees about 2 more hours.
When the pastrami is done, remove it from the smoker and allow it to rest for a few minutes.
Itâs ready to eat right away and goes mighty good with sauteed cabbageâ¦but what I do is put it back in the fridge overnight, and run it through a meat slicer the next day.