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Smoked Pastrami

(Mary’s Favorite)

Ingredients

Pastrami Brine Pastrami Rub

1 gallon water 4 tbsp pepper
1 cup brown sugar 2 tbsp coriander powder
1 cup salt 1 tsp mustard powder
4 tbsp pink salt 1 tbsp brown sugar
1 tbsp paprika
5 tbsp pickling spices 1 tsp garlic powder
4 cloves minced garlic 2 tsp onion powder

Lagniappe

Combine all the brine ingredients in a large pot and bring to a boil, remove from heat
and let cool completely

In a separate container, combine all the rub ingredients and set aside

Start with a large brisket 7-10 lbs, trim off the fat cap down to about 1/4 inch and
place in a large container or large freezer bag. Brine the brisket in the brine solution
for 7-10 days in a refrigerated area. Remove the brisket from the brine and soak in
fresh water overnight to draw out the salt in the meat. Pat the meat dry and let it set
for a couple of hours before “heavily” rubbing both sides with the rub mixture.

Let the rubbed beef stand for three to four of days uncovered in a refrigerated area.
Place the meat on a rack fat side up in a smoker for at least 4 hours or till the internal
temperature reaches about 160. Remove the brisket from the smoker, and place in a
throw away aluminum pan with a little apple juice, cover the pan with foil to hold the
steam and return the meat to the smoker (or oven at 350 for 2-3 hours) till the meat
reaches an internal temperature of 200-225

Remove the meat from the smoker, wrap in foil and wrap up in some old towels and
place in a cooler till cool (about 3-4 hours) remove from the cooler and refrigerate
for about 12 hours (up to a week). When ready to serve, slice the meat about 1/8
inch and heat till warm or, place the meat in a steamer of water or apple juice till
warm.

EASY PASTRAMI: Purchase a corned beef already brined, (corned beef is the same
cure as pastrami except it is boiled instead of smoked). Soak the meat for about 1
hour per pound in water to reduce the salt content. Apply the same rub very heavily
and let it marinate for three to four days uncovered in the refrigerator. Smoke corned
beef the same as above.

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