But boy is this good pastrami! Just had some last night. Around here you can't buy decent pastrami only fair pastrami at ridiculous prices. So I went looking the past few years on that internet thing and found 2 recipes I swore I would make for the holidays and here is the first one.
This recipe was done entirely in the kitchen. Only if you are going to run the smoker for 7 hours at 240ish would you bother with it otherwise the oven works fine.
1) Buy a corned beef brisket flat. Rinse in cold water and throw out the seasoning packet that comes with it.
2) make the rub listed below and apply liberally all over the flat.
3) wrap in at least 3 layers of airtight (rolled shut) tin foil and place in the oven at 240F for 7 hours.
4) remove and take outside to cool down fast - CRS you should have it made up your way at only 7F .
5) after a couple hours move it back to the fridge and leave it overnight. This is just so it isn't too hot for the fridge at first.
6) unwrap and put in the oven at 400F for 10 minutes a side to sear the bark in place if you like.
7) slice and serve on black bread with melted smoked provolone and nothing else - WOW! If you love pastrami as much as me you'll like it. In fact I did 2 flats together this time and I'm glad I did.
Pastrami rub:
3 T Course Black Pepper
1 T Smoked Paprika
½ tsp. Red Pepper Flakes
2 T Coriander Seeds, - course ground
1 tsp. Garlic Powder
I used an electric knife to slice it 1/4 inch thick and bag 3 or 4 slices together. I can then make 2 sandwiches for my wife and I out of each bag for a single meal and it thaw's quick and easy in the microwave.
I have one more recipe that does use the smoker so I'll post that later in the holiday season.
Here's a pic of some tanks I tried to buy but they wanted too much for them. I HAD to have a pic in this thread. Otherwise it has NOTHING to do with pastrami …..
I thought the same thing!
