Anybody out there like pastrami as much as me?
Here's a recipe that can be done on a smoker but the kitchen oven works just as well.
Since I'm doing R&D on both Edna and Edgar this weekend I thought I would run this one while I'm working in the shop.
Start with a Corned Beef flat from the store.
Throw away the seasoning packet that it came with and trim all the fat down to 1/8 inch everywhere.
Don't forget the cheater cut...!
Rub down thoroughly with this rub mix:
3 Tbs course black pepper
1 Tbs smoked paprika
1/2 tsp red pepper flakes
2 Tbs course ground coriander (pastrami's signature flavor)
1 tsp garlic powder
Spray down a peice of tin foil with pam and wrap it up tight. Wrap it up with 5 more layers of heavy duty wide tin foil - no need to Pam these.
No that's not a typo - 6 total layers - you're making a pressure vessel for it and you really want it well sealed.
Into the oven for 5 hours at 240 degrees. See picture above - of course this could be on the smoker if you're cooking anyway...
Pull it - DON'T UNWRAP IT - and let it cool in the foil until bedtime (just to be nice to your fridge) then put it in the fridge (or the back porch if it's cold enough) for 24 hours.
Slice and serve if you like all the spice or scrap the bark first if you want to turn it down a little first....
We'll see... - never tried this one before but it makes sense.
I also have a smoker style recipe - brine, smoker/cook, wrap, etc. but that will be another thread for the future...
Stay tuned as this one comes out and maybe we'll have a good alternative recipe for when it's only 3 degrees outside...
, last night while the wifey was cutting it up!, ( I was drinking beer then ), she popped a piece of the crust in her mouth, AAAHHH thats hot!! she said!, it was nearly all cajan rub with a little bit of flesh 
