Here is the recipe that Hoss uses at work for fresh homemade pastrami. This can be cooked on any type of smoker that you have available. Please see the Photo album for pictures that were taken during various Pastrami Cooks.
Ingredients:
| • 10 | lb Fresh Corned Beef Brisket |
| • 2 | Cup Coarsely ground Black Peppercorns |
| • 1 | Cup Freshly Ground Coriander Seeds |
| • 1 | Cup Garlic Powder |
| • 1 | Cup Onion Powder |
Preparation Directions:
• Soak the fresh corned beef brisket in water overnight. Changing the water at least 3 times throughout the soak.
• Mix all the dry ingredients into a rub.
• Remove the brisket from the water and dry off any moisture.
• Coat with the peppercorn rub
Cooking Directions:
• Smoke at 220f till an internal temperature of 200 degrees is reached. Let the pastrami rest at least 20 minutes before slicing. You can also let it cool overnight slice the pastrami cold then reheat to serve.
Comments