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How To Smoke Pastrami Using A Corned Beef Packer - Dad With A Pa
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Brief Description
Pastrami
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Main Ingredient
Pastrami
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Category: Beef
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://dadwithapan.com/smoke-pastrami-using-corned-beef-packer/
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Tags:
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Notes:
You can skip the refrigeration after smoking and put straight into the steamer, if you want to serve same day.
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Posted By: jmhoppe
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Posted On: Jan 14, 2021
Number of Servings:
Ingredients:
- 4 pounds - corned beef packer look for the lean or flat
- 3 tablespoons - mustard this to allow the rub to bind
- 4 tablespoons - coarse ground black peppeer
- 2 tablespoons - ground coriander
- 2 tablespoons - paprika
- 2 teaspoons - granulated onion
- 2 teaspoons - granulated garlic
- 1 teaspoons - ground mustard
Directions:
INSTRUCTIONS
Soak your corned beef in water and let it sit in the fridge overnight. Once done, pat dry with a paper towel, then apply a thin coat of mustard on both sides of your corned beef
In a spice shaker, add pepper, coriander, paprika, granulated onion, granulated garlic and ground mustard, shake until evenly blended, then apply a liberal coat to your corned beef, now converted to pastrami.
Smoke at 225 for about 6 hours, or until the internal temperature is 160. Wrap loosely in aluminum foil, and let rest in the refrigerator overnight. When ready to serve, steam for 2 hours. Let it rest for about 20-30 minutes, then slice thin and serve. Enjoy!
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