Smoked & Steamed Homemade Pastrami

• Meat

  • 4 lbs Corned beef

• Produce

  • 2 tbsp Coriander, Powder
  • 2 Teas garlic powder
  • 2 Teas onion powder

• Condiments

  • 1 Teas mustard powder

• Baking & Spices

  • 4 tbsp Black pepper, fresh coarsely ground
  • 1 tbsp Brown sugar, light

• Other

  • 1 tbs smokedpaprika

Found on girlcarnivore.com

Description

Ingredients

• 4 lbs corned beef
• 4 tbs fresh coarsely ground black pepper
• 2 tbs coriander powder
• 1 teas mustard powder
• 1 tbs light brown sugar
• 1 tbs smokedpaprika
• 2 teas garlic powder
• 2 teas onion powder

Directions

• Two nights before ready to smoke: place the corned beef in a large pot of cold water and place in the fridge to draw out excess salt.
• Combine the black pepper, coriander, mustard, brown sugar, paprika, garlic powder, and onion powder in a bowl. Remove the corned beef from the water and pat dry. Rub the corned beef with a thick layer of rub, wrap tightly with plastic wrap and refrigerate over night.
• The day of: prep wood chips by soaking in water at least 2 hours. (I used hickory). Prep smoker for 225 degrees F. Add water to the water pan and let the corned beef sit at room temperature for 30 minutes.
• Place corned beef, fat side up in smoker and smoke until internal temperature reaches 190 degrees F. Remove from smoker, wrap in aluminum foil and cool completely (I placed in the fridge overnight).
• When ready to serve: Steam. Place pastrami on a steamer rack, or metal wire rack above simmering water in a large pan on the stove top, making sure the meat does not touch the water. Cover with lid or aluminium foil and steam for 2 hours, adding water as needed, or until the meat reaches 200 degrees F.
• Slice and serve.