Corned Beef = Pastrami

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This was my first attempt at making a Pastrami

Pastrami

1 4 to 5 lb. Corned Beef

Rub Mix
4 Tbs Coarse Black Pepper

2 Tbs Ground Corriander

1 Tbs Paprika
Mix these 3 together (you can add garlic ,onion , brown sugar). I like the plain 3

Yelow Mustard for coating the meat

Smoker
Wood I used Alder Pellets

Prepare your Corn Beef by soaking it over night in a large pot of cold water.
Use SS or Glass to keep from having a reaction from the salt in the meat.

Drain and rince, paper towel dry it, trim off almost all the fat.

Place meat on rack apply a coat of the mustard, both sides then cover the meat with the dry rub.

place meat in fridge for a hour or 2

Prepare your smoker 225* F use a good meat Thermometer heavy smoke for the first hour.
Meat should be cooked about an hour per pound. When it reaches 160* to 165* it is done.
remove from smoker wrap in foil refrigerate 12 hrs enjoy

I used a 3lb. peace of meat for my first try. cooked 2 3/4 hrs. UMM UMM Good