How to make Smoked Corned Beef Pastrami.
Here’s how to make real smoked
pastrami. You can customize this recipe by adding different spices and seasonings.
· Corned beef (not trimmed)
· Garlic pepper
· Cracked pepper corns or coarse ground pepper
· 2 SmokePistol™ hickory smoke wood cartridge
|PREPARATION and HOW TO
Note: This recipe calls for cold smoking beef so start with
corned beef directly from the refrigerator and cold smoke when
cool outside or place ice in the water pan.
Fill the water pan in your food or meat smoker to deflect the heat
and to add moisture so the corned beef does not dry out. Take the
corned beef brisket and coat both sides heavily with garlic
pepper. Then coat both sides again heavily with cracked or
coarse ground pepper (freshly cracked is best) Please corned
beef inside smoker, fat side up, without heat and start the SmokePistol™
hickory wood cartridge smoking. Cold smoke corned beef for 5
hours. Then apply heat to smoker and hot smoke at 225 F for
another 5 hours. After hot smoking for 5 hours, place corned
beef in a shallow pan and lay a piece of aluminum foil on top to
retain moisture but do not seal. Allow corned beef to cook
in smoker for an additional 5 hours. No additional smoke is
necessary however use all the smoke from both SmokePistol™ hickory
wood cartridges during the cold and hot smoking periods. Remove
pastrami from smoker and allow it to rest for about 15 minutes
before serving. Pastrami makes great lunch meat and will
last quite a while.
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