Homemade Pastrami

Homemade pastrami is one of my favorites.  It takes some time to make, but it's worth every minute.   This pastrami has a nice slight crunch on the outside from the crust and just melts in your mouth.  It goes well naked or on a sandwich.  Pastrami is more than just a brisket.  It's actually a corned beef brisket.  The process of smoking a corned beef is what actually produces pastrami.  I smoke the pastrami at around 225 degrees for 12 hours.  When smoking a corned beef, you are looking for an internal temperature of around 185 degrees.  Brisket is one of those things that you hear horror stories about.  If you don't cook it long enough it will taste like shoe leather.  Don't be intimidated.  It's very easy to cook, it just takes some time.  I would recommend 11-12 hours.  This seems to yield the best results.

Now, to make an authentic pastrami - you have to corn the brisket first.  This recipe will not go over this because I actually cheated and purchased a corned beef brisket.  I know, I'm such a heel.  The process of corning takes about 5-7 days.  Most people don't have that kind of time to spend on a brisket. Honestly, most people may not have 12 hours to make this either.  But it's worth it and if you have the time, I would recommend you try your own corning process.  

To make the pastrami, I used a Bradley Smoker.  This is an electric smoker that automatically inserts wood discs to create the smoke.  I used hickory flavor wood chips for about 2.5 hours of the cook. You can use any flavor of wood you would like.  

Once the pastrami is made, it is perfect for sandwiches.  I will go over the sandwiches in this section also.  

5 lb. Pastrami

 Apply the rub

Pastrami after 12 hours in the smoker

 Making the Sandwich

The Final Plating

Pastrami Rub

5 lb Corned Beef Brisket

4 tablespoons Ground Black Pepper
2 teaspoons Cumin

1 teaspoon Season Salt

2 tablespoons Coriander Powder
1 teaspoon Mustard Powder
1.5 tablespoons Brown Sugar
1 tablespoon Paprika
2 teaspoons Garlic Powder
2 teaspoons Onion Powder

Directions:
Mix all ingredients.  Generously apply to the entire brisket.

The Perfect Pastrami Sandwich

2 Slices Toasted Rye Bread

1 Slice Swiss Cheese

2 Tablespoons Sauerkraut

1-2 Tablespoons Thousand Island Dressing

3-4 Slices of Pastrami

Directions:

• Toast 2 Slices of Bread
• Add one slice of swiss cheese to the bottom piece of bread
• Place 3-4 thick slices of pastrami to the top of the cheese
• Add 2 tablespoons of sauerkraut to the pastrami
• Generously add 1-2 tablespoons to the top of the sandwich
• Top with last piece of toast and serve warm.