I’m making an attempt at purging my freezer in the basement so that we can get it cleaned out and thawed. On my way to doing that, I came across some corned beef that I wanted to use up. My initial thoughts are always to make corned beef hash, as I really do like corned beef hash, but then I decided to make an easy pastrami. I love a good pastrami sandwich, so I figured why not take my spin on an easy pastrami recipe. To say the least, it was dynamite!
Now you can go a bunch of different direction with this and make your own spice blends, and brine it if you want to, but the brisket was already brined, so I went with just a lot of cracked black pepper. Again, super simple, and extremely delicious.
Let’s get started.
- 3-4 pound corned beef brisket
- Black pepper, enough to generously coat the corned beef
Start by rinsing the corned beef with cold water. Pat dry.
Cover the corned beef with black pepper. I used some great pepper I purchased from the Milwaukee Spice House.Â Once the corned beef is rubbed, cover and place in the refrigerator for 3 days.
Next is the smoke. Prepare your smoker, and get it going to about 225 degrees. You can probably go with your favorite wood, and in this case I used apple wood chunks. Smoke the brisket, fat side up, for about 4 hours, then continue cooking for about another 4 hours. You want the internal temperature to be about 180 degrees.
Remove it from the smoker, and place it into a large pot to let rest, and cool. Once cooled place it in the refrigerator overnight. The following day, place the corned beef onto a steamer rack, adding water to the bottom of the pan, and cover. I used my Chinese steamer for this. If you do not have one, just add it to a wire rack on a large baking sheet and cover with aluminum foil, and steam for about 2 more hours, adding additional water when needed. Just make sure the water does not come in contact with the corned beef.
Remove, and slice.
I cannot tell you how awesome this was, and trust me, it did not last long. My boys loved it, and I was already in heaven. I served it onto a sandwich, slathering a bit of Dijon mustard on it. Â I wish I would have made about twice as much!
It is a process, but it is well worth the time and effort. Hope you enjoy!