This was my first attempt at making pastrami. I ordered an 8lb corned brisket from my butcher and picked it up a week later. Found a pot big enough to hold the brisket and filled with water. Change the water after 2 hours and fill again, change the water every hour at least 4 more times. This removes the salty taste from the meat during the brining process.

Step 1:

Next, make up the spices, I used:

¼ cup crushed black peppercorns

3 T of coliander seeds

3 T of mustard seeds

3 T brown sugar

2 T paprika

1 T garlic powder

Mix well and rub on brisket. Make sure you push hard enough to have the rub adhere. After both side are done, cover, I used suran wrap, and refrigerate for 2 to 3 days to give the meat time to absorb all those flavours.

Step 2:

This is the brisket after 10 hours in the smoker at 225 degrees. I applied cherry wood for about 5 hours , but I think next time I will cut down on the smoke to about 2 hours, maybe less. I found I could taste the smoke too much. At this point cover the brisket and let it cool for about 2 hours and place in fridge ‘till your ready to serve it. If you know how much you will eat you can cut the brisket in smaller pieces and freeze them.

Step 3:

I couldn't resist cutting a slice to check the beautiful pink colour. Do not try it yet, there is one more step to go. If you try a piece now, it might be a little tough.

Step 4:

This is the final step to preparing the pastrami before slicing and serving . It has to be steamed to tenderize the meat and bring out that wonderful pastrami flavor. An hour should be long enough. My wife was gracious enough to let me use her steamer.

Step 5:

I have to apologize for omitting the step of me slicing the meat on the slicer. It was about this time our friends showed up and I got distracted. Cut with a knife or use a slicer, thick or thin, we prefer thin, with a little mustard on rye bread or an onion bun.