PREPARATION and HOW TO MAKE PASTRAMI:
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) Place
corned beef inside smoker, fat side up. Start the
SmokePistol
with the hickory wood cartridge and let it start smoking. Cold smoke
corned beef for 5 hours. Then Start the heat in the 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 it to the pan. 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 if
you use a normal sized piece of corned beef.
