Cheater Homemade Pastrami

1. 1

   Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.

2. 2

   Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.

3. 3

   Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper.

4. 4

   Place it in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.

5. 5

   Note: Some folks recommend soaking the corned beef in water for about 24 hours (prior to marinating it in the mustard mixture), changing the water a few times.

6. 6

   I decided to skip that step this time, so I dont know how that might have affected the final product.

7. 7

   Remove the corned beef from the refrigerator about an hour before youre ready to start cooking.

8. 8

   Start your smoker and prepare for indirect cooking at medium heat (300-325 degrees F).

9. 9

   About 15 minutes before youre ready to start smoking add three medium-sized chunks of smoke wood to the fire.

10. 10

    I used 2/3 cherry and 1/3 hickory.

11. 11

    Then put the corned beef into the smoker and put the lid on.

12. 12

    Cook the corned beef over indirect heat until it reaches 175 degrees F in the center of the thickest part (about 2-3 hours).

13. 13

    Move the pastrami to a steamer rack that youve placed in a large non-reactive stock pot with about 3 cups of water.

14. 14

    Bring water to a boil, cover the pot, and steam the pastrami over medium heat until the center of the thickest part reaches 195 degrees F (about 30 minutes).

15. 15

    Move the pastrami to a lipped pan, cover with plastic wrap, and let it cool.

16. 16

    Slice it thin, pile it on some good dark rye smeared with mustard, add a couple slices of Swiss cheese and warm until the cheese just starts to melt.

17. 17

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.