Homemade Pastrami!

1. 1

   Okay the first thing you need to do is bring your corned beef brisket to room temperature.

2. 2

   Next remove the brisket from packaging and rinse with cold water to remove the excess blood.

3. 3

   Once it is rinsed well, pat dry with a paper towel.

4. 4

   Next place brisket on a cookie sheet and cover completely with the mustard.

5. 5

   Once your brisket is completely covered in mustard you will cover the mustard with the pepper.

6. 6

   At this point your brisket is ready for the smoker.

7. 7

   ( I used oak and pecan chips)

8. 8

   Smoke your brisket for 6 hours at 211F.

* Per serving · 4 servings · Values may vary.

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