Okay, going to try something new this BBQ season, home made pastrami. For this experiment (I will be updating this post for the next couple of days with the progress), I am going to use a flat cut,red, corned beef brisket (trimmed). A little research (and a failed experiment last week that left me with 4lbs of inedible hyper-salty brisket) suggests that on this, day one, I should soak the meat in cold water, 2 hours per pound, changing the water at the end of each 2 hour cycle. So for today, I have done just that.
Next, in preperation for tomorrows smoking, I have prepared a pastrami rub. It is as follows.
4 tbls of freshly ground black pepper
2 tbls of freshly ground coriander seed
1 tbls of brown sugar
1 tspn of garlic powder
1 tspn of paprika
mixed thoroughly and stored in a dry, dark space (light can kill the flavor of dried spices).
Check back in with me tomorrow,for pictures of the smoking!