Pastrami
Posted November 6, 2012 by Marc Gottlieb
Prep Time 20 min Cook Time 240 min Ready Time 4 hour, 20 min Servings: 6-8

Ingredients

  • 5 tablespoons Morton's Tender Quick
  • 2 tablespoons brown sugar
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons ground coriander
  • 1 tablespoon granulated garlic
  • 2.5-3 kilograms square cut roast or brisket

Dry Rub

  • 3 tablespoons coarse ground black pepper
  • 2 tablespoons ground coriander

Directions

  1. Combine the ingredients for the cure in a small bowl.
  2. Liberally coat the pastrami with the cure.
  3. Place the pastrami in a zip-top bag and seal.
  4. Allow the pastrami to cure for 5 days, turning daily so the pastrami cures evenly.
  5. Before smoking, remove the pastrami from the plastic bag. Soak in cold water for one hour.
  6. Coat the pastrami liberally with the dry rub.
  7. Smoke the pastrami until it reaches an internal temperature of 82°C (180°F).