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