Homemade Smoked Pastrami

Ingredients

Beef brisket

5 pounds

Kosher salt

1/4 cup

Brown sugar

1/4 cup

Paprika

2 tablespoons

Garlic powder

1 tablespoon

Coriander seeds

2 tablespoons, crushed

Black peppercorns

2 tablespoons, crushed

Liquid smoke

1 tablespoon

Pastrami rub (store-bought or homemade)

2 tablespoons

Instructions

1. Trim any excess fat from the beef brisket, leaving about 1/4 inch for flavor.
2. In a small bowl, mix together the kosher salt, brown sugar, paprika, garlic powder, crushed coriander seeds, crushed black peppercorns, and pastrami rub until well combined.
3. Rub the spice mixture all over the brisket, ensuring that all surfaces are coated evenly.
4. Add the liquid smoke to the brisket, rubbing it in for additional flavor.
5. Place the brisket in a large resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for at least 24 hours, but up to 48 hours for maximum flavor.
6. Preheat your smoker to 225°F (107°C).
7. Remove the brisket from the refrigerator and let it come to room temperature (about 30 minutes).
8. Place the brisket in the smoker, fat side up, and smoke for 6-8 hours, or until the internal temperature reaches 195°F (90°C). This allows the collagen in the meat to break down, resulting in tenderness.
9. Once smoked, remove the brisket from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.
10. Slice the pastrami against the grain into thin slices and serve warm.