Easy Pastrami Recipe

Start by rinsing the corned beef with cold water. Pat dry.

Cover the corned beef with black pepper. I used some great pepper I purchased from the Milwaukee Spice House. Once the corned beef is rubbed, cover and place in the refrigerator for 3 days.

Once it’s been thoroughly marinated, get ready to smoke it. Prepare your smoker, and get it going to about 225 F. You can probably go with your favorite wood, and in this case I used apple wood chunks. When the smoker is to temperature, put the brisket into the smoker fat side up. Keep the smoke going and smoke it for about 4 hours. Then just continue cooking for about another 4 hours. You want the internal temperature to be about 180 F.

Remove it from the smoker, and place it into a large pot to let rest and cool. Once cooled place it in the refrigerator overnight.

The following day, place the corned beef onto a steamer rack, put the rack into your steamer, add water to the bottom of the pan, and cover the steamer. I used my Chinese steamer for this. Turn the steamer on and steam for about 2 hours, adding additional water when needed. Just make sure the water does not come in contact with the corned beef.

Remove it from the steamer and slice it.

I cannot tell you how awesome this was. And trust me, it did not last long. My boys loved it, and I was in heaven. I served it on a sandwich, slathering a bit of Dijon mustard on it. I wish I would have made about twice as much!

It is a process, but it is well worth the time and effort. Hope you enjoy!