Homemade Pastrami: Holy Delicatessen!

Pastrami is awesome, especially when you get good fresh deli quality pastrami. But you don’t have to go out to the market to get it. Pastrami is nothing but seasoned and smoked corned beef, and you can make it yourself! If you’re an enthusiast, you can even brine your own corned beef. If not, just buy a good quality corned beef. My favorite is Wigley’s, but Ginsberg is also very good.

Take the corned beef out of the package and dry it thoroughly. Dry rub it with black pepper and coriander that you toasted lightly in a pan and then crushed with the bottom of the pan. Rub the corned beef all over and give a thorough coating. Then smoke that baby (I use hickory) until it reaches an internal temperature of 150 degrees (with my smoker that took about 5 hours). Then put the meat on a steamer rack in a big pan with water. Cover it and throw it in the oven on 350 degrees until the brisket gets really good and fork tender (about 4 hours).

Voilà — you have incredible deli-quality pastrami and lots of it. It stores well wrapped tight, or freeze it for future use (assuming of course you don’t scarf it all down). Then have a deli party right in your own backyard.