Pastrami

Ingredients

• 4 lbs. corned beef
• Pastrami rub (like this one)

Directions

1. Prep the meat. Remove all of the fat cap and if there is any filmy membrane on the other side, remove it all.
2. Desalinate. Put the corned beef in a pot slightly larger than the meat and cover it with cold water in the fridge for at least 8 hours. Change the water at least once. This removes excess salt.
3. Rub. Make the rub. Rinse the meat, and while it is damp, apply the rub liberally and press it into the surface to help it adhere.
4. Fire up. Preheat smoker to 225°F (any wood is fine).
5. Cook. Place the meat on the smoker. You only need to smoke it with indirect heat until it reaches the stall at about 160°F and the crust is brown. Then wrap it tightly in foil and roast it up to 203°F.
6. Slicing. Slicing is crucial to maximize tenderness. Look at the meat and notice which way the grain is running. Cut it by hand in thin slices, about 1/8″ thick, perpendicular to the grain. If you cut parallel to the grain it will be much chewier. Don’t try to slice it with a machine. It will just fall apart.

Source: Amazing Ribs