Use the Ruhlman/Polcyn recipe to make corned beef, then soak the Pastrami in fresh water overnight to desalinate.
- 1 Tbsp Black peppercorns
- 1 Tbsp Coriander seeds
- 1 tsp Garlic
- 1 Tbsp Paprika
- 1 tsp Onion
- 1 tsp Mustard seed
Apply it with some yellow mustard to get it to stick, then smoke at 225F until it reaches ~160F and has a brown crust. Do the Texas Crutch (wrap in foil and heat until 203F). Cherry wood. I like to use a foil pan so it is easier to move and cover.
Reheat covered in the oven with a bit of water for steam.