One of a trio of corned beef briskets that are in the smoker right now being turned into pastrami.
I usually take a brisket and brine it for weeks, then use it to make the pastrami. This time, the local Sprouts had corned beef briskets on sale, so I bought three of them.
Step one - soak the briskets in water, in the refrigerator, for a long period of time, in this case 36 hours, changing the water frequently, to get rid of some of the salt in the meat.
Step two - the briskets are patted dry, and rubbed in a mixture of granulated garlic, granulated onion, ground coriander, and coarse ground pepper. That gets wrapped in aluminum foil and goes into the refrigerator for at least 24 hours.
Step three - I set up the smoker for 250 degree. In this case I am using hickory for smoke, and the water pan has coffee in it.
Step four - Let them smoke until a toothpick or bamboo skewer slides in easily. With my experience, this has been around 195 degrees internal temp. Under cook it, and it'll be tough. Overcook it, and it'll crumble.
