7. Pastrami

Preparation Time: 10 Minutes

Cooking Time: 5 Hours

Servings: 12

Ingredients:

• 1-gallon water, plus ½ cup
• ½ cup packed light brown sugar
• 1 (3- to 4-pound) pointcut corned beef brisket with brine mix packet
• Two tablespoons freshly ground black pepper
• ¼ cup ground coriander

Directions:

1. Cover and refrigerate overnight, changing the water as often as you remember to do so—ideally, every 3 hours while you’re awake—to wash out some of the curing salt initially added.
2. Supply your smoker with wood pellets and trail the manufacturer’s specific start-up.
3. Heat up, with the lid closed, to 275°F.
4. In a small bowl, combine the black pepper and ground coriander to form a rub.
5. Drain the meat, pat it dry, and generously coat on all sides with the rub.
6. Place the corned beef directly on the grill, fat-side up, close the lid, and smoke for 3 hours to 3 hours 30 minutes, or until a meat thermometer inserted in the thickest part reads 175°F to 185°F.
7. Add the corned beef, cover tightly with aluminum foil, and smoke on the grill with the lid closed for an additional 30 minutes to 1 hour.
8. Remove the meat
9. Refrigerate

Nutrition:

• Calories: 123 Cal
• Fat: 4 g
• Carbohydrates: 3 g   
• Protein: 16 g
• Fiber: 0 g