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Summary
Moist, tender, and boldly seasoned, this Katz’s-inspired homemade pastrami features a pepper–coriander crust kissed by smoke for a deli-worthy bite at home.
Instructions
1
Start with a good, store-bought corned beef (brisket).
2
Soak the corned beef in water to remove excess salt, changing the water as needed.
3
Pat dry, then coat all sides generously with a pastrami rub (primarily coarse black pepper and crushed coriander).
4
Smoke the meat for a few hours until it takes on good color and smoke flavor.
5
Wrap tightly in aluminum foil (Texas Crutch) and continue cooking until tender.
6
Rest briefly, then slice thinly across the grain and serve.
Original source
amazingribs.com
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