First, I took a good sized store bought corned beef brisket (3.5 pounds in this instance), removed from the packaged, rinsed numerous times with cold water, then soaked overnight in cold water to remove as much brine as possible. Then, the next day, I made a batch of the rub and placed in the refrigerator to get happy for three days.
4 Tbsp Fresh Coarsely Ground Black Pepper
2 Tbsp Coriander Powder
1 tsp Mustard Powder
1 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp Garlic Powder
2 tsp Onion Powder
Attribution: Amazing Ribs.com
After three days, I pulled it out of the refrigerator and placed in a 225 F smoker with oak wood and cooked until the internal temperature was 195 F.
Those specks are snow flakes...
When at 195 F, I brought the pastrami inside, let rest for 30 minutes. Then placed in the refrigerator over night to cool for slicing.
We have a nice light duty deli slicer just for the occasion. We sliced thinly and vacuum packed into one pound packages.
Some of these packages were frozen for later in the year. One made it to the Pitt tailgate that weekend for grilled rye, swiss, and pastrami sandwiches. Some (OK, a bit more than some) made it to sandwiches that week on crusty rye bread and spicy brown mustard. Much better than spending $14.99 a pound.
You can start with a uncured brisket and make your own corned beef. I did that one time and was not 100% happy with the recipe. I am still looking for a good recipe for making corned beef if anyone has one to share.
Thanks for stopping by,