Smoked Pastrami

This homemade smoked pastrami is tender, flavorful, and perfect for sandwiches or as a main course.

Ingredients - Serves 8

Trim any excess fat from the beef brisket.
In a small bowl, combine the pastrami rub, crushed black peppercorns, crushed coriander seeds, garlic powder, paprika, brown sugar, and kosher salt.
Rub the pastrami rub mixture all over the brisket, covering it completely.
Place the brisket in a large resealable plastic bag and refrigerate for at least 24 hours, or up to 48 hours.
Preheat your smoker to 225°F.
Remove the brisket from the plastic bag and let it come to room temperature.
Place the brisket in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F.
Remove the brisket from the smoker and let it rest for 30 minutes.
Slice the pastrami against the grain and serve.
Enjoy your homemade smoked pastrami!