Smoked Pastrami (From Scratch Version). Bring to a simmer over medium-high heat, stirring occasionally, until the salt and sugar have dissolved. Pour the brine into a large roasting pan and let cool, then refrigerate until chilled. Cured over several days before cooked low and slow over cherry wood, this is the perfect way to enjoy brisket flat.
Today it remains to be the best-selling deli meat, and you can find it on most deli menus. A sneaky shortcut to copy Katz pastrami To do it all the way from scratch there are several time consuming steps: Cure the beef. But beware, not all commercial corned beef is the same. You can cook Smoked Pastrami (From Scratch Version) using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Smoked Pastrami (From Scratch Version)
Bring to a boil to dissolve salt and sugar. At this point traditional Pastrami is steamed until it's tender (that's deli style Pastrami); I'm going for more BBQ style Pastrami. Finishing the Pastrami with a steam is the traditional way it's done. So do this if you want to copy what the deli's in New York do.
Smoked Pastrami (From Scratch Version) instructions
Place the seasoned brisket in the smoker. You do not need to worry about drying out the pastrami; it is dry meat anyway. Make the dry rub by combining the pastrami seasoning spices in a bowl. Rub the beef with a thick layer of the spices, wrap it tightly in plastic wrap, and refrigerate it overnight. Preheat Big Green Egg or other smoker/grill set up for indirect cooking.