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Ingredients

• For the Curing Marinade:
• 16 oz ice water
• 4½ t kosher salt per pound of meat (ground to a powder in a spice grinder or food processor)
• ¼ t pink curing salt (sodium nitrite) per pound of meat
• 1½ t finely ground black pepper
• ¾ t finely ground coriander
• 3 T brown sugar
• 6 garlic cloves, sliced thinly
• Pastrami Rub 1:
• 2 T finely ground black pepper
• 2 T finely ground coriander
• 3 T garlic powder
• 2 T brown sugar
• Pastrami Rub 2:
• 3 T coarsely ground black pepper
• 2 T coarsely ground coriander
• 5 lb piece of beef brisket or top round roast or bottom round roast, with fat attached
• 1 c hardwood (apple, hickory, cherry, but not mesquite) chips

Description

Pastrami Ought To Be Made With A Cut Of Beef That Is Covered By A Fair Amount Of External Fat. One Can Trim Off The Excess Fat Before The Beef Is Sliced. The Beef Selected To Make…

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