mattthebutcher Weblog

      The pic on the top  is the pastrami after four days in the fridge,with the original rub on it.Now, wash the rub all off the brisket,all of it.We’re going to put a second rub on the brisket and then somke it for an hour or so. The second rub ingredients are :4 or 5 tbs coarse ground black pepper, 2tbs ground coriander or cracked coriander seed,and 2 tbs garlic powder.The second pic has the second rub on it.The third pic is the brisket on the smoker.One recipe i read said to smoke it till the temp was like 160 degrees,and then wrap the meat in tin foil and put it in a insulated ice chest to stay warm for 2 hours,but since i wanted REAL NY pastrami I decided to  do it my way!!!…lol….I put the briskets on my smoker for about an hour.I wasn’t cooking them,just adding some smoke flavor.As far as I could find out,all the good deli’s steamed the pastrami,so after smoking them I put them in a pan on a rack,with a little water in the pan.(second to last photo)Cover the pan with tin foil and put on the stove on medium heat till you can see a little steam escaping from the edge of the pan and then turn down the heat to a slow simmer. I’ll be back in 2 hours to show you guys the final result!!!!