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pastrami by will bodle

18 Pinches 1 Photo
akflurry avatar
Piney Flats, TN
Updated on Jul 31, 2017

Will Bodle was my assistant principal and is a fantastic cook. I especially loved his pastrami that he so generously shared with the staff at school. I used the hickory chips my brother Steve gave me for my birthday from his trees in Texas. I was dying to use my smoker at least one more time before the snow starts to fly. We are having pastrami and swiss on homemade rye bread for dinner tonight. Thanks Will and Steve!

prep time 10 Min
cook time 6 Hr
method Smoke
yield Depends on the size of the brisket. 15-20 people.

Ingredients

  • - corned beef brisket, rinsed and fat removed
  • 4 tablespoons black pepper
  • 2 tablespoons coriander powder
  • 1 teaspoon mustard powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 can beer

How To Make pastrami by will bodle

  • Step 1
    Bring the smoker up to 160-170 degrees. I used hickory chips. Rinse the corned beef brisket well under cold water. Remove as much fat as possible. Dry on paper towels.
  • Step 2
    Mix all the spices together to create a dry rub. Pat liberally on both sides of the brisket.
  • Step 3
    Smoke the brisket for 3-4 hours. Place brisket on foil, add in 1/2 can of beer and fold up. Put in the oven to roast another 2 hours at 250F. Cool at least 20 minutes before slicing.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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