Pastrami

Let's Cook

1. Step 1.

   Make the rub by blending together all the spices.

2. Step 2.

   Rinse the meat, pat it dry with paper towels, coat it with a thin layer of cooking oil, apply the rub liberally (about 4 tablespoons per square foot of surface), and press it into the surface to help it adhere. If there is a thin part of meat, use less rub.

3. Step 3.

   Put in the fridge for a minimum of 2 days. My best batch sat for almost a week.

4. Step 4.

   Set up your smoker or your grill for smoking. Preheat to 225°F.

5. Step 5.

   Pick your wood. I don't think it makes a huge difference with all the other flavors. My best batch was with cherry wood.

6. Step 6.

   Smoke it fat-side up over indirect heat at 225°F until it reaches 190°F to 200°F. Add wood when the smoke dwindles. If you wish you can smoke it for 3 to 4 hours and finish it indoors, but outdoors is better. It could take 12 hours or more depending on the thickness.