Homemade Pastrami

Pastrami is easy to make at home if you wanna try something new! All you need is some brisket meat and a few other ingredients to get you on your way! Here's how I did this one:
I started out with a 2 1/2 pound piece of beef brisket flat. I trimmed it up to my satisfaction and then made a dry cure. This dry cure is the correct amount of cure for 2.5 pounds of meat. If you go larger, you will need to scale this recipe accordingly:
Dry Cure:
1/2 tsp pink curing salt (Prague Powder #1)
1 1/2 tablespoons kosher salt
1 1/2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon ground coriander
1 teaspoon ground mustard
Combine all these ingredients and rub ALL of it onto both sides of your brisket flat. Vacuum seal it or wrap it very tightly in multiple layers of cling wrap so it won't leak and toss it in the fridge for four to five days.
Take the meat out of the fridge, unwrap it, rinse it completely, and place it in an ice water bath for four hours.
Now, it's time to smoke it. Here's the rub I made to put on this one:
1/4 cup whole peppercorns
1/4 cup whole coriander
1 tablespoon granulated garlic
I used a mortar and pestle to very coarsely grind my black pepper and whole coriander. Then I just mixed it with the garlic and applied it to the meat before I tossed it on the smoker. You can smoke it at whatever temp you like. I went with 250 and I pulled it off when the internal temp of the meat hit 195°F. I wrapped it in foil, let it rest on the counter for an hour, and then tossed it in the refrigerator to chill overnight before slicing it up.
Enjoy!
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[@BrianMiller1973]

I love pastrami but had in my head it was as more difficult than this and just never got around to making it. This looks very easy. Will give it a go. Thanks John!

[@marksullivan57]

Looks delicious John. Also sounds like you have a cold- if so hope you feel better