msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,877
My way is take a package of corned beef flat portion and soak it in fresh water for several days changing the water each day. On the day I cook it I remove from the water and dry it off. slather with yellow mustard and coat all sides with ground coriander seed and crushed peppercorns. I put in the smoker at 250* and cook to an internal temp of 170*. I let it cool and slice on an electric meat slicer deli style. Now I don't have a smoker like the OP's but if it produces heat and smoke, it should be easy enough making pastrami.
YUM!