This recipe is no where close to pastrami, nor is the time method and description for when the meat is done.
The short time frame for the so called cure is inadequate. Also, there is no cure, which is needed to properly CURE the meat, giving it the desired color.
Pastrami, and any meat for that matter, needs to have the temp taken with a thermometer, not by sticking a fork in it. Improper cooked meat will make you sick.
Meat of this size needs to be smoked at a higher temp than what is stated here. 225-240. With a low smoking temp, meat can sit in was is called the danger zone too long. 40-140 degrees. Meat sitting between these temps for more than 4 hours stand a higher chance of bacteria mulitplying.
Pastrami is removed from the smoker when the internal temp reaches 165 degrees. YOU NEVER SMOKE MEAT TO TIME, ALWAYS TO TEMPERATURE.
Then wrapped in foil and allowed to rest for 1 hour min, 2 being better. Not sliced until the next day, of which that time it has been in the fridge.
Anyone interested in learning how to smoke meats should seek out one of the larger forums on the net that are dedicated to smoking and curing meats. Smoking meat is not hard at all, but there is allot of mystery around it. Once the basics are understood, it becomes very very easy. Lack of proper know how and conflicting methods prevents many from truly enjoying this wonderful hobby.
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Homemade Pastrami by: SmokerBill
Untrimmed whole beef brisket is the traditional choice for pastrami. You could make it with less fatty cuts of beef, for instance a sirloin roast, but the flavor just wouldn't be the same. The fat in the brisket adds flavor, and keeps the meat moist and tender after it's smoked.
Here's a pastrami recipe that looks good, from the book "How to Cook Meat", by Schlesinger and Willoughby.
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One 8- to 10- pound beef brisket, untrimmed.
The Brine
1 gallon water
1 cup kosher salt
1/2 cup dark brown sugar
1 cup bourbon
1/4 cup pickling spices
The Rub
1/2 cup kosher salt
1/2 cup fresh cracked white pepper (or 1/4 cup ground white pepper)
1 cup fresh cracked black pepper
1 cup cracked coriander seeds (or 1/2 cup ground coriander)
Combine the brine ingredients. Rinse the brisket, place in the brine and refrigerate for 24-36 hours, turning occasionally. Remove the meat and pat dry.
Mix the rub ingredients, and press into all sides of the brisket so it adheres.
Smoke the brisket at 200 degrees Fahrenheit for 8 to 16 hours, or until done. Check by plunging a fork into the meat...if it pulls out easily, it's done. Allow the brisket to rest for 30 minutes, remove any excess fat, then serve warm, or refrigerate to serve cold. Slice thinly across the grain when cutting.
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If you try this recipe with a leaner cut of beef, I would recommend that you smoke it only until the internal temperature of the meat reaches a maximum of 155 degrees in order to prevent the meat from becoming dry and tough.
