Greg’s Smoked Pastrami Recipe

Ingredients

1.5-1.8 kg Corned Beef
Mustard
2 Tbsp favourite seasoning
Recommended Wood Chips: Hickory

Preparation

1. Preheat smoker to 110°C
2. Soak store bought corned beef overnight in large vessel of water in the refrigerator for at least 8 hours.
3. Pull brisket out and pat dry.
4. Generously cover brisket completely with yellow mustard.
5. Grind the included seasoning packet with about 2 Tbsp of your favourite seasoning.
6. Sprinkle mixture on the mustard making sure to get complete coverage.
7. Smoke at 110°C for 6-8 hours or until the internal temperature reaches about 90°C.