Greg’s Smoked Pastrami Recipe
Ingredients
1.5-1.8 kg Corned Beef
Mustard
2 Tbsp favourite seasoning
Recommended Wood Chips: Hickory
Preparation
- Preheat smoker to 110°C
- Soak store bought corned beef overnight in large vessel of water in the refrigerator for at least 8 hours.
- Pull brisket out and pat dry.
- Generously cover brisket completely with yellow mustard.
- Grind the included seasoning packet with about 2 Tbsp of your favorite seasoning.
- Sprinkle mixture on the mustard making sure to get complete coverage.
- Smoke at 110°C for 6-8 hours or until the internal temperature reaches about 90°C.
© Copyright 2024, Camping Australia.