Corned beef or pastrami on the grill

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The difference between corned beef and pastrami is the fact that corned beef is brisket brined for up to three weeks, rinsed and then heated and sliced. Pastrami takes the corned beef one step further and is smoked.

For the easy way to make pastrami on your smoker, I recommend starting with a corned beef (Corn is a British term meaning cured using grains of salt--today we would brine (liquid), rathert than dry cure the meat). 

Ingredients: 1 corned beef brisket--point cut. fat trimmed, but not removed entirely. Next, you want to cover all surfaces of the meat with this dry rub:

·                        1/4 cup kosher or sea salt

·                        1/4 cup paprika

·                        4 tablespoons coriander seeds

·                        4 tablespoons brown sugar

·                        4 tablespoons black peppercorns

·                        2 tablespoons yellow mustard seeds

·                        6 cloves garlic, minced