Corned beef or pastrami on the grill

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

Coursely grind the seeds and peppercorns, mix in the other ingredients, and then cover the corned beef with the rub. Place in your smoker and hot smoke at 225 degrees until the internal temperature reaches 165F. It is recommended that you use fruit woods, Alder or Maple for your smoke--so that the smoke does not over power the flavor of the pastrami.

Once the pastrami has reached the proper temperature, take it out of your pit and

allow it to cool down. Trim off the dark crust on the meat, then thinly slice with the

grain. A commercial grade meat slicer will provide uniform slice thickness and allow

you to get deli thin pieces of pastrami.

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