West Coast Pastrami

How to make West Coast Pastrami Recipe - When I lived in Southern California, this little boy loved pastrami sandwiches from the local eateries. No, not the Kosher stuff on rye bread from the east coast, the good pastrami from the Golden State! I still crave that pastrami, but I make my own with striking similarities. I’m happy.

Serves: 5

Ingredients
3-pound corned beef (point, flat, round, or navel)
2 tbsp canola oil
Pastrami Rub (see below)
6-inch Italian roll
Prepared mustard
Dill pickles
1/3 cup water

Pastrami Rub:
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
1 tbsp granulated garlic
1 tsp paprika
1 tsp onion powder
1/2 tsp thyme

Meat Preparation:
In a bowl, mix all rub ingredients together. Place the meat in a foil pan. Trim the fat cap off, as well as any excess amounts of fat on the surface. Apply oil all over, then broadcast the rub on the corned beef. Wrap the beef with plastic wrap and refrigerate overnight.

Cooking:
Remove the beef from the refrigerator and let it sit at room temperature. Set up the cooker for 275 degrees F. Add pecan wood chunks for smoke.

Remove the plastic wrap and place the corned beef on the cooker. After 2 hours, wrap pastrami with foil.

Cook for 2 more hours or until the internal temperature is 200 degrees F. Rest for 30 minutes and serve, or place in the refrigerator overnight.

Sandwich Assembly:
Slice pastrami wafer thin. Steam 1/2 pound of thinly sliced pastrami in a skillet with water on medium heat for a few minutes. Place the pile of pastrami on a 6-inch Italian roll with prepared mustard and dill pickles. Serve immediately.