'I was inspired to make this smoked corned beef/pastrami because of a video I saw by Larry at TheWolfePit. My recipe isn\'t really the same as his, but I did use a similar glaze to finish it. The rub that I used was a coffee and pepper based rub that had a touch of brown sugar and other spices. This smoked corned beef pastrami turned out excellent. I will be making sandwiches out of it next week. Check out Larry at TheWolfePit here: https://www.youtube.com/channel/UCnJm8wC-ABOvOn2piAt2WYg Link to Smokin\' Coals BBQ: https://www.youtube.com/channel/UCJLShsUGhxgfcxSfrTqGaWg Subscribe to No Hippie BBQ:https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg?sub_confirmation=1 Video URL: https://youtu.be/9IENEPHvF2M Facebook: https://www.facebook.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/104776977338810471856/posts?pageId=104776977338810471856 Twitter: https://twitter.com/nohippiebbq A little about Pastrami: http://en.wikipedia.org/wiki/Pastrami New York pastrami is generally made from the navel end of the brisket.[10] It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed,[11][12] and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin. In North America, pastrami is typically sliced and served hot on rye bread to make a common New York deli sandwich (pastrami on rye), sometimes accompanied by coleslaw and Russian dressing. Pastrami and coleslaw are also combined in a Rachel sandwich, a variation of the popular Reuben sandwich that uses corned beef and sauerkraut. In Los Angeles, pastrami sandwiches generally usually use hot pastrami straight from the steamer, sliced and layered on double-baked Jewish-style rye bread. Typically, the meat is served sliced very thinly, with some of the brine wetting the meat; it is usually accompanied by yellow mustard and pickles. At fast food stands, pastrami is typically served hot on a French roll. Pastrami may also be used as a topping on hamburgers. To make pastrami, you start by making corned beef. Corned beef is a beef brisket soaked in brine (with some sugar and spices). According to \"The Joy of Cooking,\" corned beef \"has nothing to do with corn but got its name...when a granular salt the size of a kernel of wheat -- corn to a Briton -- was used to process it.\" By smoking corned beef, you turn it into pastrami! Smoking adds flavor to the meat. http://barbecuebible.com/'
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