Ingredients
- 4lb Corned Beef Brisket Flat
- ½ cup Restaurant Ground Black Pepper
- ¼ cup Sugar in the Raw
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Onion Powder
- 2 cups Beef Broth
Instructions
- Place corned beef brisket flat in large container and cover with cool water. Keep container in refrigerator for 12 hours changing the water every 4 hours.
- Preheat Big Green Egg or other smoker/grill set up for indirect cooking. Bring temperature to 275⁰ and add chunks of pecan and cherry wood to hot coals for smoke.
- Remove brisket from water and pat dry with paper towel.
- Combine Black Pepper, Sugar, Garlic, Coriander, Mustard, & Onion Powder. Apply rub mixture over entire surface of brisket.
- Place Brisket Flat on smoker and cook for 3 hours.
- Pour beef broth into half size aluminum food service pan. Place brisket flat on wire cooling rack in pan, insert probe thermometer and cover pan with foil.
- Cook until internal temperature reaches 202⁰.
- Remove brisket from pan and place directly on cooking grate for 15 min.
- Rest brisket for 20-30 minutes loosely covered with aluminum foil.
- Slice pastrami across grain into desired thickness.