February 01, 2012
1 corned beef (follow this recipe up to the cooking portion)
3 tablespoons whole coriander
3 tablespoons whole peppercorns
1 tablespoon dark brown sugar
1 1/2 teaspoons paprika
Soak the meat 15 minutes in cold water. Rub with paprika and sugar. Using a mortar and pestle or other grinder, grind the peppercorns and coriander until broken down but still coarse. Rub into the meat on all sides. Refrigerate overnight.
Place on one rack of your smoker. Place two chimmneys' worth of unlit coals in the coal ring. Add 3 chunks mesquite then add one chimney worth of lit coals on top. Place 3 additional chunks of mesquite on top of the lit coals. Reassemble the smoker. Fill the water bowl with warm water. Smoke for 5 hours keeping the temperature between 225-275.
Smoke for 6 to 6 1/2 hours or until the internal temperature is 165. Wrap tightly in foil and place in a cold oven or cooler for 1-2 hours before slicing.*
*If you can, wait until the next day to slice, the flavors are even better. What we did was make the pastrami to eat the next day one one rack and a Texas style brisket to eat the same date for dinner on the second rack.