Steamed & Smoked Pastrami
I've tried several ways of making pastrami on the WSM or ECB. And, some of them came out okay to pretty good, but not at all like the good pastrami from a deli!! Also, they usually turned to rubber after refrigeration and had to be steamed before eating - destroying the smokey and pastrami flavor.
I had light bulb in the head revelation/wild idea and pursued it a few days ago. The result was a superb, deli style clone! Made it from store bought corned beef but you have to soak and rinse and soak and rinse for 2 days to get all that salt out that they cure them with commercially!
I cooked it first by steaming. I used a steamer insert (pasta insert) in a 12 qt pot. I steamed the corned beef to 205F with just some cracked pepper on top.
Foiled it and let it cool down to about 180-185, then sprinkled it generously with a pastrami rub. Then I put it electric smoker chamber at 150F and dry oak chips to generate the smoke. Let it smoke at 150F for 45-60 min.
Foiled it again and let it cool down enough to handle for slicing. Very moist, spicy, smoky, and TENDER!
Also, the corned beef went from a 1½ inch slab to a 3 inch thick block after steaming!
It might go against the grain of diehard smokers, but it works!!!