I read somewhere the using a propane smoker will change the taste of a dish, so days after I tried cooking a pastrami using it. Pastrami, if you’re not familiar with it, is meat that is brined, seasoned, and dried for preservation.
I found a simple recipe online on how to cook homemade pastrami and gave my sons a taste. They said they loved it and had always been asking me to cook it again since then. However, I was kept busy until recently. I bought the ingredients beforehand, planning to cook it on Sunday, when my wife told me that her parents and sister are visiting us. She planned to hold a small barbecue party for them.
When Sunday came, I helped my wife prepare the barbecue and other dishes. Since I’ve already bought the ingredients, I went on my plan to make pastrami on the smoker, too.
To prepare it, I only needed the following:
- Corned beef brisket (4 pounds)
- Cayenne pepper (1/4 teaspoon)
- Ground white pepper (1/2 teaspoon)
- Dry mustard (1 teaspoon)
- Ground coriander (2 teaspoons)
- Smoked paprika (2 tablespoons)
- Ground black pepper (1/4 cup)
- Vegetable oil (1/2 cup)
- Crushed garlic (2 cloves)
- I mixed the vegetable oil and the garlic and set it aside for an hour.
- I mixed the peppers, paprika, dry mustard, and coriander in a bowl and set it aside.
- While waiting for it, I preheat the oven to 110-degree celsius.
- The baking sheet is also covered with aluminum foil, which I coated with garlic oil. I put the corned beef brisket on the baking sheet and brushed it with the garlic oil.
- Then, using the pepper mixture, cover the corned beef brisket.
- I wrap the corned beef with its fat side up. When placing it on another aluminum foil, I made sure that the fat side is facing downwards this time.
- Bake the corned beef in the oven for about 6 hours. (While waiting for it, I was able to assist my wife with the other dishes.)
- Finally, I removed the pastrami from the oven and let it cool.
Before you could eat the pastrami, it’s supposed to be refrigerated for about 6 hours and bake it in the oven again. However, since I had no time, I served the dish skipping these last two steps.
It wasn’t as good as the original one, but my kids still liked it. My wife’s sister was also impressed. I had done my job as Une Cuillerée Pour Papa.