Pastrami on the BGE

There was another thread about a dude cooking a brisket with his DigiQ on his BGE. I did the same thing today except I did pastrami instead. Its a different term, but it's just a spicy brisket.

I bought this big corned flat after St Patty's Day. If I had waited another day or so, the butcher marked them down to $1.99/lb. I got this one for $4.99/lb and that's pretty good for here.



Unwrap that sucker and soak it in water. The theory is that soaking in water will pull some of the salt out of the meat. I usually soak mine for 12-24 hours, but it can vary by brand and vary by your tastes.



After soaking, rub it down and throw it on the pit. I smoked this one over cherry and hickory at 200 for roughly 11 hours until I hit an internal temp of 197. That temp can vary again by brand used and your personal taste.




Slice thin across the grain. We like it served on pumpernickel bread with Swiss cheese, sauerkraut, and thousand island dressing.




ETA: Here's the rub I use. The key is pepper and coriander.

4 tablespoons freshly ground black pepper (I use 50/50 white and black pepper)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.