Description
Burnt ends, but done up with corned beef and dressed in pastrami seasoning. Yum.
Ingredients
Scale
- 2 packages of cured, raw corned beef, totaling about 4 pounds—rinsed and patted dry
- Yellow mustard
- Pastrami seasoning:
- 1/4 cup packed brown sugar
- 1/4 cup whole black peppercorns
- 1/3 cup whole coriander seed
- 1.5 tsp granulated garlic
- 1.5 tsp granulated onion
- 1.5 tsp red pepper flakes
- 1 Tbsp paprika
- 1.5 tsp mustard seed, coarsely ground
- 12 oz beer (basic lager is fine)
- 1/2 C brown sugar
- 3 Tbsp grainy brown mustard
Instructions
- Preheat your smoker to 250°F (121°C) using Smoke X2 with its air probe and Billows BBQ Control Fan. Use the smoking wood of your choice.
- Prepare the pastrami seasoning by coarsely grinding the pepper and the coriander (using a coffee grinder or spice grinder is perfect), then mixing all the seasoning ingredients together in a bowl.
- Trim the fatcap on the corned beef to your liking.
- Cut the corned beef into cubes, 1–2″ on a side.
- Place the beef cubes in a large bowl and douse with yellow mustard to act as a binder. A tablespoon or two should do it. Stir to coat the pieces thinly but evenly.
- Add the pastrami seasoning. You don’t need to coat everything thickly with it, the garlic, onion, and sugar will all seem to disappear on the surface of the wet meat. You might not need all the seasoning.
- Toss to coat.
- Place the cubes of corned beef in the smoker. Set your Extra Big and Loud timer for 2 hours, close the lid and let the beef smoke.
- When the two hours are nearly up, prepare the braising liquid by combining the beer, sugar, and mustard. Stir until well combined and the sugar is dissolved.
- When your timer sounds, move the beef cubes to an aluminum tray that is just big enough for them to fit in one layer, but small enough to fit in your smoker.
- Pour the braising liquid over the top. Cover the pan with foil, and insert the optional straight meat probe through the foil into one of the largest cubes of meat.
- Close the lid of your smoker and turn up the smoker temperature on your Smoke X2 to 350°F (177°C).
- Set the high-temp alarm on your Smoke X2’s meat channel to 207°F (97°C). Cook.
- When the high-temp alarm sounds, verify temperature and tenderness with your Thermapen ONE.
- If the cubes are tender and ready, remove them from the smoker.
- Pile them on a platter and pour over the remaining braising liquid.
- Serve, perhaps with small buns, sauerkraut, cheese, and dressing, perhaps just with good grainy mustard and some pickles.
