I had a corned beef brisket left in the refrigerator from prior to the birth of my son. A chilly May morning seemed like the perfect time for a hot pastrami.
Recipe: Smoked Corned Beef = Pastrami
Notes: Dry the brisket. Rub with ground coriander, red pepper flakes, thyme, and pepper. Rub with yellow mustard. I overloaded the smoker with hickory wood chips for the first few hours. Meat cooked for 7-9 hours, I wasn't really paying attention. Wrapped in foil at 150. Removed at 180 degrees and sat covered for 40 minutes.
I harvested mixed greens from the garden, defrosted some homemade biscuits, and threw together boxed mac and cheese to round out dinner. Dinner was sublime.