Homemade Pastrami

Home Made Pastrami
I took a pack of corned beef that is sold in the store in the vacuumed sealed package with spices and such. I took the corned beef (brisquet) and placed in a bowl with water overnight to pull out the saltiness. The next day I rubbed it with a rub I made (Let it set for a couple hours in the fridge). Then, BBQ’ed it over charcoals with a couple of hunks of hickory chunks to smoke for about three and a half hours at 250 degrees. I let it rest for about a half an hour and sliced it and served on Bolillos (Mexican hard rolls), brown mustard and tomato slices. A nice lager went well with it.

Rub:
Olive oil. Covered both sides and edges with it.
Brown sugar. Two Tablespoons.
Black pepper. One Tablespoon.
Garlic. Two large cloves, minced.
Ginger, fresh. One Tablespoon, minced.
Cumin. One Teaspoon.
New Mexico Red Chile, dry, ground. One Teaspoon.

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