Pastrami on the Pit Barrel Cooker

Today I’m making “smoked” pastrami on the Pit Barrel Cooker using store-bought corned beef brisket.
Meathead's "Close to Kat's" pastrami rub:
1/4 cup freshly ground black pepper
2 tablespoons of grown coriander
1 tablespoon of brown sugar
1 tablespoon of paprika
2 teaspoons of garlic powder
2 teaspoons of onion powder
1 teaspoon of ground mustard
It's preferred that you "smoke" or cook you pastrami at 225-250 degrees and until it reaches an internal temperature of 205. This is an easy recipe that is a real crowd pleaser! Don't be afraid. Give it a try!

[@joeking4037]

Gracias 😊

[@meatcranium4280]

Great video and very unique way of making it. The video kept pAusing every 5-10 seconds ecause of bad weather, but I got through it. Lol. I love your style.

[@theqshedbackyardbbq]

Great job brother! Short, sweet and to the point! I've done this from scratch, but I need to try it starting with a store-bought corned beef to save time and energy!

[@HeavyMetalBarBQue]

Hey Jon! This Cheater way....is The Way! 👍 Tons of flavor and already brined. Learned a lot from Meathead and his recipes.
Not sure why hanging is necessary....but it is cool. 😁 Your Water Bath in the foil boat is brilliant and I'm glad You like to experiment. 👍
This may be a Game Changer when it comes to a lot of different cooks. Keeps the meat moist without braising the Que.
Who wants Braised Que????.......Not Me!
This was Killer Bro! \🔥/