This is so simple and yet soooo freaking good. I have friends who will knife you in the back for one of these Pastrami's.
Ingredients
One (or more) - Pre-Brined Corned Beef Briskets (the kind that come in the vacuum sealed bags)
Copious amounts of cracked black pepper.
Rinse Corned beef brisket and soak in fresh water for 30 minutes to an hour. Remove and pat dry. COAT the brisket in cracked black pepper. Place in the smoker (or grill - indirect heat) and apply -light- smoke (hickory is fine, I used apple most recently) for approx 6 hours at -around- 300 degrees. Remove from smoker/grill allow to cool to room temp. Wrap in foil or plastic warp and place in the fridge until chilled. Carve -thin- slices AGAINST the grain, serve with a good Amish Swiss on Jewish Rye with plenty of mustard. I'm serious...Dis is dah Atom Bomb people.