PREPARATION and HOW TO MAKE PASTRAMI:
Note: This recipe calls for cold smoking beef so start with corned beef directly from the refrigerator and cold smoke when cool outside or place ice in the water pan. ​

Fill the water pan in your food or meat smoker to deflect the heat and to add moisture so the corned beef does not dry out. Take the corned beef brisket and coat both sides heavily with garlic pepper. Then coat both sides again heavily with cracked or coarse ground pepper (freshly cracked is best).

Please corned beef inside smoker, fat side up, without heat and start the SmokePistol™ hickory wood cartridge smoking. Cold smoke corned beef for 5 hours. Then apply heat to smoker and hot smoke at 225 F for another 5 hours.

After hot smoking for 5 hours, place corned beef in a shallow pan and lay a piece of aluminum foil on top to retain moisture but do not seal. Allow corned beef to cook in smoker for an additional 5 hours. No additional smoke is necessary however use all the smoke from both SmokePistol™ hickory wood cartridges during the cold and hot smoking periods.

Remove pastrami from smoker and allow it to rest for about 15 minutes before serving. Pastrami makes great lunch meat and will last quite a while.