Slow Cooker Homemade Pastrami from Corned Beef Brisket

Slow Cooker Homemade Pastrami from Corned Beef Brisket

This recipe makes homemade pastrami from a corned beef brisket in a slow cooker.

1 Corned Beef Brisket (3 or 4 pounds - vacuum-sealed in brine bath)
3 Tablespoons coarse, freshly ground black pepper
2 Tablespoons ground coriander
1 Tablespoon sweet paprika
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard powder
2 tablespoons hickory flavor liquid smoke

Open the corned beef package and remove the seasoning packet that comes with it and discard or save for another use.

Score the fat cap in a cross-hatch pattern with a sharp knife.

Rinse meat under cold running water and then soak the meat in a large container (1 or 2 gallons) of cold water (in the refrigerator) overnight to get rid of excess salt.

Drain the meat, rinse under running water and pat dry.

Combine the dry seasonings. Rub the spice mixture on all sides of the corned beef brisket.

Place the rubbed brisket, fat side down, in a large SLOW COOKER and sprinkle all over with the liquid smoke.

Cover and cook on HIGH HEAT about 6 hours to 8 hours, until internal meat temperature reaches 190-F. It’s ready when the meat is fork tender. (Smaller cuts may take 4 to 5 hours.)

Discard any juices in the Slow Cooker. Scrape off most of the spice rub (if you find it to be too spicy) and as much of the fat as you can.

Slice thin, across the grain. Or, chill for easier slicing.

Slice and microwave or steam the meat over simmering water to warm through.