The trick is to smoke the meat and not make the meat smoke

SMOKED PASTRAMI

  Date: April 22, 2007
  Favorite: Sandwiches
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  Info
I found the link to this recipe via the Barbecue Bible web site. The source was the about.com web site. The pastrami was brined for 2 weeks in a fragrant mix of herbs and spices. Then it was smoked for 8 hours to reach a final temperature of 165. This recipe does not use the preservative Sodium Nitrate so the pastrami does not have the typical pink color. Whatever it was lacking in color it made up for in taste. This will be a regular item on my smoker from now on.
  Recipe Source:
Alt image
Meathead
about.com Website:

Brine Recipe:
BRINE RECIPE

Rub Recipe:
RUB RECIPE

Cooking Method:
COOKING METHOD
  Grill:
Alt image
CG Smokin Pro
Smoked:
Using CharGriller Smokin' Pro
  Gear:
  • Lidded Plastic Container
  • Kenmore Cast Iron Roast Pan
  • Maverick ET-73 Remote Read Thermometer
  • Food Slicer