Lunchbreak: Chef Chris Albano makes spice rubbed and smoked pastrami

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Arlington Million
Saturday, August 16

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Spice Rubbed and Smoked Pastrami

4 pounds of corned beef brisket
4 Tablespoons fresh coarsely ground black pepper
2 Tablespoons coriander powder
1 teaspoon mustard powder
1 Tablespoon brown sugar
1 Tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

Soak corned beef overnight in plain water in refrigerator. Mix all spices until well combined. Remove from water and pat dry.  Coat entire corned beef with spice blend and rub in.  Place remaining spice rub on top of meat and “pat” so it stays in place. Let rest at room temperature for 2 hours. prepare a smoker with hickory wood. Once wood is smoking, place corned beef in and smoke for 5-6 hours at a constant temperature of 225 degrees. Once meat is tender remove from smoker and allow to rest for 30 minutes before slicing. Serve as is or on a sandwich with rye bread and mustard or horseradish

*If you don’t have access to a smoker, smoked black pepper and smoked paprika can substituted into spice blend.   Cook the pastrami in a conventional oven at 225 for 4.5 hours.

Million Trifecta Tea

1.25 oz Jim Beam
.75 oz.  Dekuyper Raspberry
1.5  oz. lemonade
1.5 oz. ice tea

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with lemon wheel and 3 raspberries

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