This is a quick and easy way of making pastrami at home. I used a massive shortcut by purchasing a corned beef brisket. You can absolutely make this without a Weber rotisserie but if you have one this is another fun idea to try.
I started with a three pound corned beef brisket. It is absolutely essential that you rinse this thing off then soak in cold water in the refrigerator. I soaked this for seven hours and changed the water every two hours. An overnight soak with three water changes would have been better. The reason you have to soak the brisket is that it is LOADED with salt. If you put this directly on the grill without soaking the end product would be completely inedible.
After the corned beef had soaked I dried it off then coated it with a thin layer of mustard to help the seasoning rub adhere. The surface of the brisket was rubbed with equal parts coriander, garlic and black pepper. I slid the brisket onto the rotisserie spit, snugly inserted the forks and got it spinning on my Weber kettle. I had set the kettle up with the coals banked on the side and added a chunk of hickory for the smoke.
I had wanted this to smoke for at least two and a half hours but ran into one of the limitations of using the rotisserie ring sold by Weber. This ring is really loose fitting and I wasn’t able to get the temperature low enough for a “low and slow” type cook. The lid thermometer on my kettle was running about 425F which means the meat was seeing temps around 350F. No big deal, it still turned out great. It just cooked faster than I wanted and didn’t get as much smoke as planned. Here is the pastrami at 45 minutes.
And here it is after 90 minutes when it hit an internal temp of 170F and was pulled from the kettle. That fat cap looks amazing!
Let the pastrami rest at least 15 minutes before you remove the spit and slice. Isn’t this thing pretty?
You are going to want to slice this guy as thin as you can. Traditionally pastrami is first smoked and then steamed until tender. I am skipping the steaming part and getting to tender by slicing really thin.
Is this traditional pastrami that rivals a New York deli? Of course not! It was a fun way to use my Weber rotisserie though!