One thing I am coming to terms with as I grow older is that there are always things I am going to learn. And this, Gentle Reader is one.

Prior to about a year ago, I did not know that pastrami is merely smoked corned beef.

I have eaten some great pastrami in my life, most notably at Snack N’ Shop deli in northwest Atlanta (sadly, closed since 1996). I have also made what I thought was some good corned beef, which I plan to write about soon. But to discover that the two are related was a profound moment.

Basically, both are beef brisket, brined in a salt and spice solution. Then, if you boil it, it’s corned beef, or if you smoke it, it’s pastrami.

So, let’s start with the brine.

Mix together:

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup kosher salt
• 1/4 cup pink curing salt
• 1/4 cup honey
• 2 tablespoons pickling spice
• 1 tablespoons whole mustard seed
• 1 tablespoons coriander

Dissolve in 1 gallon of water and bring to a boil.

Then add the brisket, and ice to cool it. Be sure to trim all the outside fat off the brisket.

Now, find a spot in your refrigerator, and let it brine for 5 days.

Yes. Five days.

Next, we make a rub:

• 2 tablespoons whole black peppercorns
• 2 tablespoons fresh coarsely ground black pepper
• 1 tablespoon whole coriander seeds
• 1 tablespoon coriander powder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon whole mustard seeds
• 1/2 teaspoon mustard powder

Apply liberally to the wet brisket. Note, I bought a point.

Light the smoker, and get it up to 225F, and get the beef on.

Smoke until the internal temp reaches 205F. I used oak and hickory.

When it’s done, let it rest for a half hour minimum.

Note how the curing salt adds the pink color even when done. Cooking to 205 breaks down all the internal

I am a big fan of the Rueben sandwich, so I made some.

A Reuben is basically a grilled sandwich of pastrami, sauerkraut, and Swiss cheese, on rye bread.

Most Reuben recipes call for using Russian dressing, and some use thousand island dressing. Growing up, we watched Julia Child make Reubens, and she used a homemade mayonnaise and horseradish mix that I love.

Now I must say, the pastrami was wonderful, even left over by itself.