Pastrami

 For an easy pastrami, I recently picked up a bunch of meat-on-sale corned beef brisket points. After rinsing them off and drying them, I coated them in a thin layer of yellow mustard, and covered with equal parts of spice-grinder ground black pepper corns and coriander seeds.

Place the meat on the grill. As usual I'm using the Weber kettle, a Slow 'N Sear charcoal holder, and a chunk of cherry wood for smoke. The temp was about 275 for 4 hours.

After 4 hours, wrap in pink butcher paper and place back on the grill or in a 250 degree oven for 2 hours.

And finally, slice against the grain and enjoy in a fat stacked sandwich with sauerkraut and mustard!