How to Turn Corned Beef into Pastrami – Abra-ca-deli!

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(Note: the dry rub should make more than you need)


3 to 5 pound corned beef brisket (should be the ready-to-cook variety)


1/4 cup fresh, coarsely ground black pepper


2 tbsp ground coriander


2 tbsp smoked paprika


1 tsp dry mustard


1/2 tsp white pepper


1/4 tsp cayenne


2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)


heavy-duty aluminum foil

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