No-Smoker Pastrami

I’m fortunate to live in Brooklyn, with easy access to some of the best pastrami (and Montreal smoked meat) around. But I got an unexpected brisket the other day and wanted to try my hand at it. Now I’m not fortunate enough to have outdoor space for a smoker, but I did have our Smoked Salt N.8, some patience, and a bit of ingenuity. It’s easy to make and serve, cooks overnight, and is absolutely delicious. A version of this recipe has been featured in the New York Times.

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