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4 pounds pastrami
1/4 cup Gefen Olive Oil
1 cup water
1/2 cup Haddar Brown Sugar
2 tablespoons Gefen Paprika
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper
sourdough bread, thinly sliced
parve Caesar dressing, such as Beleaves
spicy mayonnaise
Preheat smoker to 200 degrees Fahrenheit. Thoroughly coat the pastrami in olive oil (the oil will act as a binder for the dry rub).
Prepare the dry rub: In a small dish, combine the sugar, paprika, smoked paprika, salt, pepper, garlic powder, onion powder, mustard powder, and cayenne. Generously massage the dry rub onto the pastrami.
Place in the smoker in the section farthest from the heat source. Cook until the internal temperature reaches 145 degrees Fahrenheit, about four to five hours depending on the smoker.
Preheat oven to 275 degrees Fahrenheit.
Transfer pastrami to a 9×13-inch pan, add the water, and cover with aluminum foil. Cook in the oven until the internal temperature reaches 200 degrees Fahrenheit.
Set aside to rest, covered, for 15 minutes. While the pastrami rests, raise the oven temperature to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Arrange the sourdough slices in a single layer and bake until toasted to your liking.
Shred the pastrami (with meat claws, if you have them).
To serve, top crostini with pastrami, Caesar dressing, and spicy mayonnaise.
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