Had 2 corn beef flats, in my freezer and decided to make some New York Style pastrami (finished in steam). First, I soaked the flats, for about 24 hours to get some of the salt off.
Prepared the rub, which included, black pepper, onion powder, granulated garlic, ground coriander, and dried thyme.
Then rubbed the flats, usually, I like to let it sit overnight in the rub, but, a cold front is headed this way, so I went staright to the smoker.
The smoker was fueled with reg. Kingsford and four pieces of cherry wood.
The smoker was holding steady at 230 degrees, and took the flats to a 145 internal temp.
To add the steam-like part, I put the slices in the pressure cooker, for 20 minutes, with beef broth. This is what it look like....
Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!