[Divemaster]

This weekend I decided to try my hand at homemade pastrami. It was driving me nuts seeing all of the great looking pron over the last week or so…

I started out with pre-made corn beef…



The package said ‘Flat Cut’, but what I found was a trimmed out ‘center cut’ of a brisket that contained both the point and flat….




I decided to split the two pieces since there was so little holding them together….



I then seasoned the two with 12 parts fresh pepper, 1 part coriander, 1 part garlic powder, 1 part onion powder, and 1 part paprika….



I smoked it to an internal temp of 195* and let it rest for about 45 minutes before I sliced it…



It had a great bark and was very juicy!!!



I wanted an old fashioned sandwich on rye with Swiss-cheese, mustard, and kosher dill pickles…



Kathy on the other hand, wanted a Rubin….



I would do it the same again (in fact I have two more packages of corn beef in the fridge) but I would cut down on the pepper by a quarter…. Overall, I’m looking forward to the leftovers!!!