Around here we call this faux-strami since I use a store bought corned beef...
I like to soak it over night to reduce the saltiness and then I coat it heavily with CBP...That's all...works well with the salty meat...
Here it's on the Weber with some olive wood for flavor...
Smoke it up to 170 and into a pan with a rack in the bottom to keep the meat out of the liquid...Foil the pan and continue grilling till 205 internal...
Rested, chilled, and sliced thin as my POS slicer can do it...
No pics I guess...
Built my sandwiches and heated them one at a time on the griddle on the grill...
And this looks good enough to eat...
Darn sure filled my belly...
Nothing too special but a damn good sandwich...
Thanks for taking a look...
I like to soak it over night to reduce the saltiness and then I coat it heavily with CBP...That's all...works well with the salty meat...
Here it's on the Weber with some olive wood for flavor...
Smoke it up to 170 and into a pan with a rack in the bottom to keep the meat out of the liquid...Foil the pan and continue grilling till 205 internal...
Rested, chilled, and sliced thin as my POS slicer can do it...
No pics I guess...
Built my sandwiches and heated them one at a time on the griddle on the grill...
And this looks good enough to eat...
Darn sure filled my belly...
Nothing too special but a damn good sandwich...
Thanks for taking a look...
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