Pastrami

[PaSmoker]

Did pastrami yesterday....took 2 4lb corned beef flats....soaked em for 36 hours to leech some of the salt brine out....season with a pastrami rub I made....lots of peppercorns and coriander seeds, smoked paprika, turbinado sugar, garlic, onion powder, some Montreal steak season, salt, and probably a few other things into the mortar and pestle to grind/crack....rubbed down the flats....onto the BDS at 225 which held steady....lump with 2 hickory chunks.....was taking 'em to 170 internal....one came off in 4 hours and the other was a a little more stubborn, took about 5 1/2 to reach the desired temp.....sliced one up nice and thin....made a great sandwich for dinner on rye....also threw on some sausage and and onion for lunch (smoked onion is KILLER!)....

 

[Trucky1008]

Good lookin grub!

 

[Bluesman]

I'd hit that in a heartbeat. I bet that sausage was good with your mustard of choice.

 

[Desert Dweller]

Yo, Keith! Well done! Got all the fixins for a great Pastrami sammy right there.

 

[MOS95B]

Dangit, y'all!! Now I'm hungry again......

 

[LMAJ]

Time to go heat up my leftover pastrami.... yum!

 

[bigabyte]

Now I'm hungry!:hungry:

 

[MattCom]

Looks great!, I'm with LMAJ... need to pull some of that out of the freezer!

 

[OcalaScott]

Very nice!