Pastrami


 
Bob Mann

Bob Mann

TVWBB Honor Circle
I did this cook a few weeks ago.

I soaked a 5 pound corned beef, in water, in the refrigerator for 24 hours, changing the water 3 times. I rubbed it with a mixture of black pepper, coriander and garlic powder.
I cooked it in my 18 1/2" WSM at 250F, in an uncovered aluminum pan until it reached an IT of 140F. I then foiled the pan until it was bamboo skewer tender. Total cook time about 5 1/2 hours.

It came out great, tasty, tender and moist. I love making pastrami.

I also cooked some corn and hot dogs on my 26 3/4" OTG.

On the WSM.
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Ready to be foiled.
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Done.
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Sliced up.
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Reuben on rye.
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Corn and hot dogs on the OTG.
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Corn done.
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Beer o' the day.
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Thanks for looking.
 
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Man that a good looking sandwich! I like idea of using a corned beef instead of brining one from the start.
 
Excellent looking roast and Reuben!!! I found a small roast in my freezer so I'll be doing the same thing pretty soon.
 
Wonder why they call it pastrami? Its just a corned beef cooked on the grill. Which I like a lot, and yours looks delicious.
Would be amazing as the center ingredient with grilled onions in a grilled cheese sandwich too.
 
Bob, the pastrami looks awesome. You can have the cheese & bread, I'll just eat the meat straight up. nice post.
 
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