Andy Erickson
TVWBB Pro
Used Chris' recipe for quick pastrami. Got a corned beef flat from costco, rinsed it off and let it soak over night in water. Rinsed it again and applied the rub. Smoked it over pecan wood for about 5 hours and then wrapped in butcher paper for another 3 or so hours. Put it in the fridge and sliced it the next day. Yielded about four pounds of sliced pastrami. Put two pounds in the fridge and two in the freezer.
And of course I made a pastrami and swiss sandwich with spicy brown mustard. Delish!
And of course I made a pastrami and swiss sandwich with spicy brown mustard. Delish!