It's All Your Fault.............................Pastrami

[SE Davis]

After looking at all the pastrami cooks lately I was getting darned hungry. Found a couple of corned beef flats at the grocery. Refrigerated them in a water bath for about 20 hours with three water changes. Mixed up the rub with black pepper, coriander, garlic and onion powder. Applied mustard and the rub.

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Wrapped in plastic and back in the fridge for 2 days.
Fired up the WSM with RO briquets. Cherry and hickory for smoke wood.
A little coffee additive this morning.

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This was also the maiden voyage for my new DigiQ DX2. One cook and I'm a big fan.

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Cooked 5 hours@ 230 till the smaller flat was 165.

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Foiled and back on till IT was 200.
At that time the larger flat was foiled.

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Time to carve.

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A quick steam to melt the Swiss cheese.


Plated with baby red taters on toasted dill rye.

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Thanks for looking,
Scott

 

[Tony R]

Thanks a lot now I'm craving some patrami.
Nice job Scott.

 

[Mike Coffman]

Awesome looking pastrami Scott!

 

[Tim McCann]

Looks good Scott! As soon as my supermarket gets some corned beef, I'm making it.

 

[Paul Kastner]

Great looking pastrami.

 

[NeilH]

Looks very nice Scott

 

[Bill Schultz]

Beautifully done Scott, would love some of that on Rye right now

 

[Gregory R]

Oh I love Pastrami and yours looks amazingly good!!!

 

[John Solak]

Fine looking sandwich!!

 

[russ olin]

Scott you got it going on nice gurb i got the same thing setting in the fridge, hope its as good as yours.

 

[Pete in PG]

Great looking pastrami Scott! Excellent job!