My go at pastrami

[Nate Frost]

Since I didn't have time to cook this for green beer day, yesterday I decided to give pastrami a try. So I defrosted a corned need choice brisket, soaked it to get as much salt out of it as possible, ground up peppercorns and coriander for my rub, smoked at 225 using the SNS, off the grill at 165 degrees, then steamed to 200* IT. Went in the fridge then sliced it up this morning. I did try it last night at it was wonderful.

Made a grilled sandwich after 4hours of yard work. Dark rye, Swiss, thousand island, and meat. I remembered half way through the sandwich to take a pic.

 

[ChuckO]

Now that's getting er' done. Love the crust, you nailed it! Sandwich screams!!!

 

[Rich Dahl]

That is really a classic Nate, perfect cook!

 

[Robert-R]

The pastrami & the sandwich are things of beauty. I want that sandwich so bad!

 

[Barb D]

Nate, you can send that sandwich in my direction. That is awesome and I love Pastrami.

 

[Clint]

That's a fine looking pastrami, and a delicious-looking sandwich.

 

[Cliff Bartlett]

Outstanding Nate! The shot of that sandwich is outrageously good!

 

[Marc]

That sliced "pastrami" looks awesome!

 

[russ olin]

Great looking post and pastrami is spot on.