Pastrami

[John Solak]

Had a Corned beef roast in the freezer and decided to make pastrami out out it. Thawed the roast out yesterday and soaked it in some water for about 20 to leech some of the salt out. Made this rub. http://www.virtualweberbullet.com/cornedbeef.html The roast had a big layer of fat in the middle and was kind of trying to separate so I tied it up. Been using the UDS lately and have been neglecting the WSM so decided to use that today. Cooked at 235*F to an internal temp of 165*F

Rested in a wrapped towel for 3 hours and then sliced thin.

Made some Reuben or Rachael sandwiches, whatever they are called served with some homemade split pea soup that I made earlier in the day.

 

[George Curtis]

that looks soooo gooood! i have got to get the courage up to try that.

 

[Mildo]

Very very nice, John.

 

[Wolgast]

Looks perfect John!

That pic of the meat sliced up in the bowl is pricless!

Thx for sharing

 

[JimK]

Looks great. Something else for me to try. I love a good rueben.

 

[Don Cash]

Nice!! I'm with JimK..."Something else for me to try. I love a good rueben."

 

[Jeff_B]

Nicely done there John!

Do you have a slicer or did you slice it with a knife?

 

[John Solak]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B:
Do you have a slicer or did you slice it with a knife? </div></BLOCKQUOTE>

I have a slicer.