Well after going to Izzy's the other day and having a Pastrami sammie there I decided it was time.
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After texting back and forth with KyNola I decided to jump in and give it a try. Started with this simple rub.
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Ingredients:
1/4 cup kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
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Trim the corned beef.
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Season the corned beef with the rub.
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Decided to do two.
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Place into a large plastic Ziploc and into the frigerator for 2 days.
More to come!!!
we'll be waiting for the results
Two days later...
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Preparing the Smoker...you will need to go out and prepare the smoker for 225-250 degrees. I'm using 4 hours of Hickory but you could also use apple, pecan, cherry or you favorite.
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Place the corned beef into your smoker once 250 is reached.
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Pulled the Pastrami once the IT reached 165-170 degrees
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This is the first one...
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and here is the second.
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FTC for about 2 hours.
(http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/284039_194177030640719_100001452716818_535238_2149295_n.jpg)
After two hours...
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I had to sample.
I then wrapped the Pastrami tightly with plastic wrap and then foil. Then put to bed in the frig until the next day.
To be continued....
Great job!
It looks fantastic :)
Carolyn
Its looking really good from this angle!!
Well it's time for lunch...
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I starting by pulling out my ChefChoice 610 with a Non-Serr M610 Blade/ultra thin slice.
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I remove the foil and plastic wrap.
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I sliced the Pastrami thin.
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I purchased a loaf of Izzy's Jewish Rye
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Using butter/margarine, Thousand Island dressing and sauerkraut...
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I then applied margarine to the edge of the rye bread.
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Placed the bread into a skillet.
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Added the Pastrami and sauerkraut to one slice of rye bread. Then added Thousand Island dressing onto the other piece of rye bread.
(http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/248400_195690910489331_100001452716818_541231_3119532_n.jpg)
(http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/184124_195691300489292_100001452716818_541232_2014495_n.jpg)
Cut the sandwich in half if you like and garnish with a pickle and chips for a really great lunch or anytime meal.
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A close up shows the sauerkraut, dressing and meat all combined into one juicy and delicious sandwich.
Once again I would like to thank Larry with his help.
Man Oh Man !!! what a great lookin sammie, if it tastes as good as it looks I'd pay big bucks for one of those, just a flat out great job....
Now I am starving for one of them "Anytime Sammies"
Mark sandwich looks great!!! You made it look so easy I might need to try making it ;)
That ain't nothing but MONEY!! Nice going Mark. It looks perfect to me.
muebe, try it, there is nothing to it as Mark can now attest.
Heck yeah.. Looks like a perfect lunch to me.
Fantastic ... I'll take one please ;D ;D
That looks killer!
Nice job,,,,,,,,can I have my sammie with a hunk of swiss on it too? ;D
My stomach growled seeing the sandwich....looks like you did a great job with it. That was a "pre corned" piece of meat? Or did you do it all yourself?
Quote from: SiFumar on July 25, 2011, 04:44:21 PM
My stomach growled seeing the sandwich....looks like you did a great job with it. That was a "pre corned" piece of meat? Or did you do it all yourself?
Hey SiFumar, I used two corned beef brisket instead of curing my own beef for this recipe.
Thanks......they sure were some nice pieces of meat.
Quote from: OU812 on July 25, 2011, 12:01:15 PM
Nice job,,,,,,,,can I have my sammie with a hunk of swiss on it too? ;D
Thanks Curt...you were reading my mind. I was thinking provolone but swiss cheese might be the thing.
Well find out tomorrow for lunch.
Awesome! Hands down my favorite meat to smoke. That sammie is prepared just the way I like it! Cant wait to smoke my next one in 3 weeks when my ol man gets here!
Quote from: SouthernSmoked on July 25, 2011, 07:11:27 PM
Quote from: OU812 on July 25, 2011, 12:01:15 PM
Nice job,,,,,,,,can I have my sammie with a hunk of Swiss on it too? ;D
Thanks Curt...you were reading my mind. I was thinking provolone but Swiss cheese might be the thing.
Well find out tomorrow for lunch.
Provolone would be gooood too,,,,but Swiss is the main stay here,,,,I'm good eather way. ;D
That Pastrami looks killer!