I almost forgot I had this large Corn Beef Brisket in the Garage Fridge.
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I had purchased this back in the middle of March at our local Restaurant Depot.
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Here we go...
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Using "Uncle Louie's Pastrami Rub" purchased at the Great America Spice Company. ( http://www.americanspice.com/uncle-louies-pastrami-rub/ )
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I would normally allow this to set in the fridge for several days but time, time time.
Preheated the smoker to 240f knowing that once I placed the to-be pastrami inside the temp would drop.
I decided to use my Smoker Adapter on this smoke
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Thirty minutes later the smoke was rolling after adding Hickory
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After a little over 5 hours....
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The Pastrami is setting at 151f.
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Looking Good
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My daughter's dog being very patient.
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Eight hours later...
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I wrapped the pastrami and placed in the fridge until the next day.
Here we are the next day.
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Time to slice this baby up.
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Sammie's to follow..........
Man if y'all haven't tried "Uncle Louie's Pastrami Rub" you sure need to...I just know how great that pastrami is going to be...great job my friend...that on a sammie and some cold adult beverages...yes sir...
Nice going Mark! Love pastrami and a big fan of Uncle Louie's.
Man that came out nice.
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Sammie Time!
Started with two slices of rye bread, pastrami, sauerkraut and Thousand Island dressing
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Topped with swiss cheese, I know a lot of people prefer provolone but not on my sammie.
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Dang, I was so hungry I forgot to use my Cuisinart Griddler . Next Time!
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Platted!
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Let's eat!
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Enjoy!!
Dang! Forget the Corn Beef.
I had cut the Corn Beef Brisket in half, the end with the point I decided to cook according to instructions on the package.
Wrapped and placed in Fridge until the next day.
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Sliced...
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Platted!
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Grab a plate and let's eat!!!
I would like one on pumpernickel please... :D great money shot Mark...
Stellar Job Mark, I need to get busy with my smokin too :)
I'd love some of that on Winnipeg rye with French mustard!
Oh man Mark bang up job!
Now I am hungry ;)