wanabe pastrami is in the smoker

Up In Smoke · January 06, 2011, 10:04:28 AM

Open! Open! Open! :D

grnhs · January 06, 2011, 02:20:46 PM

CRG does a piece of bark count?

I will slice that puppy up tomorrow and post another pic, KyNola.

We have a place here that makes a mean light rye bread, it's light colored but has a very rich rye taste. I can hardly wait!!!
wish my smoked swiss was ready.

KyNola · January 06, 2011, 06:14:10 PM

grnhs,
That nice bread you described, a nice mustard and MOUNDS of that very thinly sliced pastrami piled high and O............................................................................................h my God! Sorry, I sort of "zoned" out there for a minute thinking about how good that first bite of that sandwich is going to be. ;) :D

grnhs · January 06, 2011, 06:46:10 PM

I"m at work, but I'm tasting it too.

grnhs · January 07, 2011, 09:25:07 AM

OK KN here it is.
maybe a little salty, but in my zeal to get it into the smoker I spaced out rinsing it, would that do it?

SnellySmokesEm · January 07, 2011, 10:02:56 AM

The saltiness should calm down after a few days rest in the fridge... Nice job, now go make a reuben sammie and post some more pics. ;D

jiggerjams · January 08, 2011, 07:43:44 AM

That looks really good!!

KyNola · January 08, 2011, 07:52:29 AM

HOO WEE does that look good! Some folks will soak a corned beef brisket prior to adding the pastrami rub to it in an efort to reduce the saltiness. I don't mind the saltiness so mine goes straight out of the package, a very quick rinse and then add the rub.

Yours looks really really good.

So how was your first sandwich?

grnhs · January 08, 2011, 09:16:12 AM

OK, I have to admit I'm on a very restrictive diet right now and I froze it all.
It will be the main fair at the superbowl party.
Along with smoked cheese, almonds and wasabi peas.